My Mango Pudding is a dream for summer. If you are looking for a dessert that’s both impressive and surprisingly easy to make. This delightful treat requires just a handful of ingredients and minimal effort to create a creamy, dreamy pudding that will transport you to a tropical paradise. It’s the perfect make-ahead dessert for any occasion, or a little taste of luxury any day of the week.
I love being able to control the ingredients in my families food. If you do too, try my homemade strawberry pudding or make my strawberry parfaits. They are simple to make and so delicious.
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Why this Mango Pudding Recipe is a Keeper
Imagine the sweet, tangy, and utterly captivating taste of ripe mangoes transformed into a velvety-smooth pudding that melts in your mouth. That’s exactly what this homemade recipe delivers..
- Simplicity of Preparation: Many mango pudding recipes are relatively straightforward and don’t require complex cooking techniques or a long list of ingredients. This makes them accessible for beginner bakers and busy individuals.
- Super Easy to Make: The active preparation time for most mango pudding recipes is usually quite short. The majority of the time is spent chilling in the refrigerator.
- Versatility: Mango pudding can be adapted in various ways. You can adjust the sweetness, add different flavorings like cardamom or lime zest, or incorporate toppings like fresh fruit, coconut flakes, or a drizzle of condensed milk.
- Uses Seasonal Fruit: For those who love using seasonal produce, a go-to mango pudding recipe is invaluable during mango season when the fruit is at its peak flavor and affordability.
Can I use fresh mango chunks or frozen mangoes in this dessert recipe?
For the best mango flavor and control over texture, fresh, ripe mangoes are ideal. If fresh mangoes aren’t readily available or you’re looking for convenience, frozen mango is a great substitute. Want to know how to select the best fresh mango check out this How to Choose a Mango guide.
Fun Fact about Hong Kong Style Mango Pudding
Despite its widespread popularity in Southeast Asian dim sum cuisine, particularly in Hong Kong, mango pudding is believed to have been inspired by and adapted from European chilled desserts like blancmange or fruit jellies introduced during the colonial era.
Ingredient Notes and Variation Suggestions to Make Mango Pudding
This pudding with it’s creamy texture and sweet flavor only takes 5 simple ingredients and a few minutes to prepare.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mango Cubes: Use frozen chunks or fresh mango. If using fresh, use a blender or food processor to puree the mango pulp.
- VARIATION: You can use frozen mango flesh, canned mango pulp, or mango puree.
- Gelatin Powder: This will provide the thick creamy flavor to the pudding.
- VARIATION: Other Fruit Combinations: While it won’t be purely mango, you can combine mango with other tropical fruits like passion fruit (for a tangy flavor), pineapple (use cooked or canned to avoid setting issues with gelatin), or papaya.
- Dairy: Whole milk, evaporated milk (for a richer, more authentic Hong Kong style), or even heavy cream can be used in place of canned coconut milk, affecting the richness and texture.
How to Make the Best Mango Pudding
Forget those store-bought versions with their questionable ingredients and lackluster flavor. We’re talking about a taste of pure sunshine, a silky-smooth cloud of tropical goodness that will transport your taste buds straight to paradise.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bloom the Gelatin: Place gelatin and water in a small bowl and whisk for 30 seconds to combine. Whisk in sugar, milk and mangos.
- Heat and then Cool: Transfer to a small pot and place over medium-low heat. Pour the mango pudding into individual serving containers. Refrigerate for at least 3 hours.
Prep Ahead Suggestions for the Mango Pudding Mixture
Imagine the sweet, tangy, and utterly captivating taste of ripe mangoes transformed into a velvety-smooth pudding that melts in your mouth. That’s exactly what this homemade recipe delivers.
- Make the Mango Puree: Peel, pit, and blend your fresh or thawed frozen mango. You can store the puree in an airtight container in the refrigerator for 1-2 days. This saves you time on the day you want to assemble the pudding.
- Bloom Gelatin Mixture (if using): If your recipe uses gelatin, you can bloom it (mix with cold water and let it sit) and even dissolve it in warm liquid ahead of time. Store this dissolved gelatin mixture in the refrigerator. You’ll just need to gently reheat it until liquid again before adding it to the mango mixture.
How to Store, Reheat and Use Leftover Simple Mango Pudding
You can store and use this great dessert in many interesting ways.
- Storing: Transfer the pudding to an airtight container or cover your serving dishes tightly with plastic wrap. This prevents it from absorbing other odors in the fridge and forming a skin on top. Properly stored mango pudding will generally last for 3-4 days in the refrigerator.
- Freezing: For easier thawing, freeze the pudding in individual, freezer-safe containers or even in ice cube trays. Once frozen solid in ice cube trays, you can transfer the cubes to a freezer bag.
