Jellied Mango Pudding

Recipe by
Total Time:
4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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  • 3 cups coconut milk
  • 150 gms. sugar
  • 1 tbsp. powdered gelatin
  • 1 egg yolk
  • 1 large ripe mango, stoned and pureed
  • 4 slices ripe jackfruit or pineapple, quartered
  • 1 banana, cut into diagonal slices
  • 1 kiwi fruit, sliced
  • 4 lychees, peeled
  • 2 passion fruit, split open, to decorate

How to Make Jellied Mango Pudding

  • In a heavy pan, heat the coconut milk with the sugar stirring all the time until it has dissolved.
  • Add the gelatin and keep stirring until it has dissolved. Remove from the heat.
  • Put the egg yolk in a bowl and beat together with the mango puree.
  • Add the mixture to the coconut milk and stir until smooth.
  • Spoon the mixture into individual, lightly chilled moulds and leave to cool.
  • Chill for 3-4 hours until set.
  • To serve, arrange the fruit on individual plates, leaving enough room for the jellies.
  • Dip the base of each mould briefly into hot water and then invert the puddings on to the plates.
  • Lift off the moulds and decorate with passion fruit pulp.