Why I’ll Love This Recipe

I love how this pudding is packed with fresh mango flavor while requiring only a handful of ingredients. The creamy texture is smooth and delicate, and it chills beautifully for a refreshing finish to any meal. I also enjoy that it can be prepared ahead of time, making it perfect for entertaining or meal prep.

Ingredients

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

Ripe mangoes, peeled and diced
Whole milk
Heavy cream
Granulated sugar
Unflavored gelatin
Water
Vanilla extract
A pinch of salt

Optional Toppings

Fresh mango cubes
Whipped cream
Mint leaves
Toasted coconut flakes
Lime zest

Directions

I bloom the gelatin by sprinkling it over cold water and letting it sit for several minutes.
I blend the ripe mangoes until completely smooth.
In a saucepan, I gently heat the milk, heavy cream, sugar, and salt until the sugar dissolves, making sure the mixture does not boil.
I stir the bloomed gelatin into the warm milk mixture until it dissolves completely.
I combine the mango purée with the milk mixture and stir in the vanilla extract until smooth.
I pour the mixture evenly into serving glasses or ramekins.
I refrigerate the pudding until it is fully set.
Before serving, I garnish each pudding with fresh mango cubes, whipped cream, toasted coconut, mint leaves, or lime zest if desired.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes

Variations

I replace the milk with coconut milk for a tropical flavor.
I add a little passion fruit purée for a tangy twist.
I stir finely shredded coconut into the pudding for extra texture.
I use honey instead of granulated sugar for natural sweetness.
I layer the pudding with fresh berries or mango purée for an elegant presentation.

Storage/Reheating

I store the Mango Pudding covered in the refrigerator for up to 4 days, keeping it chilled until I’m ready to serve. I do not freeze it because freezing can affect its smooth texture. Since this dessert is meant to be enjoyed cold, I do not reheat it.

FAQs

Can I use frozen mangoes?

Yes. I thaw frozen mangoes completely and drain any excess liquid before blending them into a smooth purée.

How do I know when the pudding is fully set?

I refrigerate the pudding for at least 4 hours, or until it feels firm with a gentle jiggle in the center.

Can I make this pudding dairy-free?

Yes. I substitute the milk and heavy cream with full-fat coconut milk or another dairy-free alternative for a creamy dairy-free version.

Why didn’t my pudding set properly?

I make sure the gelatin is fully dissolved in the warm mixture and allow the pudding enough time to chill completely before serving.

Can I prepare Mango Pudding ahead of time?

Yes. I often make it one day in advance because the flavor and texture become even better after chilling overnight.

Conclusion

I love making this Mango Pudding whenever I want a dessert that is light, creamy, and full of fresh fruit flavor. The silky texture and naturally sweet mango taste make it a refreshing treat for warm days, family gatherings, or special occasions. Whether I serve it with fresh fruit, whipped cream, or toasted coconut, this pudding is always a simple yet elegant dessert that everyone enjoys.

Mango Pudding

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Mango Pudding is a light, creamy dessert bursting with the natural sweetness of ripe mangoes and a silky-smooth texture. This refreshing make-ahead treat is perfect for warm days, dinner parties, or an elegant everyday dessert.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Yield: 6 servings
Category: Dessert
Method: Chill
Cuisine: Asian
Diet: Vegetarian

Instructions

Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Blend the diced mangoes until completely smooth.
In a saucepan, gently heat the milk, heavy cream, sugar, and salt until the sugar dissolves without boiling.
Stir the bloomed gelatin into the warm milk mixture until fully dissolved.
Mix the mango puree into the milk mixture and stir in the vanilla extract until smooth.
Pour the mixture evenly into serving glasses or ramekins.
Refrigerate for at least 4 hours, or until fully set.
Garnish with fresh mango cubes, whipped cream, toasted coconut, mint leaves, or lime zest before serving if desired.

Notes

Use ripe, sweet mangoes for the best flavor and texture.
Frozen mangoes can be used if thawed and well drained.
For a dairy-free version, substitute the milk and cream with full-fat coconut milk.
Store covered in the refrigerator for up to 4 days.
Do not freeze, as the texture may become grainy after thawing.

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 23 g
Sodium: 55 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg