Mango Pudding

Why You’ll Love This Recipe

This Mango Pudding is simple to make and packed with fresh mango flavor. It has a soft and creamy texture that melts in your mouth while still feeling light and refreshing. Since it is a no-bake dessert, it is perfect for preparing ahead of time for gatherings or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups mango puree
• 1 cup whole milk or coconut milk
• 1/3 cup granulated sugar
• 1 tablespoon gelatin powder
• 3 tablespoons cold water
• 1/2 teaspoon vanilla extract

Optional toppings:

• Fresh mango cubes
• Whipped cream
• Mint leaves
• Coconut flakes

Directions

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

In a saucepan over low heat, combine the milk and sugar, stirring until the sugar dissolves completely.

Do not let the mixture boil.

Add the bloomed gelatin and stir until fully dissolved.

Remove the saucepan from the heat and let the mixture cool slightly.

In a large bowl, combine the mango puree and vanilla extract.

Slowly stir the milk mixture into the mango puree until smooth.

Pour the mixture into serving cups or molds.

Refrigerate for at least 4 hours or until fully set.

Top with fresh mango cubes or whipped cream before serving if desired.

Servings and timing

Servings: 4 to 6 servings

Prep time: 15 minutes

Chilling time: 4 hours

Total time: 4 hours 15 minutes

Variations

Use coconut milk for a richer tropical flavor.

Add a layer of mango jelly on top for extra texture.

Blend in a little passion fruit puree for a tangy twist.

Serve with sago pearls for a Hong Kong-style dessert.

Make individual pudding jars for parties or picnics.

Storage/Reheating

Store Mango Pudding covered in the refrigerator for up to 3 days.

Do not freeze, as the texture may become grainy after thawing.

Serve chilled directly from the refrigerator.

Keep toppings separate until ready to serve for the freshest presentation.

FAQs

What type of mango works best?

Sweet ripe mangoes such as Ataulfo or Kent mangoes work best for smooth puree and rich flavor.

Can I use frozen mango?

Yes. Thaw frozen mango before blending into puree.

Why didn’t my pudding set?

The gelatin may not have dissolved fully, or the pudding may need more chilling time.

Can I make Mango Pudding dairy-free?

Yes. Use coconut milk or another plant-based milk.

Can I use agar-agar instead of gelatin?

Yes. Agar-agar can be used, though the texture may be slightly firmer.

Is Mango Pudding very sweet?

It is lightly sweet, but you can adjust the sugar to your taste.

Can I make this dessert ahead of time?

Yes. Mango Pudding is perfect for making a day in advance.

How do I unmold the pudding easily?

Dip the mold briefly in warm water before inverting onto a plate.

What toppings go well with Mango Pudding?

Fresh fruit, whipped cream, coconut flakes, or mint leaves all pair beautifully.

Can I add other fruits?

Yes. Passion fruit, berries, or kiwi pair nicely with mango flavor.

Conclusion

Mango Pudding is a smooth, creamy, and refreshing dessert bursting with tropical mango flavor. Easy to prepare and beautifully elegant, this chilled treat is perfect for warm days, parties, or anytime you want a light and fruity homemade dessert.

Mango Pudding

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Mango Pudding is a smooth and creamy chilled dessert made with sweet ripe mangoes, milk, and gelatin for a silky texture. This light and refreshing tropical treat is perfect for warm weather, dinner parties, or easy make-ahead desserts.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 4 to 6 servings
• Category: Dessert
• Method: Chill
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

• 2 cups mango puree
• 1 cup whole milk or coconut milk
• 1/3 cup granulated sugar
• 1 tablespoon gelatin powder
• 3 tablespoons cold water
• 1/2 teaspoon vanilla extract
• Fresh mango cubes (optional)
• Whipped cream (optional)
• Mint leaves (optional)
• Coconut flakes (optional)

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Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a saucepan over low heat, combine the milk and sugar, stirring until the sugar dissolves completely.
3. Do not let the mixture boil.
4. Add the bloomed gelatin and stir until fully dissolved.
5. Remove the saucepan from the heat and let the mixture cool slightly.
6. In a large bowl, combine the mango puree and vanilla extract.
7. Slowly stir the milk mixture into the mango puree until smooth.
8. Pour the mixture into serving cups or molds.
9. Refrigerate for at least 4 hours or until fully set.
10. Top with fresh mango cubes or whipped cream before serving if desired.

Notes

• Use coconut milk for a richer tropical flavor.
• Add sago pearls for a Hong Kong-style dessert variation.
• Store covered in the refrigerator for up to 3 days.
• Dip molds briefly in warm water for easy unmolding.
• Sweet ripe mangoes such as Ataulfo or Kent work best for smooth puree and flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 190 kcal
• Sugar: 24 g
• Sodium: 55 mg
• Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 10 mg