Mango Rambutan Pudding



3 people


1 hr




  • 3 tsp. unflavored gelatin powder
  • 7 Tbsp. cold water
  • 1/2 cup warm to hot water
  • 3 mangos
  • 3 Tbsp. orange juice
  • 1 tsp honey
  • 12 rambutans
  • 1 1/4 cup evaporated milk
  • 2 Tbsp. agave
  • 1 1/4 lime


Bloom the gelatin:

  1. While stirring warm water in a glass, add the gelatin slowly and reserve the mix. Divide in two parts. Before using, reheat for 30 seconds in the microwave.

Mango Layer:

  1. Peel and slice two and a half of the mangos, blend with the orange juice and honey in a blender.
  2. Heat the mango mixture in a pot until boiling, reduce the heat to the minimum, add half of the gelatin and stir.
  3. Remove from the fire and serve in cups filling half of each and reserve in the fridge.

Rambutan Layer:

  1. Peel and remove the seeds of the Rambutan. In a blender, blend the rambutans with the evaporated milk and agave.
  2. Heat the rambutan mixture at mid/high temperature until it reaches boiling point. Reduce to minimum heat and add the remaining half of the previously reheated gelatin.
  3. Make sure the mango portion of the dessert is already fridge cold and set in the glass before adding the rambutan on top.
  4. Garnish with the remaining mango by cutting into small cubes and top it off with lime zest.

Chef’s Tip:

*This recipe is a great one to use as a base and play around with mixing up the fruits. For example, switch the mango with passion fruit and the rambutan with dragon fruit.