Dim Sum Mango Pudding

Mango Pudding

Inspired by the Chinese New Year and an amazing Dim Sum meal I had this past weekend in NYC’s Chinatown, I made these mini mango pudding jellos reminiscent of the little mango puddings we had at the end of our meal. Those were shaped like Micky Mouse and Hello Kitty but I opted for a more nautical theme. I used the mango jello Janejai gave me from Mexico with sweetened condensed milk.

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About Victoria Belanger

16 Responses

  1. Amber

    I’ve always wanted to try this! The pre-packaged mango “pudding” you can buy in the asian markets doesn’t taste like the real deal at all. Do you know of anywhere else that I could buy mango jello besides mexico? I guess possibly the random “ethnic” market……nom nom nom. Just came across your blog after reading about condensed milk in a NYTimes article! Great stuff you have here….but don’t you ever get sick of jello?! haha

  2. choco

    Hi!

    Love your web site photos!! I love Jello.

    Can you please tell me if you post your recipe creations anywhere on this blog?

    Or is this blog just meant to be a photo journal blog of lovely jello shots…? 🙂

    I’d love to try making some of the fab looking creations but couldn’t find a link for recipes anywhere.

    I did see one for the rum raisin but that’s it…

    Thanks much!

      1. Alison

        Hi,

        Could you send me the recipe for the Coffee Kahlua Jello? The pictures look amazing and it sounds delicious! Thanks very much!

      2. Russ

        Victoria,

        The coffee-kahlua recipe looks good, but could you also please post the one for dim sum mango pudding? Or is it go find two packages of mango jello mix (never found any around here unfortunately) and dissolve in 2 cups of hot water, 1 can of sweetened condensed milk, and chill. I was hoping for one that incorporates real mango.

        By the way I like Mango Lassi’s (a mango and yogurt drink) so this looked interesting.

        Thank you in advance for your reply,

        Russ

  3. Carol

    Found your blog from the NY Times article; your creations (both food and photo) are wonderfully whimsical and the jello looks delicious! My boyfriend and I have been on a retro jello kick–digging out our Mom’s recipes. But would love to try your condensed milk twist–is there a general rule of thumb on how much milk to use? Or do you just sub the milk for water in the instructions? Any guidelines you can offer would be much appreciated.

  4. Barbara

    Just found you through NY Times online article. I live in Sacramento, California. I would love a list of your creations that have available recipe, the flan looks especially great. Any hope of cookbook (softbound would be great on jello budget)??? Thank you.

  5. Alana

    Jumped here from the mention in the NYTimes. Along with sweetened condensed milk, you can use yogurt and sour cream to get the opaque/translucent look you seem to achieve with sweetened condensed milk. But I am sure the flavor of the sweetened condensed milk is amazing with a lot of the combinations you have shown! Fun stuff 🙂

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