Hibachi Style Mango Pudding
This Hibachi-Style Mango Pudding is a creamy, tropical dessert inspired by Japanese steakhouse menus. Made with fresh mango purée, milk, and a touch of gelatin, it’s light, silky, and perfectly chilled. A refreshing way to end your teppanyaki dinner, this pudding is easy to prep ahead and pairs beautifully with whipped cream or fresh fruit.
Ingredients
- Ingredients:
- 1 ½ cups fresh or canned mango purée strained if fibrous
- ½ cup whole milk
- ½ cup heavy cream or coconut cream for a dairy-free version
- ¼ cup granulated sugar
- 1 tablespoon unflavored gelatin or agar-agar powder for vegetarian option
- ¼ cup hot water
- Optional toppings: whipped cream fresh diced mango, mint leaves, or toasted coconut
Instructions
- Instructions:
- Bloom the Gelatin:
- In a small bowl, mix gelatin with hot water and let it sit for 5 minutes until fully dissolved.
- Make the Pudding Base:
- In a medium saucepan over low heat, combine milk, cream, and sugar. Stir until warm and sugar is dissolved — do not boil.
- Add Gelatin & Mango:
- Remove from heat. Stir in the dissolved gelatin mixture and mango purée. Mix well until smooth.
- Strain (Optional):
- For an ultra-smooth texture, strain the mixture through a fine mesh sieve.
- Pour & Chill:
- Pour into small ramekins or cups. Chill in the refrigerator for at least 2–3 hours, or until set.
- Serve:
- Top with whipped cream, fresh mango chunks, or mint leaves before serving.
Notes
Chef Tips:
For maximum flavor, use Ataulfo or Champagne mangoes — they’re sweeter and less fibrous. To make it extra fancy, serve in small glass jars or sake cups with a sesame tuile or coconut wafer. Want to impress your guests? Add a splash of yuzu juice or lime zest for a citrus twist.
For maximum flavor, use Ataulfo or Champagne mangoes — they’re sweeter and less fibrous. To make it extra fancy, serve in small glass jars or sake cups with a sesame tuile or coconut wafer. Want to impress your guests? Add a splash of yuzu juice or lime zest for a citrus twist.
Tried this recipe?Let us know how it was!
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