Tangerine Pudding Recipe

The Hale Groves Team

They look like oranges but they are not – they are tangerines. Tangerines are hybrids of mandarin oranges. Tangerines are orange-colored fruits that are smaller and less round than real oranges. They offer a sweeter taste and a stronger flavor when compared to regular oranges, minus the acidity.

Tangerines have been in cultivation in Japan and China for more than three millennia. However, even though they are an ancient fruit in other parts of the world, tangerines have only been grown in the United States since the mid 19th century. The first tangerines to reach US soil were brought to Florida by Major Atway from Tangier, Morocco. Soon after, the said crop gave birth to a popular American variety, the Dancy Tangerine, which parented significant and exceptional hybrids like the Minneola and Orlando Tangelo, Dweet and Mency Tangor, and Pixie and Frua Mandarins.


The tangerine is a great fruit to eat out of hand because of the easy-to-peel skin, sweet flavor, and not-so-messy juice. Aside from eating them fresh, you can add tangerines to mixed fruit salads, or use them as an ingredient in cakes, tarts, or muffins. They can also be paired with cheese, chocolate, and herbs such as mint and basil. Other tangerine uses include jellies, marmalades, sauces, and vinaigrettes. This tangerine pudding is a delicious treat. Make some today.

How to make Tangerine Pudding

Prep Time: 30 mins

Total Time: 2 hrs, 30 mins

Yields: 4 to 6 servings


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon table salt
  • 2 cups fresh tangerine juice
  • 1 Hale Groves Honey-Sweet Tangerine
  • 3 large eggs
  • 3 tablespoons butter
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • Sweetened whipped cream
  • Optional Garnishes: citrus slices, pineapple, mint


  1. Whisk together first three ingredients in a heavy three quart saucepan. Whisk in tangerine juice until smooth. Remove one two-inch strip of peel from tangerine, using a vegetable peeler, and add to pan. Bring to a boil over medium-low heat, stirring occasionally. Boil, stirring constantly, for one minute or until mixture is thick and bubbly. Remove pan from heat.
  2. Whisk eggs until frothy. Gradually whisk ¼ cup hot juice mixture into eggs. Add egg mixture to remaining hot juice mixture, whisking constantly. Return to heat, and cook, stirring constantly for two minutes or until thickened. Transfer mixture to a medium bowl. Stir in butter and next two ingredients until butter is melted. Place heavy-duty plastic wrap directly onto warm custard (to prevent a film from forming) and chill for two hours. (Mixture will thicken as it chills.) Discard peel, if desired. Serve with whipped cream and garnishes if desired.


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