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.
PrintMango 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.
Recipe adapted from AboutFood.com
How much is one packet of gelatine?
1 tablespoon. Enjoy the pudding and happy Saturday!
Just wondering if reducing the amount of gelatin would make it set softer. Made it for Christmas lunch (summer here in Australia) and everyone loved it but thought it was a bit on the harder side (used to the texture of mango pudding at yumcha). Thanks for sharing your recipe! I also made the matcha pudding and that was a massive hit!
Yes, if you prefer a softer texture, you can certainly reduce the amount of gelatin. You’re welcome and I’m glad you enjoyed the matcha pudding!
It is super easy and vey delicious, my family loved it.
Delicious! Full disclosure, my mom used to make these mango cream cheese jello squares when I was younger…so I replaced the cream component with 8oz of cream cheese. It was amazing!
Do you think this work as a filling for a cupcake? Am thinking of making vanilla cupcakes with mango pudding and a mango icing (using freezes dried mangos). Would love your opinion.Â
It’s probably a bit firm for a cupcake filling. I recommend looking for a mango curd recipe to use as a filling.
I can’t wait to try this recipe. What kind of mango did you use? The Mexican mango or Manila mango? Thank you.
I used Ataulfo mangoes. I think they are similar to Manila. Enjoy the pudding!
Hmmm…this turned out with a gritty/powdery texture? No one at our dinner party took more than a few bites. Used whole fat coconut milk, and frozen mango, but not sure what happened. Maybe the gelatin powder didn’t dissolve completely?
Sorry to hear that it did not turn out for you and yes, the grittiness is probably due to the undissolved gelatin. Make sure the water is hot and stir well to completely dissolve next time. Thank you for your feedback and have a great day!
Thanks a lot for posting this. Made this today and it was real good. Restaurants have been closed for sometime due to the pandemic but for a moment I was in one! Its just like the ones they serve at yum cha.
You’re welcome, Sylvia. I’m so happy to hear that it made you feel like you were in a restaurant! I miss yum cha too. I love doing that with the whole family. Hopefully soon.
Hi I’m thinking of using just evaporated  milk only, can I just use 1 cup of that in to the mix ?Â
Yes, you can use 1 cup of evaporated milk instead of coconut milk. Enjoy the mango pudding!
I can’t stop making this! I make it with full fat coconut milk. I double the recipe to use the entire can. I was too impatient to wait for my mangos to ripen so I used
‘Naked’ brand Mighty Mango juice. ( it has a thick consistency)
It was delicious! I also squeezed a slice of lime over each serving of pudding and topped with whipped cream. This is quick and definitely delicious! Thank you!
You’re very welcome, Linda! Thank you for your kind words and I’m happy you like it so much!
Can you make this in a large container or vessel? Any suggestions on how how many servings that would be?
Yes, you can make this in a large serving bowl. It will still make about 4 servings. You can double the recipe if you want more.
I absolutely love this recipe! I use coconut milk in the pudding and pour evaporated milk overtop when serving it. I was wondering, is it possible to freeze the pudding?Â
Thank you for your kind words, Jillian! I’m so happy to hear that you love it. As for freezing, unfortunately not, the texture won’t be the same.
I used the gelatin amount listed on the packaging and I was SO worried it was too much 😠But it turned out great! Very sweet and exactly what I was looking for.Â
My fiancé isn’t the biggest fan of desserts, but I’ve never seen him get so excited. He picked up the bowl and inhaled it! I used the coconut milk and the flavors combined beautifully. Highly recommend using fresh mango if you have it available.
Thank you for your review, Meredith! I’m so happy to hear that you and your fiance enjoyed it so much:)
I liked the ease of this recipe and the smoothness of the pudding. But my family all agreed it didn’t taste very mango-y. I’ll try it again at some point; would it be all right to use mango juice instead of the water? I think that might help with the flavour. I used coconut milk as suggested but after tasting it, I don’t think that’s how the restaurants do it? When I try it again I’m going to use just milk.
What kind of mangoes did you use? Where they ripe and sweet? Because if your mangoes are not very flavorful then yes, the pudding will taste bland. I guess you could use mango juice but you would have to boil it to dissolve the gelatin but honestly, if your mangoes are flavorful enough it’s not necessary to use mango juice. Most Chinese restaurants use evaporated milk, so try that next time and make sure your mangoes are ripe and sweet and I think you’ll be happy with the results:)
My mangoes were super ripe and flavourful; that’s why it was so puzzling. I’m going to try the evaporated milk and will let you know how this turns out before I use any juice. I appreciate your feedback. Thank you!
You’re welcome and have a great day!
Don’t you use gelatin with cold water?
For this recipe, it works better with boiled water.
Hello:
I am anxious to try this. I have frozen mango cubes defrosting in the frige at this moment and have ordered some agar agar powder so I can make it.
The main reason for my comment is to compliment you on how attentive you are to your readers. I don’t have much of an opinion of bloggers who post recipes and then ignore their reader’s concerns. You are to be commended for your diligence and courtesy.
Aww, thank you for your kind words, Jimmy. I really appreciate it and I hope you enjoy the mango pudding!
I have made this pudding twice… It is so different and tasty! I make with 1/2 coconut milk & 1/2 whipping cream.  I also add a 1/4 tsp of vanilla.  It’s easy & not hard to make. I find it can end up quite sweet, so don’t use all the sugar until your ready to pour into cups.  Add more to your taste…  I whip cream & dollop it on top with a little bit of coconut.  Guests love it!
Excellent, easy recipe. My husband is addicted to it. Thank you.
You’re very welcome, Anne! I’m thrilled you and your husband think it’s excellent!
Can I use tinned / canned mangoes for this?
Yes, just remember to reduce the sugar if it’s already sweetened. Enjoy!
I made this today and it was too easy to be true. Â I used coconut cream and mango puree. Â Topped with fresh chopped mango and few chopped pistachios. Â Worried a bit that the gelatin hadn’t ‘bloomed’ but it all worked out deliciously. Â Thank you and I’ll check out your other recipes.
You’re very welcome and thank you for your kind words! I hope you enjoy my other recipes just as much:)