- Using Leftovers: The possibilities are endless, for example:
- Smoothies: Blend the leftover smooth and creamy pudding with milk, yogurt, or other fruits for a creamy and tropical smoothie.
- Milkshakes: Combine the pudding with ice cream and a little milk for a quick and easy mango milkshake.
- Topping: Use it as a topping for pancakes, waffles, or even French toast.
- Layered Desserts: Create a layered dessert or trifle by alternating mango pudding with cake pieces, whipped cream, granola, or crushed cookies.
- Filling for Tarts or Pastries: Depending on the consistency, you might be able to use it as a filling for pre-baked tart shells or pastries.
Common Questions About This Creamy Mango Pudding Recipe
Yes, you can use tapioca starch or pectin to make the pudding.
THe best way to adjust the sweetness is to taste and add more as you like it. You can use a variety of sweeteners. Granulated Sugar: This is the most common sweetener and provides a clean sweetness.
Brown Sugar: Adds a hint of molasses flavor, which can complement the mango. Honey or Maple Syrup: Use them in moderation as their flavors can be strong. Condensed Milk: If your recipe calls for milk, you can substitute part of it with condensed milk for added sweetness and creaminess.
Blend Thoroughly: Blend the mango chunks for a longer time than you think is necessary to break down all the fibers. Aim for a completely smooth puree with no lumps. A high-powered blender will be very helpful here.
Strain the Puree (Highly Recommended): For an extra silky texture, pour the mango puree through a fine-mesh sieve. Use the back of a spoon or a spatula to push the puree through, leaving behind any fibrous bits. This step makes a significant difference in the final smoothness.
Agar Agar Powder: This is a seaweed-derived gelling agent that works very well for vegan puddings. It comes in powder, flakes, and strands. Powder is usually the easiest to use. You’ll typically need to dissolve it in hot liquid (like water or plant-based milk) by simmering it until fully dissolved, then mix it with your mango puree and other ingredients. Agar-agar sets more firmly than gelatin and sets at room temperature. Follow the package instructions for the correct ratio
Expert Tips to Make your Mango Pudding
On top the pudding finish with more creamy coconut milk, coconut flakes or make a whipped topping with coconut cream for more coconut flavor.
- Taste and Adjust Sweetness: Mangoes vary in sweetness. Taste your puree before adding sugar and adjust accordingly to your preference. You might need less sugar if your mangoes are very ripe.
- Add a Touch of Acidity: A squeeze of lime or lemon juice can brighten the mango flavor and balance the sweetness. Add it sparingly and taste.
- Consider Flavor Enhancements: A tiny pinch of cardamom or a drop of vanilla extract can add a subtle aromatic complexity to the sweet mango flavor pudding.
- Chill Properly: Allow sufficient time for the pudding to set completely in the refrigerator. This allows the gelatin/agar-agar to work its magic and create a firm yet tender texture.
- Serve this favorite dessert recipe with: Grilled Shrimp Skewers, Lemon Orzo Salad and Jamaican Rum Punch.
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Mango Pudding
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Ingredients
- 1 ½ tablespoons Gelatin
- 2 tablespoons Water
- 1 ½ tablespoons White sugar
- ½ cup Coconut milk
- 3 cups Mangoes, approx 12 ounces
Instructions
- Place gelatin and water in a small bowl and whisk for 30 seconds to combine.
- Add sugar, if desired.
- Whisk in coconut milk, followed by the mangos. (if using fresh mangos, puree them first, if using
- frozen, they will cook down in the next step.)
- Transfer to a small pot and place over medium-low heat.
- Whisk for 4-5 minutes until gelatin is melted and mangoes are cooked down.
- Pour into individual serving dishes.
- Refrigerate for 3 hours or overnight, until set.
Christina’s Notes
- Taste and Adjust Sweetness: Mangoes vary in sweetness. Taste your puree before adding sugar and adjust accordingly to your preference. You might need less sugar if your mangoes are very ripe.
- Add a Touch of Acidity: A squeeze of lime or lemon juice can brighten the mango flavor and balance the sweetness. Add it sparingly and taste.
- Consider Flavor Enhancements: A tiny pinch of cardamom or a drop of vanilla extract can add a subtle aromatic complexity to the sweet mango flavor pudding.
- Chill Properly: Allow sufficient time for the pudding to set completely in the refrigerator. This allows the gelatin/agar-agar to work its magic and create a firm yet tender texture.
- Serve this favorite dessert recipe with: Grilled Shrimp Skewers, Lemon Orzo Salad and Jamaican Rum Punch.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.