This mango pudding captures the essence of tropical flavours in every spoonful. It’s creamy, smooth, and bursting with yummy mango goodness. A no bake dessert for a refreshing end to a meal that won’t disappoint. If you love mangoes, you are going to love my mango pudding.
This is a dessert that tastes great, isn’t heavy, and can check off the dairy free and gluten free boxes, AND if you need it, you can even check the vegan box (just replace gelatin with agar agar). I think this is a dessert that you could bring to any gathering and not be worried about leaving someone out, unless they don’t like mango and then you need to question why you are even at this gathering 🙃.
You may wonder where this heavenly dessert heralds from? Well, according to Wikipedia, mango pudding is a dessert that originated in Hong Kong, and is often served in dim sum. A delicious culinary fusion of British and Chinese ideas.
I am a big fan of mangoes. Especially the ataulfo mangoes that come into season in my grocery stores around March to July. This recipe can be made with fresh mango that is pureed in a blender, but I really feel I get great results and flavour using canned mango pulp. It’s a few less steps (yes please) and I can get ataulfo mango pulp year round (thank you very much). If you don’t use all your mango pulp and you are wondering what to do with it, make some of these delicious Mango Popsicles. It’s the same flavour as this mango pudding, but in popsicle form. Also, the popsicles will last for months in an airtight ziploc in your freezer!
Equipment
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- Medium to large mixing bowl
- Measuring cups
- Measuring spoons
- Spoon for stirring
- Dessert Bowls, ramekins, or silicone molds
Ingredients
- Gelatin (could replace with agar agar at about 1/2 the amount by weight)
- Sugar
- Boiling water
- Mango puree
- Coconut milk
How to Make Mango Pudding
A step by step video is available in the recipe card at the bottom.
- Add the sugar and gelatin to a medium/large mixing bowl.
- Pour in boiling water
- Use a spoon to mix the ingredients until all the gelatin has dissolved
- Pour in the mango pulp
- Pour in the coconut milk
- Stir until fully incorporated
- Pour into dessert dishes, ramekins, or silicone molds
- Place in the fridge for at least 3 hours to set or overnight
- Garnish with fresh mango chunks and a sprig of fresh mint if you desire.
- Some restaurants also drizzle a couple tablespoons of evaporated milk over the mango pudding if you want to try that.
Notes
- If you want to make this vegan you can replace the gelatin with agar agar. However, it is not a 1:1 replacement, and the texture will be slightly different. I have not made this recipe with agar agar but I would try using half the amount of agar agar by weight.
- Often this dessert is served with a little bit of evaporated milk poured over, but it would also taste great with a dollop of whipped cream either dairy or whipped coconut cream. Diced mango is nice, but not necessary.
- If you like you can also add diced mango chunks to the pudding before it is set.
FAQs
- How do you store leftovers? Cover with plastic cling wrap and keep in the fridge for up to five days. I haven’t tried freezing before but I know some people who have and said it works if you store them in an airtight container for up to three months!
- What is gelatin and agar agar? Gelatin and agar agar (also known as just agar) are both gelling agents which dissolve in hot water and form a gel like texture when cooled. Gelatin is derived from tendons, ligaments, and skin and bones of animals, while agar is made from red algae. Gelatin has the ability to melt at body temperature and provides a smoother mouth feel than agar agar. Agar is also more potent and therefore less is needed to form a gel like consistency.
If You Liked This Mango Pudding Recipe…
If you liked this recipe, please consider leaving a comment below – I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. Other recipes you might enjoy include:
Mango Popsicles
Banana Popsicles
Cinnamon Coffee Cake
Mango Pudding
Equipment
- Mixing bowl (medium to large size)
- Measuring Cups
- Measuring Spoons
- Spoon For Stirring
Ingredients
- 2 tablespoon Sugar
- 1 1/2 tablespoon Gelatin (14g)
- 3/4 cup Boiling water
- 1 1/2 cup Mango pulp
- 3/4 cup Coconut milk
Instructions
- Add the sugar and gelatin to a medium to large mixing bowl
- Pour in the boiling water and stir until everything is dissolved, this can take a few minutes.
- Pour in the mango pulp and coconut milk and stir until everything is well combined.
- Pour into dessert cups, ramekins, or silicone molds and place in the fridge for three hours to set.
- When set, garnish with diced mango and a sprig of fresh mint if you desire. Serve and enjoy! If using silicone molds, you can tip the mold upside down on a plate until the pudding releases and then garnish.
This mango pudding recipe was a big hit as part of our Christmas dinner dessert array. It was a healthy and not too sweet sidekick to a number of cookies and sweets that our guest contributed. The guests, being my in-laws, are very familiar with the mango pudding from our regular dim sum meals. This one was well received and everyone wanted to know the recipe!
I’m so glad the mango pudding was a hit with the in-laws! I love mangoes and I make this one a lot!