Sweet, perky and luscious mango pudding is a classic dairy free Chinese dessert recipe that's easy to prep in just 15 minutes. Serve cold as a summer treat!
Set out a large liquid measuring cup. Add the hot water, sugar, gelatin, and salt. Stir well and allow the mixture to rest for 5 minutes.
Meanwhile, peel the mangoes and cut the fruit into large chunks. Discard the pits and peels. Place the mango chunks in the blender. Puree until smooth and measure 2 cups. (Scoop some out of the blender if needed.)
Add the coconut milk and vanilla to the blender. Puree until smooth. Then pour the gelatin mixture into the blender. Puree again until smooth.
Pour the mango pudding into small 4 ounce serving cups. Cover and chill the cups for 3-4 hours to set. Serve cold with a mint garnish. Also try garnishing with toasted coconut, lime zest, or chopped cashews.
Notes
You can also use thawed frozen mango chunks.Keep stored covered in the refrigerator for up to 5 days.