Easy Simple Mango Pudding Recipe

Introduction

This easy mango pudding is a creamy, tropical treat that’s perfect for warm days or any time you crave a refreshing dessert. Made with fresh, ripe mangoes and a silky coconut milk base, it’s both simple to prepare and deliciously satisfying.

Ingredients

• 12 oz fresh, fully ripe mangoes (peeled and pitted)
• 0.54 cups full-fat coconut milk (or evaporated milk, heavy cream, or evaporated coconut milk)
• 2 tbsp cold water
• 1.5 tbsp white granulated sugar
• 1.5 tbsp gelatin powder
• 4 tbsp evaporated milk (or coconut milk for a dairy-free version, for serving)

Instructions

1. Step 1: Peel, pit, and slice the fully ripe mangoes into small pieces. Blend them in a blender or food processor until very smooth, about 1 minute. For an extra smooth texture, strain the puree through a fine sieve.
2. Step 2: In a large bowl, combine the cold water and gelatin. Stir for 30–45 seconds until the gelatin thickens into a gel-like consistency. This is normal and the slight smell will disappear later.
3. Step 3: Add the sugar, coconut milk, and mango puree to the gelatin mixture. Stir well until smooth and fully combined.
4. Step 4: Pour the mixture into a small pot and heat over medium-low. Whisk gently for 3–4 minutes until the gelatin fully dissolves and the mixture is smooth and creamy. Avoid boiling or simmering.
5. Step 5: Pour the pudding into four lightly greased serving bowls or silicone molds. Remove any air bubbles by poking the surface and smooth the top. Optionally cover with plastic wrap.
6. Step 6: Refrigerate for at least 6 hours or overnight until set. Serve chilled with a drizzle of evaporated milk or coconut milk.

Tips & Variations

• Use fully ripe mangoes for the best natural sweetness and flavor; avoid canned or unripe mangoes.
• For a dairy-free pudding, substitute evaporated milk with coconut milk both in the mixture and for serving.
• Running the mango puree through a sieve ensures an ultra-smooth pudding texture.
• If you don’t have gelatin, agar-agar can be used as a vegetarian alternative—follow package instructions for substitution.

Storage

Store the mango pudding covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture. When ready to eat, you can enjoy it cold directly from the fridge—no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mangoes instead of fresh?

It’s best to use fresh, fully ripe mangoes as canned mangoes may alter the texture and flavor of the pudding, resulting in a less vibrant taste and consistency.

What if I don’t have gelatin? Is there an alternative?

You can substitute gelatin with agar-agar powder, a plant-based gelling agent. Use about half the amount of agar-agar and follow package instructions, as the setting process differs slightly.

Easy Simple Mango Pudding Recipe

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★★★★★

4.9 from 461 reviews

• Author: lilan
• Total Time: 6 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Easy Simple Mango Pudding recipe creates a smooth, creamy dessert made from fresh, ripe mangoes combined with coconut milk and a touch of gelatin. Perfectly chilled, this pudding offers a tropical flavor with a silky texture that melts in your mouth, ideal for a refreshing treat or a light dessert.

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Ingredients

Scale 1x2x3x

Mango Puree

• 12 oz fresh, fully ripe mangoes, peeled and sliced

Gelatin Mixture

• 2 tbsp cold water
• 1.5 tbsp gelatin powder

Other Ingredients

• 0.54 cups full-fat coconut milk (or evaporated milk/heavy cream/evaporated coconut milk as substitute)
• 1.5 tbsp white granulated sugar
• 4 tbsp evaporated milk (or coconut milk for dairy-free version, for serving)

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Instructions

1. Prepare Mango Puree: Peel, pit, and slice the fully ripened mangoes into small pieces. Transfer the pieces into a blender or food processor and blend for at least one minute until the mixture becomes a very smooth purée, breaking down all the mango fibers. For an extra smooth texture, run the puree through a fine sieve.
2. Bloom Gelatin: In a large bowl, sprinkle the gelatin powder into the cold water and mix gently for 30-45 seconds to allow it to thicken. The gelatin will form a gel-like substance with a slight smell, which is normal and will disappear once combined with other ingredients.
3. Combine Ingredients: To the gelatin mixture, add white granulated sugar, coconut milk, and the mango purée. Stir thoroughly until the mixture is smooth and well combined.
4. Heat and Dissolve Gelatin: Pour the mango mixture into a small pot and place it over medium-low heat. Whisk continuously for about 3 to 4 minutes until the gelatin completely melts and dissolves, ensuring the mixture becomes creamy and completely smooth. Avoid bringing it to a boil or letting it simmer, as this can affect texture.
5. Set the Pudding: Pour the smooth mango mixture into four greased serving bowls or silicone molds. Remove any air bubbles from the surface by gently poking them and smooth the tops with a spatula. Optionally, cover each bowl or mold with plastic wrap.
6. Chill to Set: Refrigerate the pudding for at least 6 hours or preferably overnight to allow it to fully set. Serve the pudding chilled, drizzled with evaporated milk or coconut milk if dairy-free.

Notes

• Use fully ripe fresh mangoes for the best flavor and texture; avoid canned or unripe mangoes.
• For a dairy-free version, replace evaporated milk with coconut milk throughout the recipe.
• Do not boil the pudding mixture after adding gelatin to prevent loss of gel setting properties.
• For extra smooth pudding texture, strain the mango purée through a fine sieve before mixing with gelatin.
• Refrigeration time is essential to allow the pudding to set properly and achieve the desired firmness.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Keywords: mango pudding, easy mango dessert, tropical pudding, gelatin dessert, coconut milk pudding, fresh mango dessert