blancmange

American  

[bluh-mahnj, -mahnzh] / bləˈmɑndʒ, -ˈmɑ̃ʒ /

noun

1. a sweet pudding prepared with almond milk and gelatin and flavored with rum or kirsch.

2. a sweet, white pudding made with milk and cornstarch and flavored with vanilla.

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blancmange British  

/ bləˈmɒnʒ /

noun

1. a jelly-like dessert, stiffened usually with cornflour and set in a mould

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Etymology

Origin of blancmange

1350–1400; apocopated variant of Middle English blancmanger < Middle French: literally, white eating. See blank, manger

Explanation

Blancmange is a dessert made of milk, sugar, and sometimes almonds. It’s usually served cold in a mold. It’s kind of like vanilla pudding. For some reason, it’s often pink. This French term means "white food," and that's a very good description of blancmange. This dessert is like a pudding made from milk and cornstarch, and although it's sometimes pink, it's usually white and somewhat bland. However, there are various ways of livening it up. Sometimes spices or even shredded chicken is added. Occasionally, this word has been a synonym for nonsense, as in, "That's a load of blancmange!"

Example Sentences

A milk-based dessert similar in appearance to a blancmange, the pudding uses carrageen moss – a type of seaweed found in coastal areas – to give it a gelatinous texture.

From BBC • Apr. 17, 2026

Every time I do, I think of Jo charging into that doomed kitchen with “perfect faith in her own powers” and emerging with blackened bread and lumpy blancmange.

From The Wall Street Journal • Feb. 5, 2026

When it was over, I found myself wishing to do good deeds, wanting to taste blancmange, yearning for a new silk dress and a trip to Europe — and full of opinions.

From Seattle Times • Dec. 19, 2019

I learned that gelatin salads flow from the traditions of Edwardian vegetable aspics; of ancient, naturally gelled bone broths; of European classics like jellied meats and Bavarian cream and blancmange.

From New York Times • Nov. 25, 2019

Madam’s list of required delicacies was endless: gingerbread, pies of brandied peaches and preserved cherries and mincemeat, macaroons, blancmange, Jordan almonds, sugar candy, as many kinds of cake as there were fingers on both hands.

From "Chains" by Laurie Halse Anderson