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}
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.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
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.
Calories: 252kcal, Carbohydrates: 36g, Protein: 3g, Fat: 12g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 13mg, Potassium: 232mg, Fiber: 1g, Sugar: 34g, Vitamin A: 690IU, Vitamin C: 24mg, Calcium: 19mg, Iron: 2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.
Recipe adapted from AboutFood.com
Hi! I was wondering if this recipe will work (in terms of firmness) if I put them in silicone molds instead of bowls or would I need to add in more gelatin? Thank you.
The texture of this recipe is firm enough to work with silicone molds, so I would make it as is. I hope you like it and have a great day!
Hi there, I’m looking to make this tomorrow and I’m just wondering in your video, the pudding looks a little firmer than what I’ve ordered in the Chinese Restaurants. Are the puddings jelly-like? or should i maybe reduce the gelatin by 1/2tsp or so to make it more jelly-like ?
Excited to try this ! Thank you for your recipe !
The consistency is very much like what you would find at a Chinese restaurant so I would make the recipe as is. Have a great weekend and let me know how you like it!
Hi, how do i make the pudding more firmer?
You can add another 1/4 – 1/2 teaspoon more gelatin to make it firmer. Enjoy and stay safe!
Mine came out liquid still after I chilled overnight. I tried troubleshooting and I think the gelatin I purchased probably wasn’t the best. Not sure if it was something else, any ideas?
What brand and kind of gelatin did you use?
It’s a simple and great recipe.
I am just wondering how long do I need to set it for?
It usually takes about 2 hours to set. Enjoy and stay safe!
I made this with my 4 year old during this time of COVID. It made her day! We’ve made it two days in a row. It reminds me of mango pudding I had growing up in HK. Thank you for this.
You’re very welcome, Samantha! I’m glad you and your 4-year-old liked it. Enjoy and stay safe!
I doubled the recipe to fill a 9×13 pan for my party of 7. I also used frozen mangoes and as the recipe said, thawed and drained them before blending. I also set aside some of the thawed mangoes to put inside the pudding before it set. Came out great and everyone said it tastes better than the pudding made from powder. Will make again in the future.
Love this recipe! Just wondering – can I freeze the puddings?
I’ve never tried freezing it before, but I don’t see why not. Sorry, I can’t give you a better answer.
Amazing recipe thanks. Although when I used agar agar instead of gelatin, I found I had to use double the qty of water as well as milk to prevent the pudding from becoming rubbery
You’re welcome! Thank you for your feedback and good to know that the agar agar is thicker.
Hi I have powdered gelatin, can you advise how much should I use & should dissolve it in hot water as well?
Hi Rania,
Use 1 tablespoon of powdered gelatin and yes, dissolve it in hot water as instructed. Please feel free to reply back if you have any other questions and I hope you enjoy the mango pudding!
Looks great! I would like to triple the recipe and make it in one big bowl to bring to a potluck where people can spoon out their own serving. Will this work in one big batch like that?
Yes, you can easily triple this recipe and serve it in one big bowl. Just make sure you let it chill overnight to give it enough time to firm up. Thank you for your question and enjoy!
Tastes pretty good but the mango pudding looked really dull in colour. I used fresh mangos. Could I do something different?
The colour will come from the colour of the mangoes you use. If it really bothers you, you can add a few drops of food colouring to brighten it up.
I made it yesterday. It was so good that I have to make another serving today. Excellent recipe! It’s so easy to follow, l made it with half and half.
Thank you for your lovely review, Nancy. I’m so happy you that enjoyed the mango pudding that much!
Hi!
Could I use organic whole milk instead of coconut milk?
You can, but it won’t be as creamy and firm. Thank you for your question and have a great day!
This is awesome, made it using evaporated milk, put cubed mangoes on top and mango puree. Thank you for sharing your recipe!
You’re very welcome and thank you for your kind review!
May I know the measurement for evaporated milk? Thanks
Same amount, 1 cup (250ml). I hope you enjoy the mango pudding and have a great day!
Would this work with other fruit purees with a similar liquid content? Peach?
Yes, this recipe should work with other fruit purees with similar consistency and sweetness. Enjoy and have a great Monday!
Hello Lily, your recipe looks awesome. I have a couple of questions though:
1. Do you use canned coconut milk (for cooking) or the kind that comes in cartons (for drinking)?
2. Can you please send me the link for the video? I can’t seem to find it.
Thank you…
Hi NJ,
I used canned coconut milk, and the video should be just above the recipe. Please let me know if you still don’t see it, and just in case here is the YouTube link https://youtu.be/K6MGeYKCVvk
Thank you for the quick response Lily.
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!
Thank you for your rave review Leila!
I have make this pudding for my son and friends. They loved it. But have to tell you that I am out of powdered gelatine. I live in Europe and they only sell it in sheets, please advise how many sheets to use in your recipe.
Hi Pat,
From what I’ve read online, each sheet of gelatin equals 1 teaspoon, so you’ll need 3 sheets of gelatin to equal 1 tablespoon for the recipe. I hope that helps and have a great day!
I couldn’t believe how simple and delicious this recipe was. My almost-four-year-old was so excited to help out, but even more excited to try it afterwards. Thanks for the post!
You’re very welcome, Kevin. That’s really that your almost 4 yr old likes to help out in the kitchen. My almost 5 yr old is the same. Thank you for your review and have a great weekend!