This mango pudding recipe is silky-smooth, creamy and bursting with fresh mango flavor!
- 1/2 cup (125ml) boiled hot water
- 1 packet (1 tbsp) unflavored gelatin (or agar-agar, see notes**)
- 1/2 cup (100g) sugar
- pinch of salt
- 1 cup (250ml) coconut milk, evaporated milk, half and half (10%), or table cream (18%) see notes below**
- 1 cup (250ml) mango puree, see notes below**
- some diced mangoes and shredded coconut to garnish
- 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.
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.
- Category: dessert
- Method: no-bake
- Cuisine: Chinese
Keywords: mango pudding recipe, Chinese mango pudding, Hong Kong style mango pudding