• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Connie Veneracion's Modern Filipino Cooking

  • Devour Asia
  • Aging Like Wine
  • Renaissance Mom
  • Search

  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
  • Slow Cooker Recipes
  • About Us
  • Privacy
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
You are here: Home / Modern Filipino / Drinks / Alex’s Cold Milk and Mango Pudding

Alex’s Cold Milk and Mango Pudding

Speedy gave Alex an assignment today: do something with the mangoes in the fridge which were becoming too ripe already. Alex initially thought about a simple milkshake but wanted to incorporate gelatin in her recipe (which made me wonder if she used gelatin in her 2006 layered milk shake). I suggested that she puree the mangoes, use the puree instead of water in preparing gelatin then cut the firm gelatin into small cubes, spoon the cubes into glasses and pour in very cold milk. The result was this cold milk and mango pudding.

Alex's Cold Milk and Mango Pudding

If that’s not summery and sun-shiny enough, I don’t know what is.

Alex's Cold Milk and Mango Pudding

Alex's Cold Milk and Mango Pudding
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Author: Connie Veneracion

Ingredients

  • 1 90-gram box unflavored sweetened clear gelatin (we use Alsa at home)
  • 1/4 cup water
  • 1 and 1/2 cups mango puree
  • 4 cups milk cold

Instructions

  • Make the pudding.
  • In a pan, stir the gelatin into the water.
  • Set over medium heat and cook, stirring, until the gelatin granules dissolve and the water is just starting to boil.
  • Add the mango puree and cook, stirring, just until the mixture starts to boil again. Why not just add the mango puree off the fire? Because the mango puree, at room temperature, will make the gelatin start to harden at once and the mixture will turn lumpy before you can stir it. So, to make the mixture smooth for a uniformly-textured pudding, heat the mango puree too.
  • Pour the mango-gelatin mixture into a tray. Cool until firm. Cut into small cubes.
  • Spoon the cubed pudding into glasses. Pour in cold milk. Serve.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Alex's Cold Milk and Mango Pudding

More Modern Filipino Recipes to Try!
Skinless chicken longganisa with rice, tomatoes and achara

Skinless Chicken Longganisa

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Ham and cheese sticks showing gooey melted cheese

Ham and Cheese Sticks

Baconsilog

Baconsilog

Chicken bistek with onion slices, scallions and fried shallots

Chicken Bistek

Tapsilog a la Beef Salpicao with Garlic Turmeric Fried Rice

Tapsilog with Tapa a la Salpicao

04/25/2012 : See more in Drinks Modern Filipino Snacks Sweets, Alex Veneracion, Mango, Summer Drinks, Summer Fun

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Sam’s rum, lychee and lemon cocktail Sam’s Rum, Lychee and Lemon Cocktail
Next Post: Cream cheese sandwich spread and dip Cream cheese sandwich spread and dip »

Sidebar

RSS Devour Asia

  • General Tso’s Chicken
  • Miso Soup
  • Garlic Noodles

RSS Renaissance Mom

  • Pizza Rolls
  • What Is the Difference Between Mascarpone and Cream Cheese?
  • Stages in Making Bread
  • About
  • Privacy
  • Contact
  • Search

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.