Easy Simple Mango Pudding Recipe

Introduction

This easy mango pudding recipe is a delightful tropical dessert that’s creamy, smooth, and naturally sweet. Made with ripe mangoes and a hint of coconut milk, it’s perfect for a refreshing treat any time of year.

Ingredients

• 12 oz fully ripened and tender mangoes, peeled, pitted, and diced
• 2 tbsp cold water
• 1.5 tbsp gelatin or 1.5 tsp agar agar powder for a vegan version
• 1.5 tbsp white granulated sugar
• 0.54 cups coconut milk (full fat) or substitute with evaporated milk, heavy cream, or evaporated coconut milk
• 4 tbsp evaporated milk or coconut milk for a vegan version

Instructions

1. Step 1: Place the mango chunks into a blender or food processor and blend until smooth to create a puree. For an extra silky texture, strain the puree through a fine sieve.
2. Step 2: In a small bowl, mix the cold water with gelatin or agar agar powder and let it sit until it thickens slightly.
3. Step 3: Add the sugar, coconut milk, and mango puree to the gelatin mixture. Whisk everything together until fully combined and smooth.
4. Step 4: Transfer the mixture to a pot and gently heat over low heat, stirring frequently, until the gelatin dissolves completely. Avoid boiling as it can affect the texture.
5. Step 5: Pour the mixture into serving bowls or molds and allow it to cool slightly before refrigerating.
6. Step 6: Chill the pudding in the refrigerator for at least 6 hours or overnight until it sets firmly.
7. Step 7: Serve the mango pudding chilled, optionally drizzled with evaporated milk or coconut milk for added creaminess.

Tips & Variations

• Use fully ripe mangoes for the best natural sweetness and vibrant flavor.
• For a vegan dessert, substitute gelatin with agar agar powder and coconut milk for evaporated milk.
• If you prefer a lighter pudding, use evaporated milk instead of coconut milk.
• Add a splash of lime juice to the mango puree for a subtle tangy twist.
• Garnish with fresh mint leaves or small mango cubes before serving for a decorative touch.

Storage

Store mango pudding in an airtight container in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature or enjoy it chilled as is. If the texture changes after refrigeration, gently stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango instead of fresh mango?

Fresh mangoes give the best flavor and texture, but canned mango can be used in a pinch. Drain well and adjust the sugar if needed since canned fruit may be sweeter.

What if I don’t have gelatin or agar agar?

Gelatin and agar agar are essential for setting the pudding. Without them, the pudding won’t firm up properly. Consider using store-bought mango pudding mix or another thickener like cornstarch as an alternative, though texture will differ.

Easy Simple Mango Pudding Recipe

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★★★★★

4.9 from 78 reviews

This Easy Simple Mango Pudding Recipe delivers a luscious and creamy dessert featuring ripe mango puree blended smoothly with gelatin and coconut milk. It’s a refreshing, tropical treat that sets beautifully after chilling, perfect for warm days or anytime you crave a light, fruity dessert. The recipe also offers a vegan variation using agar agar instead of gelatin, making it versatile for different dietary preferences.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mango Puree

• 12 oz fully ripened and tender mangoes, peeled, pitted, and diced

Gelatin Mixture

• 2 tbsp cold water
• 1.5 tbsp gelatin powder (or 1.5 tsp agar agar powder for vegan version)
• 1.5 tbsp white granulated sugar
• 0.54 cups full-fat coconut milk (can substitute with evaporated milk, heavy cream, or evaporated coconut milk)
• 4 tbsp evaporated milk or coconut milk for vegan version (optional, for serving)

Instructions

1. Ripe Mango Puree: Transfer the peeled, pitted, and diced mango chunks into a blender or food processor and blend until smooth. For an extra silky texture, strain the mango puree through a fine mesh sieve to remove any fiber or pulp.
2. Gelatin Mixture: In a small bowl, mix the cold water with gelatin powder (or agar agar powder for a vegan alternative) and allow it to bloom for a few minutes. Once gelatin is hydrated, add sugar, coconut milk, and the mango puree to the mixture. Whisk thoroughly until smooth and well combined.
3. Heat Mixture: Pour the combined mixture into a pot and gently heat over low-medium heat, stirring continuously until the gelatin completely dissolves. Be careful not to let the mixture boil, as high heat can affect the gelatin’s setting ability and alter the texture.
4. Set Pudding: Once the gelatin has dissolved and mixture is smooth, pour it evenly into serving bowls or molds. Allow the pudding to cool slightly at room temperature before placing it in the refrigerator.
5. Chill: Refrigerate the pudding for at least 6 hours or preferably overnight to allow it to set firmly and develop a creamy consistency.
6. Serve: When ready to serve, optionally drizzle evaporated milk or coconut milk over the pudding for extra creaminess and flavor. Enjoy this refreshing mango pudding chilled.

Notes

• For a vegan-friendly version, substitute gelatin with agar agar powder and use coconut milk instead of dairy-based milk.
• Straining the mango puree helps create a smoother, more refined texture.
• Do not boil the gelatin mixture as it can prevent proper setting of the pudding.
• You can adjust the sugar level depending on the sweetness of your mangoes.
• If mangoes are not in season, frozen mango chunks can be used but may slightly alter texture.

Keywords: mango pudding, easy mango dessert, vegan mango pudding, tropical dessert, coconut milk pudding