Mango Pudding (video)
This rich and silky mango pudding is bursting with luscious mango flavor. The simplicity of this dessert makes it great for company. It only takes 10 minutes and 5 ingredients to make.
Mangoes are starting to come into season. So, I thought it would be a perfect time to share one of my favorite Chinese desserts commonly served at dim sum restaurants.
Why this recipe is so great:
- It is as easy as can be and there is no baking involved. Just five simple ingredients, mix, and chill.
- You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.
- You have the option of using coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.) to suit your taste.
- This recipe can easily be doubled or tripled depending on how many servings you would like to make.
- Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.
- Here are some reviews:
“My 14 year old son absolutely loved ordering mango pudding every time we went for Chinese food. I tried this recipe today and not only did he love it but his friends wanted seconds….Thank you for this absolutely delicious and easy recipe it is fast becoming our favorite dessert!” – Kelly
“Mango pudding has always been one of my favourite desserts at Asian restaurants so when I found this recipe, I was so excited to finally make them for myself. When I finished, they turned out perfectly and they tasted even better than the ones at the restaurants!” – Leila
How to make mango pudding:
(the ingredient amounts are listed in the printable recipe card further below)
- Dissolve a packet of gelatin in boiled hot water.
- Stir in some sugar and a pinch of salt.
- Add in the milk or cream.
- Mix in the mango puree.
- Pour the mixture into 4 ramekins or small bowls.
- Cover with saran wrap and chill in the fridge for 2 hours or until set.
Expert tips:
- Homemade mango puree from fresh ripe mangoes is the best for this recipe because it gives the most flavor. Simply puree a heaping cup of fresh diced mangoes in a blender until smooth and measure out one cup for the recipe. If your mangoes are stringy, strain the puree through a sieve.
- However, if fresh mangoes are not readily available where you are, you can use frozen or canned mango pulp. If using frozen mangoes, thaw and drain before pureeing in a blender. If using sweetened canned mango pulp, reduce the sugar by 1/4 cup.
- I like using canned coconut milk for this recipe. I find the tropical coconut flavor pairs really well with the mango. Also, the richness from the coconut milk gives the pudding the best creamy texture. If coconut is not your thing, you can use evaporated milk, half and half (10% M.F.) or table cream (18% M.F.).
FAQ:
- Can you make mango pudding without gelatin? Yes, you can substitute it with agar-agar powder. Now agar-agar powder is a stronger thickener (so you’ll need to use less) and you have to bring it to a boil to fully activate. Follow the package instructions and use the amount advised to set 2 cups of liquid.
- Can mango pudding be made vegan? Yes, make it with coconut milk and agar-agar and it’s completely vegan.
- How long does mango pudding last? Up to 3-5 days covered and stored in the fridge.
- Where does mango pudding come from? It originated from India and is commonly eaten in Southeast Asian countries. (source: Wikipedia)
You might also like:
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintMango Pudding {video recipe}
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 minutes
- Yield: 4 1x
- Category: dessert
- Method: no-bake
- Cuisine: Chinese
Description
This mango pudding recipe is silky-smooth, creamy and bursting with fresh mango flavor!
Ingredients
- 1/2 cup (125ml) boiled hot water
- 1 packet (1 tbsp) unflavored gelatin (or agar-agar, see notes*)
- 1/2 cup (100g) granulated sugar
- pinch of salt
- 1 cup (250ml) coconut milk, evaporated milk, half and half (10% M.F.), or table cream (18% M.F.) see notes below**
- 1 cup (250ml) mango puree, see notes below***
optional
- some diced mangoes and shredded coconut to garnish
Instructions
- In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.
- Whisk in the sugar and salt until dissolved.
- Stir in the coconut milk or cream, then mango puree until mixture is smooth.
- Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.
Notes
Mango pudding can be covered and stored in the fridge for up to 3-5 days.
*You can substitute the gelatin with agar-agar powder. Now agar-agar powder is a stronger thickener (so you’ll need to use less) and you have to bring it to a boil to fully activate. Follow the package instructions and use the amount advised to set 2 cups of liquid.
**I like using canned coconut milk for this recipe. I find the tropical coconut flavor pairs really well with the mango. Also, the richness from the coconut milk gives the pudding the best creamy texture. If coconut is not your thing, you can use evaporated milk, half and half (10% M.F.) or table cream (18% M.F.).
