Mango pudding is simple, refreshing and delicious dim sum dessert at yum cha restaurants globally. Traditionally, they make mango pudding with fresh mango puree, fresh cream and gelatin then sweetened with sugar. But more modern versions use evaporated milk. Likewise, it has a creamy and silky rich flavour. Moreover, they serve mango pudding with different cut fresh fruits like mango, strawberries, berries and kiwifruit as garnish when serving. Besides, this mango pudding dessert is extremely popular in Hong Kong, Malaysia and Singapore. For my gluten free mango pudding recipe, I am using fresh mango, coconut milk, agar agar powder and agave syrup. This gluten free dessert is also paleo, vegan, nut free, soy free, dairy free, corn free and refined sugar free.
Check out my other gluten free Asian pudding recipes:
Brief Facts on Mango
Everyone enjoy the tasty, fragrant, juicy and luscious flavour of mango and often dub “the king of the fruits”. Moreover, it is one of the most popular and nutritious fruits and commonly categorised as a super fruit. This tropical fruit originated from the sub-Himalayan lowlands of India. In addition, mango (Mangifera Indica) belongs to the family of Anacardiaceae. This family includes other flowering plants of tropical fruiting trees like cashew and pistachio.
Nutritional Values and Health Benefits of Mango
Mangoes are abundant in many vitamins, minerals and antioxidants. They are an excellent source of vitamin C, vitamin A and folic acid (folate). In addition, they are also a good source of vitamin B6, vitamin K, copper, magnesium, potassium and healthy probiotic fiber. As well as antioxidants like zeaxanthin and beta-carotene.
Overall, the health benefits of mango may include:
- Prevent cancer;
- Lowers cholesterol;
- Maintain healthy heart and blood pressure;
- Remove skin acne;
- Enhance eye health;
- Boost immune system;
- Promote brain health;
- Aid in weight loss;
- Prevents heat strokes;
- Alkalize the whole body;
- Help in the management of diabetes; and
- Eliminate indigestion and acidity.
For the Pudding:
For the Garnish:
- ¾ cup mango flesh cut into 2 cm/0.8 inch pieces
- ¾ cup kiwi fruits cut into 2 cm/0.8 inch pieces
- 2 sprigs mint leaves optional
- Blend the mango pieces and coconut milk in a Nutribullet or food processor until you get a smooth creamy consistency.
- Combine and whisk the agar agar powder with 1 cup of water.
- Add the agar agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar have melted and thickened.
- Add in the mango and coconut mixture and 1 cup water, stir and mix well and bring to a boil again. Turn off the heat.
- Pour the mixture into mini non-stick pudding moulds (8 litre) or any small bowls.
- Chill in the refrigerator until the mango pudding for about 2 hours or until set.
- Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
- Serve the puddings with some mango and kiwi fruit pieces plus mint leaves.