Mango pudding isn’t just a dessert; it’s a celebration of ripe fruit, simplicity, and the joy of sharing something homemade. Whether you’re hosting a summer gathering or craving a solo treat, this recipe promises to deliver a taste of paradise.
What Is Mango Pudding?
Mango pudding is a smooth, jiggly dessert that’s popular across Asia, especially in countries like China, India, and Thailand. Unlike Western puddings, which often rely on eggs or custard, this version gets its texture from gelatin or agar-agar, letting the mango’s natural flavor take center stage.
Imagine ripe mangoes blended into a velvety puree, lightly sweetened, and chilled until it sets into a delicate, melt-in-your-mouth treat. It’s refreshing but rich, simple but elegant. I love serving it in small ramekins topped with fresh mango cubes or a drizzle of coconut milk. The beauty of this recipe? It’s forgiving. Even if you’re new to desserts, you’ll find it hard to mess up.
Ingredients
- 3 large ripe mangoes (about 4 cups puree)
- 1/2 cup granulated sugar (adjust to taste)
- 1 1/2 cups water
- 2 1/2 teaspoons unflavored gelatin (or 4 tsp agar-agar powder for a vegan version)
- 1/2 cup evaporated milk or coconut milk (optional, for creaminess)
- 1 teaspoon vanilla extract
- Pinch of salt
Recommended Equipment
You don’t need fancy gadgets for this recipe, but a few tools make the process smoother. A blender is essential for turning mango flesh into a silky puree. If you don’t have one, a fork and some elbow grease will work just mash the mango thoroughly. A saucepan helps dissolve the gelatin and sugar evenly, while a fine-mesh strainer ensures your pudding is lump-free.
I like using ramekins or small glasses for serving, but a single large bowl works too. For unmolding, briefly dip the ramekins in warm water. No special molds? No problem this pudding tastes just as good scooped straight from a dish!
Instructions
1. Prep the Mangoes
Start by selecting mangoes that smell fragrant and yield slightly when pressed. Underripe mangoes lack sweetness, so patience is key. Peel and chop the flesh, discarding the pit. I usually reserve a handful of diced mango for garnish. Toss the rest into a blender and puree until smooth. If your mangoes are stringy, strain the puree through a sieve. You’ll end up with about 3 cups of liquid gold.
2. Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for 5 minutes until it becomes spongy. If using agar-agar, skip this step it’ll be added directly to the boiling mixture later.
3. Cook the Base
Combine the sugar and remaining 1 1/4 cups water in a saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Add the bloomed gelatin (or agar-agar) and whisk until fully melted. For agar-agar, bring the mixture to a boil for 2 minutes to activate its setting properties.
4. Combine Everything
Remove the saucepan from heat. Stir in the mango puree, evaporated milk (if using), vanilla, and salt. Taste and adjust sweetness. The mixture should be pourable but not watery.
5. Pour and Chill
Divide the pudding into serving dishes. To prevent bubbles, pour slowly or tap the containers gently on the counter. Refrigerate for at least 4 hours, though I prefer letting it set overnight. The wait is tough, but trust me it’s worth it.
6. Serve
Top with fresh mango chunks, a dollop of whipped cream, or toasted coconut flakes. For a fancy touch, garnish with mint leaves.
Variations
Not all mangoes are created equal, and neither are dietary needs! For a vegan version, swap gelatin with agar-agar and use coconut milk. If mangoes aren’t in season, frozen mango works beautifully just thaw and drain excess liquid.
Feeling adventurous? Add a splash of lime zest or cardamom to the base. I’ve even layered the pudding with chia seeds for extra texture. For a richer treat, substitute half the water with coconut cream. The recipe is a canvas make it yours!
How to Store Mango Pudding
This pudding keeps well for up to 5 days in the fridge. Cover the dishes with plastic wrap to prevent odors from seeping in. I don’t recommend freezing it, as thawing can make the texture grainy. If you’ve unmolded the pudding, store it in an airtight container. Notice liquid pooling? Gently pour it off before serving. For parties, I make it a day ahead the flavors meld beautifully.
