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)
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Did you make this recipe? Please kindly leave a comment with your star rating below.

Mango Pudding {video recipe}
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.1/2 cup (125ml) boiled hot water, 1 packet (1 Tbsp) unflavored gelatin
- Whisk in the sugar and salt until dissolved.1/2 cup (100g) granulated sugar, pinch of salt
- Stir in the coconut milk or cream, then mango puree until mixture is smooth.1 cup (250ml) coconut milk, evaporated milk, half and half (10% M.F.), or table cream (18% M.F.), 1 cup (250ml) mango puree
- Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.
Notes
Recipe adapted from AboutFood.com
Hi Lily, I’m planning to make this for a potluck party. Could you please tell how much gelatin would I need if I was to double/triple the recipe? Would I also have to double/triple the gelatin amount? Thanks in advance!
Yes, you would double or triple all of the ingredients to keep the same ratios. Let me know if you have any other questions. Enjoy and have fun at the party!
Hi, I can’t wait to try this recipe. I have some coconut cream in my pantry, do you think that would work instead of coconut milk? Or would it be too thick? How would I need to adjust the recipe?
Thank you! 🙂
Hi Anita,
Since coconut cream is thicker and richer because of the higher fat content, I would go with 3/4 cup coconut cream and 1/4 cup water to dilute it a bit so it’s closer to coconut milk. I hope that helps. Enjoy and happy New Year!
Do you think this will hold up well in room temp setting for a few hours? I’m thinking of party dessert ideas….
Yes, once the pudding is fully chilled and set, it will hold up at room temperature. Enjoy and have a great time at the party!
This one is going on the menu next week! Thanks for sharing. 🙂
My son is teaching in Shanghai and comes home for the summers. This time he brought friends. Hao made us some amazing dumplings, a specialty in the village he grew up in and I was making the rest. What to make for dessert? I found your site and made this wonderful mango pudding. Everyone loved it, especially our Chinese guests! Thank you! I will be making this again. I am also a friend of your wonderful photographer!
Nice to meet you Mary. What a small world. You’re very welcome and thank you for your lovely feedback!
Hi Lily! I have some mangoes from yesterday and I absolutely love mangoes..
My Grandmom was urging me to make a mango pudding with them. This recipe was so easy and delicious that everyone in my family loved it…Thank you so much for this simple yet appetizing recipe..
You’re very welcome Jessie. I’m glad everyone in your family enjoyed it and thank you for your kind words:)
How long can we keep the pudding before it has to be eaten since there is coconut milk?
Hi Vivien,
I would say 3 days at the most. Thank you for your question and enjoy:)
I couldn’t find gelatin in powder form. It comes in sheet. How much should I use?
About 3 sheets, but check the instructions to make sure. You want to use enough to set 2 cups of liquids. Enjoy and have a great day!
Anyone tried using whole milk? will that work?
I just don’t know if whole milk would be thick enough for this recipe. I would suggest using evaporated milk if coconut is not your thing, or try 3/4 cup whole milk with 1/4 cup cream or yogurt to thicken it. I hope that helps and let me know how it turns our for you:)
Hi!
Thank you for this recipe! I can make mango pudding just perfect 😊
But i replace coconut milk with double cream, because i don’t like coconut milk. Thank you!
You’re very welcome Fera:) I’m glad you enjoyed it and have a great week!
Mine didn’t thicken😩
Hi Mary,
I’m sorry to hear that it didn’t thicken. The only thing I can think of is was the gelatin completely dissolve before you added the rest of the ingredients or perhaps it’s expired?
I love this pudding every time i go to dimsum restaurants and i’m so glad i can now make it at home. I’ve made this twice and not gotten to eat it even once because everyone loved it so much!
i was wondering if you also knew the receipt for the green tea pudding often served at these restaurants as well? would love to try that too!
Thanks for sharing!
Hi Tarana,
Thank you for your kind words and hopefully you get your share next time:)
I do not currently have a green tea pudding recipe on my site, but it is on my to-do list. In the meantime, here’s one from Food52 that looks really good: https://food52.com/recipes/35294-matcha-green-tea-pudding
Enjoy and have a lovely weekend!
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!
Hi Kelly,
I’m happy to hear that your son and his friends enjoyed the mango pudding so much. You’re very welcome for the recipe and thank you for your kind words:)
I love mangoes and they’re in season at this time of year. I love the yellow color and it looks refreshing and decadent at the same time 🙂
Oh my gosh that looks good! I have five of those mangoes sitting on my kitchen counter right now. I wonder if there is a vegan substitute for the gelatin. Going to see if I can figure it out! Thanks for sharing your beautiful recipe.
You’re welcome and you can use agar-agar as a vegan substitute. You can usually find it at Asian supermarkets.
So awesome, Lily! I love mango pudding and I love that yours has now dairy which I usually try to avoid! Thanks for this great recipe. I will make it for sure! 😀
You’re welcome Julianna, enjoy:)
Whenever I go to the Dim Sum restaurants here in Seattle, I usually always get mango pudding. This will come in very handy, because the new Dim Sum place in our neighborhood doesn’t have mango pudding! So thanks for the recipe video! Looks great! I love the touches at the end with the mango and coconut garnishes. Nice!
Thanks Dave, I’m glad you enjoyed the video:)
Wow Lily, I just love mangoes, and it looks like you and I have mangoes on our mind this week. I haven’t posted mine yet, but I’m dreaming about mangoes all the time too 🙂 I will definitely be trying these out soon, do you think I could use a lighter version of the coconut milk and get the desired results? I was thinking evaporated milk too, but I think the coconut milk would give it that extra flavor.
Great minds think alike:) and yes, I think a lighter version of coconut milk would still be just as tasty.
This looks so goooood, Lily! I will be making this soon! Yum! Fab video tutorial, too. 🙂
Thanks Jhuls, hugs:)
I wouldn’t think that the recipe for mango pudding would be so simple but it looks easy and delicious! Perfect for summer dinner parties! Thank you for joining us at Fiesta Friday!
You’re welcome and nice meeting you:)
Lily you are doing an amazing job on your videos! I am such a procrastinator that I haven’t learned to do them yet. They pudding looks simple and so creamy delicious!
Thanks Julie. Just let me know when you are ready for videos and I can give you some pointers.