Mango Purin Recipe

Mango Purin (pudding) is a mango-flavored cold jellied dessert, now quite popular in Japan.  It is called Purin (or pudding), though it often doesn’t use eggs, and it’s not baked or steamed.  It is made of gelatin and chilled.  It has a creamy taste from milk and cream, and that may be the reason it’s called “pudding.”  It is originally from Hong Kong, and it became popular enough to spread all over the world.  Mango Purin is often seen at Chinese restaurants in the US, but not very common anywhere else.  However, Mango Purin is more well known in Japan, and you can buy it at a lot of cake shops and other stores like supermarkets and convenience stores.

Mangos were not available in Japan until the 2000s.  Mango Purin was around since 1980s in Hong Kong, but it came to Japan much later.  When Mango fruit became available in Japan, it stayed as a kind of premium fruit for a long time.  When Mango Purin is made in Japan, they often use packaged mango puree rather than fresh mangos to save on cost.  We’re lucky to have fresh mangos often at very reasonable prices in the US.  Even better, we have frozen mangos which are already peeled and cut at its peak time for ripeness.  In our recipe, we used frozen mango, but feel free to use fresh ones if you prefer.  The process of making Mango Purin is the same whether using fresh or frozen mangos.  When using fresh or frozen mangos, and not a store-bought puree which is most likely heat processed, you have to heat the mango puree to boiling.  Mango has a kind of enzyme which inhibits gelatin to solidify.  Also, cool both the milk mixture and mango puree to room temperature before mixing together, or the milk may curdle.

If you already had Mango Purin at Chinese restaurants and liked it, you will like this.  If you’ve never had it, try it.  It’s sweet, tangy, and cold.  Of course you will like it!

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5 from 1 vote

Mango Purin Recipe

Japanese mango pudding

Course: Dessert

Cuisine: Japanese

Keyword: mango, pudding, purin

Servings: 4

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Ingredients

• 6 oz frozen mango divided
• 2 tsp lemon juice
• 1/2 cup water plus 2 Tbsp, divided
• 1/3 oz gelatin
• 1 1/4 cup milk
• 2 oz sugar
• 2 Tbsp heavy cream
• mint leaves

US Customary – Metric

Instructions

• In a large bowl, combine 1 lb 4 oz (600 g) frozen mango, lemon juice, and 1/2 cup (120 ml) water. Set aside. Cube 2 oz (60 g) frozen mango into small cubes. Set aside. In a small bowl, mix gelatin and 2 Tbsp water, and let sit for 5 minutes.
• Heat milk and sugar in a small pot at medium heat until hot, but not boiling. Add gelatin mixture and stir until completely dissolved. Remove from heat. Cool to room temperature.
• Process mango mixture in a food processor to make mango puree. Pour the mango puree in a pot, heat, and let boil for a few seconds. Sieve through a fine mesh strainer (discard the remaining fiber). Cool to room temperature.
• Take 14 oz (400 g) of cooled mango puree, slowly pour in the milk mixture gently whisking, and combine together. Mix in heavy cream.
• Divide the mixture into 4 glass cups. Refrigerate for 2 hours.
• Mix mango cubes and the rest of the mango puree to make a sauce.
• Remove chilled Mango Purin from the refrigerator. Pour the sauce over chilled Mango Purin and garnish with mint leaves.

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