Recipe Tips
- Ripe mangoes are non-negotiable. Sniff the stem end if it smells tropical, you’re good.
- Straining the puree removes fibrous bits, giving the pudding a professional finish.
- Avoid over-stirring after adding gelatin to prevent air bubbles.
- For a glossy top, lightly coat the serving dishes with cooking spray before pouring.
- Stuck on time? Use store-bought mango nectar, but reduce the sugar since it’s often pre-sweetened.
FAQs
My pudding didn’t set. What went wrong?
A: This usually happens with under-measured gelatin or insufficient chilling time. Pop it back in the fridge for another hour. If it’s still loose, dissolve an extra 1 tsp gelatin in 2 tbsp hot water and mix it in.
Can I use frozen mango?
A: Absolutely! Thaw it completely and drain any excess liquid to avoid a watery pudding.
How far in advance can I make this?
A: Up to 2 days ahead. The flavor actually improves as it chills!
There you have it my go-to mango pudding recipe, honed through years of trial, error, and happy accidents. It’s a dessert that feels both luxurious and effortless, much like those sticky summer nights that inspire it. Whip it up, share it (or not!), and let every spoonful remind you that sometimes, the simplest things are the sweetest.
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Mango Pudding
- Total Time: 2-4 hours
- Yield: 4 servings 1x
- Diet: Vegetarian
Ingredients
- 3 large ripe mangoes (about 4 cups puree)
- 1/2 cup granulated sugar (adjust to taste)
- 1 1/2 cups water
- 2 1/2 teaspoons unflavored gelatin (or 4 tsp agar-agar powder for a vegan version)
- 1/2 cup evaporated milk or coconut milk (optional, for creaminess)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prep the Mangoes
Start by selecting mangoes that smell fragrant and yield slightly when pressed. Underripe mangoes lack sweetness, so patience is key. Peel and chop the flesh, discarding the pit. I usually reserve a handful of diced mango for garnish. Toss the rest into a blender and puree until smooth. If your mangoes are stringy, strain the puree through a sieve. You’ll end up with about 3 cups of liquid gold.
2. Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for 5 minutes until it becomes spongy. If using agar-agar, skip this step it’ll be added directly to the boiling mixture later.
3. Cook the Base
Combine the sugar and remaining 1 1/4 cups water in a saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Add the bloomed gelatin (or agar-agar) and whisk until fully melted. For agar-agar, bring the mixture to a boil for 2 minutes to activate its setting properties.
4. Combine Everything
Remove the saucepan from heat. Stir in the mango puree, evaporated milk (if using), vanilla, and salt. Taste and adjust sweetness. The mixture should be pourable but not watery.
5. Pour and Chill
Divide the pudding into serving dishes. To prevent bubbles, pour slowly or tap the containers gently on the counter. Refrigerate for at least 4 hours, though I prefer letting it set overnight. The wait is tough, but trust me it’s worth it.
6. Serve
Top with fresh mango chunks, a dollop of whipped cream, or toasted coconut flakes. For a fancy touch, garnish with mint leaves.
Notes
- Ripe mangoes are non-negotiable. Sniff the stem end if it smells tropical, you’re good.
- Straining the puree removes fibrous bits, giving the pudding a professional finish.
- Avoid over-stirring after adding gelatin to prevent air bubbles.
- For a glossy top, lightly coat the serving dishes with cooking spray before pouring.
- Stuck on time? Use store-bought mango nectar, but reduce the sugar since it’s often pre-sweetened.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 small cup (about 150g)
- Calories: 180-220 kcal
- Sugar: 20-25g
- Sodium: 50mg
- Fat: 5-8g
- Saturated Fat: 3-5g
- Unsaturated Fat: 1-2g
- Trans Fat: 0g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 10-15mg
