Mango wool recipe – This wonderfully sweet and perky Chinese dessert has become popular worldwide, and it’s no surprise why. It’s a rich, fruity and delicious creamy treat — but completely dairy-free!
Interesting and decadent homemade Asian desserts all rage right now. The bright fruity flavors typically found in Chinese, Japanese and Indian dishes are definitely coveted. And it turns out that many delicacies are (relatively) easy to make from scratch with Grocery Staples.
Most Chinese desserts are also milk-free and grain-free, but still offer a great variety of textures and flavors… Like this classic recipe full-bodied and silky mango pudding!
If you want to immerse your toe in the delicacies of Asian delicacies, this simple but delicious a pudding recipe with fresh mangoes is a great place to start.
Milk-free mango bag
We love this Chinese dessert recipe because it’s A) easy to make B) perky and delicious without being too sweet and C) it’s dairy-free and grain-free. This is hard to find recipe perfection Trifectabut here it is!
Although the pudding needs to harden for a few hours before it is ready to be enjoyed, preparation is only 15 minutes contains 7 easy-to-find ingredients.
AND this mango wool is great to make in cute little glass jars. Who wouldn’t love it ?!
Necessary ingredients
You may be surprised to hear that there are only one 7 simple ingredients in this Chinese mango pudding recipe. In order to make the most tasty and incredibly succulent dessert, you need:
- Mango -sose – from two large and juicy mangoes
- Unsweetened coconut milk – canned
- Hot water – to dissolve gelatin and sugar
- Granulated sugar – cane sugar or coconut sugar
- Unflavoured gelatin powder – packages
- Vanilla extract – smoky, sweet taste that goes great with mango
- Salt – just a pinch
How to Make a Mango Pudding |
First, place a large (heat-resistant) liquid measuring cup. Add hot water, sugar, gelatin and salt. Stir well and bring the mixture to a boil rest for 5 minutes.
Peel the mangoes and cut the fruit into large pieces. Discard shells and shells. Put the mango pieces in a blender and puree evenly. You need 2 cups puree, so dig some of the blender if necessary.
Then add the coconut milk and vanilla to the blender.
Puree evenly.
Then pour the gelatin mixture into the blender.
Get the complete (printable) dairy-free mango pudding recipe below. Have!
Puree again evenly.
Pour the mango pudding into small 4 ounce serving cups.
Cover loosely with plastic wrap and cool the cups in the refrigerator 3-4 hours set.
When ready to serve, garnish with cups and enjoy the cold.
Frequently asked Questions
Absolutely! If you don’t have fresh mango on hand, you can use frozen and thawed pieces of mango to make puree.
If you want to make a mango pudding without traditional gelatin, just use the vegan gelatin substitute you want. These are typically made on agar as a thickener that does not add flavor to the dessert. I haven’t personally tried this version, but I’d love to hear how it works in the comments!
Add a few mint leaves on top to get a fresh taste so that the sweetness of the mango is slightly reduced. You can also garnish this fruity Chinese dessert with roasted coconut, lime peel or chopped cashew.
This dessert will keep well in the refrigerator for up to 5 days.
Looking for more dairy-free dessert recipes?
Mango Pancake (Dairy Free!) Recipe
Sweet, perky and succulent mango pudding is a classic dairy-free Chinese dessert recipe that is easy to prepare in just 15 minutes. Serve as a cold summer treat!
Doses: 11 doses
Place a large liquid measuring cup. Add hot water, sugar, gelatin and salt. Stir well and allow the mixture to rest for 5 minutes.
Peel the mangoes and cut the fruit into large pieces. Discard shells and shells. Put the mango pieces in the blender. Puree evenly and measure 2 cups. (Pour a little from the blender if necessary.)
Add coconut milk and vanilla to the blender. Puree evenly. Then pour the gelatin mixture into the blender. Puree again evenly.
Pour the mango pudding into small 4 ounce serving cups. Cover and cool the cups for 3-4 hours after curing. Serve cold with mint garnish. Also try garnished roasted coconut, lime peel or chopped cashews.
Store covered in the refrigerator for up to 5 days.
Serving: 4oz, Calories: 174kcal, Carbohydrates: 26g, Protein: 3g, Fat: 8g, Saturated fat: 7g, Polyunsaturated fats: 1g, Unsaturated fats: 1g, Sodium: 80mg, Potassium: 156mg, Fiber: 1g, Sugar: 25g, Vitamin A: 502IU, Vitamin C: 17mg, Calcium: 13mg, Iron: 1mg
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