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.
Print
Mango Pudding {video recipe}
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 minutes
- Yield: 4
- 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.
Nutrition
- Serving Size:
- Calories: 239
- Sugar: 30.6 g
- Sodium: 11.4 mg
- Fat: 12.2 g
- Carbohydrates: 32.8 g
- Protein: 3 g
- Cholesterol: 0 mg
Recipe adapted from AboutFood.com
Can i make it with fresh coconut milk?
Yes, that would be delicious!
What does the 10% and 18% mean?
Hi Roy,
The 10% and 18% refers to the percentage of milk fat (M.F.). For example, half and half cream is usually about 10% M.F. and table cream is usually about 18% M.F. My apologies that is not clear in the recipe card.
So easy and so delicious! Thanks for all the tips and tricks included in the description. I used sweetened mango pulp, 1/4 cup of sugar, and the coconut milk. It really only took 5 minutes to prepare, and it came out smooth and creamy.
You’re very welcome and thank you for your kind words!
Can we use mango pulp thats sold in a can instead of making mango puree
Yes, and reduce the sugar by 1/4 cup because canned mango pulp is sweetened. Enjoy and happy Easter!
Set very well and turned out delicious. I made it with coconut milk but I think next time I’ll try evaporated milk , interested in the different taste. I added whipped cream and mango chunks on top. Loved it. Thanks!!!
You’re very welcome and thank you for your kind words, Simona!
Can I use gelatine leaf, that’s the only thing I have. Then how much should I add it and what are the steps?
Follow the package instructions and use the amount advised to set 2 cups of liquid. Though, I think in general it’s 1 leaf per cup of liquid, so you’ll need 2 leaves for this recipe. Soak the sheets of gelatin in a bowl of cold water for 5 to 10 minutes. Once soft, lift sheets from the cold water. Wring gently to remove excess water and start at step 1 of this recipe.
Thanks for the recipe! My gelatin didn’t set properly :(.. On the box it says to use half cold water then hot water.. But you’re saying to use all hot water? When I used all hot water some of the gelatin gelled up right away… Not sure if that’s why it didn’t set properly with the puree?
I’m sorry to hear the gelatin partially thickened right away. I’m not sure what went wrong. It wouldn’t have been because of the hot water but overall was the taste and texture ok?
hi,
I plan on making this this weekend. Would the taste of the pudding be very different if i use lite coconut milk from the can? do i need to do anything different?
thanks!
Yes, you can use lite coconut milk from a can and you do not need to do anything different. Enjoy!
Thanks for a super recipe. I tripled the recipe and set it in individual glasses. My family loved it!!
You’re very welcome, Anu! So glad your family loved it:)
hello,
thank you for your recipe! i cannot wait to try it!i plan to use frozen mango cubes. how much cups of frozen mango cubes will give me 1 cup of mango puree?
I would say a heaping cup of frozen mango cubes. I hope you like the pudding!
If I use coconut milk and evaporated milk, is it half half totalling 250 ml. Thanks
Yes, you got it! Enjoy and happy Saturday!
Hii! This sounds like an amazing recipe, we are going to have a party of 13 on Sunday. Planning on making this:)) Can you help me with the change in the size of the ingredients. For example, how many tbs/packs of gelatin would I need? How much water would I need to boil? I was also planning on using sweetened Mango Pulp instead, so would I need the sugar? Plus, I’m thinking of using coconut milk as a replacement… As we are all coconut lovers>_< would the coconut flavor come in play? And can I make this pudding today and have it set for the day and night for the party tomorrow? Thank you soooooo much for the help in advance!!! Sorry about the many questions!:)
Hi Neol,
For 13 servings, I would triple the recipe:
1.5 cups boiled hot water
3 packet (3 tbsp) unflavored gelatin
1/2 cup sugar (since you are using sweetened mango)
1/4 tsp salt
3 cups coconut milk, yes the coconut flavor comes through
3 cups mango puree
No worries and I hope everyone enjoys it. Have fun and be safe!
Thank you so much!:))
Hi.
I am trying to use agar-agar powder instead of gelatin.
Do you know how many grams of agar-agar powder would I need?
The agar-agar powder is about 10g/pkt. Either the rose or swallow brand that I can find here.
Hi Nur,
Follow the package instructions and use the amount advised to set 2 cups of liquid. I hope that helps and enjoy!
Thank you for this lovely, quick recipe. It came out really well. Love it 😊
You’re very welcome, Dil! I’m glad you love it:)
I don’t bake / make desserts often, but I couldn’t help notice that the cup measurement vs. ml don’t equate to each other precisely? (Or maybe I don’t know how to convert correctly lmao) Nonetheless, I just measured everything in ml and ounces all the way to stay consistent (Also bc those were the only measuring cups I have haha)!
I also used coconut milk and modified the sugar level to 1 oz. instead and it still worked / tasted great 🙂
Thank you for sharing the recipe!!
Hi Alee,
You’re welcome and I’m glad the recipe worked and tasted great! As for the measurements, the discrepancy could be that we use the metric system here in Canada, so 1 cup is 250ml. In the US 1 cup is 240ml.
Hey! I just made mango pudding using this recipe, however, mine is not getting thick. I put it in the fridge for 5 hours then transferred it into the freezer for another hour!
Sorry to hear your pudding didn’t thicken. Sounds like the gelatin didn’t bloom. Perhaps the water was not hot enough to dissolve the gelatin powder. That would be my best guess. I hope it still tasted great:)
The best mango pudding. Everybody that ate it was amazed.
Hi!
I tried out your recipe (in a layered dessert of Mango Pudding and Almond Jello, also known as Almond Tofu) and I love it! However, my pudding ended up being a little too soft for my tastes (as well as for a layered dessert). I think I will use agar-agar powder for the next batch I make, as it sets firmer (as you’ve said). Do you know if I could just boil the agar-agar powder in the water before adding the rest of the ingredients instead of boiling the entire mixture?
Thanks for your help in advance!
Hi Mari,
Just follow the instructions on the packaging if you are using agar-agar or you could add a little more gelatin for a firmer texture. Enjoy and happy Sunday!
Hey! Can I use full-cream milk, instead? This recipe sounds darling, and I cannot wait to try it out.
You can, but it won’t be as firm or as creamy as using what’s recommended. Thank you for your question and have a lovely day!
Hi Lily, Nice to know that you’re in Ontario. I’m in Markham Ontario. Thank you for the BEST mango pudding recipe! I made some last night and they all turn out great.
I used evaporated milk since I didn’t have any coconut milk at home. Love your family photos!!
Aww, thanks Vara! I’m thrilled you think it’s the best and nice to meet a local Ontarian. Enjoy and have a great day!