Skip to main content
Dessert

Mango Pudding

A chilled mango dessert with a bread base, mango slices, curd, milk, cream, gelatin, sugar, lemon juice, vanilla, and optional yellow color.

From the Recipes Wiki (Fandom) · 14 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Mango Pudding

Ingredients

Directions

Make the base

  1. Place the bread, sugar, and vanilla essence in a blender and blend for one minute.

  2. Press the mixture onto the bottom of a casserole, firmly.

  3. Slice the mangoes and arrange over the pressed bread.

Make the custard

  1. Sprinkle gelatin over water in a small saucepan.

  2. Heat on very low flame until gelatin dissolves, then set aside.

  3. Warm milk and sugar until sugar dissolves.

  4. Add gelatin and stir well.

  5. Let cool, then add curd, cream, vanilla essence, lemon juice, and color.

  6. Stir over a tray of chilled water to thicken, or chill in the freezer.

  7. When thick, pour over the mangoes.

Set and serve

  1. Place in freezer to set.

  2. Serve chilled.

Nutrition, whole recipe (rough)

751Calories
28 gProtein
15 gFat
124 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Gelatin1 envelope (7g)23
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Mango + vanillatop 5% of all pairs
    Smell alikestrong
    Cooked together160 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mangoes
Provide the main fruit flavour and sweetness, and form the fruit layer.
Gelatin
Sets the liquid custard into a firm, sliceable pudding when chilled.
Curd
Adds tangy acidity and a creamy body to the custard.
Cream
Adds fat for a smooth, rich texture.
Milk
Forms the liquid base of the custard, adding creaminess.
Bread
Forms a firm, absorbent base layer under the fruit.

The step that matters

Dissolving the gelatin gently. Gelatin must dissolve over very low heat without boiling, because overheating weakens its setting power and can leave it stringy. It also needs to be stirred in evenly so the pudding sets uniformly.

Swap the lemon

How well each one fits the dish's main ingredients (mango, milk, cream, gelatin, sugar, vanilla, bread):

  1. Strawberryfits better
  2. Coconutfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against mango, milk, cream, gelatin, sugar, vanilla, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon CakeLemon Cake228 recipesBread PuddingBread Pudding153 recipesLemon IceLemon Ice147 recipesVanilla Ice CreamVanilla Ice Cream108 recipes