***Homemade mango puree from fresh ripe mangoes is the best for this recipe because it gives the most flavor. Simply puree a heaping cup of fresh diced mangoes in a blender until smooth and measure out one cup for the recipe. If your mangoes are stringy, strain the puree through a sieve. However, if fresh mangoes are not readily available where you are, you can use frozen or canned mango pulp. If using frozen mangoes, thaw and drain before pureeing in a blender. If using sweetened canned mango pulp, reduce the sugar by 1/4 cup.
Keywords: mango pudding recipe, Chinese mango pudding, Hong Kong style mango pudding
Recipe adapted from AboutFood.com
One of the persons I served this to said it was the best dessert she ever had , I used fresh mango, 3/4 canned coconut milk and 1/4 heavy cream,
Used only 3/4 the amount of sugar.
Tried it with Gelatin and love it! Easy and no need to cook or use blender.
But I really want to use Agar Agar instead of Gelatin, but can you share the specific instruction? Like how much Agar Agar powder and water to heat? It tends to harder quickly.
★★★★★
Thank you, Claudia! I’m so glad to hear and yes, you can substitute it with agar-agar powder. Now agar-agar powder is a stronger thickener (so you’ll need to use less) and you have to bring it to a boil to fully activate. Follow the package instructions and use the amount advised to set 2 cups of liquid.
Mango Pudding has become a very big hit for desserts here in my house. it is an easy to make pudding will be a great summer treat for all out door events . A must try, will deferentially be a crowd pleases . Thank you for this recipe.
★★★★★
You’re very welcome, Gale! Happy to hear it’s a hit and thank you for your kind words:)
This turned out great! Not too sweet and the texture was kind of like a mousse. I wanted to use agar agar bit couldn’t find any. I ended up using gelatin. Oh, and I chose coconut cream. Very nice!
I used to have this recipe 15 years ago and couldn’t find it. I found this one and give it a five star. It is so refreshing and a nice tropical dish.
★★★★★
Pudding not set properly. Mango I BELIEVE is aggressive to gelatin and I do not want to use agar agar . IDEAS PLEASE as it tastes lovely.
★★★★★
Hi, I’m sorry to hear it did not set. Mango is not aggressive to gelatin. Perhaps the gelatin was not fully dissolved or has expired?
Hi, I wanted to make this in one big dish, do you think it’s possible? Do you know if you have to add more gelatin? Thanks
Yes, you can make this in one big dish. No extra gelatin is needed. Enjoy and happy New Year!
I made this as one of our Xmas desserts & it turned out great & was loved by all my family. Will definitely make it again. Doubled the recipe. It was very easy to make. Thanks for a great recipe.
★★★★★
You’re very welcome, Rose! Hope you had a wonderful Xmas and I wish you a very happy New Year!
I’ve made this a few times now and its delicious. Thx for sharing
★★★★★
You’re very welcome and thank you for your kind words, Joe!
Why can’t we use cornstarch? Bcoz, I still need to cook it? Why? Gelatine or agar agar also needs to be cooked. So?
Cornstarch can be grainy. Gelatine and agar-agar sets much smoother and clear. That’s why it’s preferred. I hope this helps and let me know if you have any other questions.
Hi! Do you think it would be possible to use corn starch in this rather than gelatin or agar agar? Just curious… Thank you!
No, because cornstarch needs to be cooked in order to thicken, or else it will just be chalky and watery. Gelatin or agar agar is best.
I’m so excited I found this recipe . I think my mother will love it .
Can I substitute sugar with condensed milk..for the extra flavor and richness??
Yes, you can. That’s a great substitution!
What a delicious dessert , perfect dessert for a hot day. Big plus my husband loves it, so I know I will be making this a lot .
★★★★★
Wonderful to hear, Debbie! Thank you for your kind words.
Hi! This recipe looks lovely. I’m not sure if it would work but do you think its possible to make the pudding using homemade mango curd? The curd is slightly thick similar to a mango puree texture if that helps. Thank you for your help!
Thank you and yes, I think it would work. The pudding just might be a bit thicker using mango curd. The reason is curds are usually cooked and thickened, whereas purees are just blended fruit pulp.