Easy Mango Pudding (6 ingredients)

Jump to Recipe Video

When you need a tropical dessert, this 6-ingredient easy mango pudding recipe delivers Chinese restaurant-quality flavor. This refreshing treat blends sweet mango with creamy coconut milk. Prepare this make-ahead dish tonight for a perfect summer treat.

Jump to:

Why My Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage
FAQ
More Like This
📖 Recipe

Growing up, authentic Chinese mango pudding (芒果布丁) was my favorite dim sum dessert. Chinese restaurants shape this treat in classic goldfish molds to symbolize luck and wealth. In my kitchen, I tested many batches to recreate that exact restaurant-quality result. I found that a precise gelatin-to-liquid ratio prevents a rubbery texture. A final splash of evaporated milk delivers the perfect traditional finish.

Why My Recipe Works

Ultra-Silky Base: Passing the blended mango through a fine sieve removes stringy fibers to ensure a smooth, restaurant-quality texture.
Low-Fiber Mangos: Using Ataulfo, Alphonso, or Nam Dok Mai varieties guarantees a naturally sweet flavor and a smoother purée.
No Rubbery Texture: Gently melting the gelatin over low-medium heat prevents overheating that makes puddings turn out stiff.

Ingredients & Substitutes

Exact ingredient measurements are listed in the recipe card at the bottom of this page.

Fresh Ripe Mangos: Adds sweet tropical flavor; pick mangos that are tender to the touch and smell sweet to avoid tartness. Use less-fibrous mangos like Ataulfo, Alphonso, or Nam Dok Mai for a smoother texture.
Full-Fat Coconut Milk (17-18% fat): Adds a rich, creamy tropical flavor that balances the sweetness. Use standard full-fat milk only; light coconut milk is too watery, and coconut cream is too thick. Subs: Heavy cream or whipping cream.
Cold Water: Crucial for blooming the gelatin properly before heating. Avoid room temperature or boiling water, as incorrect temperatures prevent activation and cause a hard, rubbery pudding.
White Granulated Sugar: Sweetens the pudding without altering its color. Avoid brown or raw sugars, which add a molasses flavor and discolor the pudding.
Gelatin Powder: Thickens the dessert to get that silky-smooth texture. To make this vegan, sub with agar-agar powder; but see the Variations section below as it is not a 1:1 swap.
Evaporated Milk: Poured over the top before serving to add richness and mellow out the sweetness. Subs: Table cream or half-and-half.

Instructions

Below are step-by-step instructions on how to make mango pudding:

Ripe mangoes being peeled, pitted, and blended into a very smooth purée, then strained through a fine sieve for an ultra-silky texture.

Prepare mango purée: Peel, pit, and slice mangos into small pieces. Transfer to a blender or food processor and blend into a very smooth purée, at least 1 minute, until no fibrous texture remains. For an extra-smooth result, strain the purée through a fine sieve.

Gelatin being mixed with cold water in a bowl until thickened into a gel-like consistency.

Bloom the gelatin: In a large bowl, combine cold water and gelatin. Stir for 30-45 seconds until it thickens. The mixture will become gel-like and may have a slight smell; this is normal and will disappear once combined with the other ingredients.

Sugar, coconut milk, and mango purée being stirred into the bloomed gelatin until smooth and fully combined.

Combine base mixture: Add the sugar, coconut milk, and mango purée to the gelatin mixture. Stir until smooth and fully combined.

Mixture being gently heated in a pot over low heat while whisking until the gelatin fully dissolves without boiling.

Heat and dissolve gelatin: Transfer the mixture to a small pot. Warm over low-medium heat, whisking continuously until the gelatin is fully dissolved, about 3-4 minutes. Do not allow the mixture to simmer or boil; it should remain smooth and creamy.

Mango mixture being poured into greased bowls or silicone molds, with air bubbles tapped out and surface smoothed.

Pour and set molds: Pour the mixture into four greased serving bowls or silicone molds. Tap lightly to release air bubbles and smooth the surface with a spatula. Cover with plastic wrap, if desired.

Set mango pudding being chilled in the refrigerator until firm and served cold with evaporated milk.

Chill until set and serve: Refrigerate for 6 hours, or until fully set. Serve chilled with evaporated milk.

Expert Tips

Ripe mango selection: Ensure fruit yields to gentle pressure to prevent a sour pudding.
Room temperature prep: Keep fruit out of the fridge to make peeling easier.
Gelatin heat control: Warm the mixture over low heat because boiling destroys setting power.
Purée straining step: Pass blended fruit through a mesh sieve to remove fibrous strands.
Prevent a skin: Press plastic wrap directly onto the surface of the liquid pudding because this keeps the top smooth during its 6-hour chill.

Variations

Dairy-Free Adaptation: Swap the evaporated milk topping with light canned coconut milk or evaporated coconut milk.
Make it Vegan: Substitute 1 tablespoon of gelatin powder with 1 teaspoon of agar-agar powder. Note that agar-agar must be brought to a boil for 1 to 2 minutes to activate the gelling process, and the final pudding will have a slightly firmer, brittle texture.

Pairing Suggestions

This refreshing mango coconut pudding pairs well with:

Tropical Fruits: Balance the creamy pudding with fresh, juicy slices of lychee, rambutan, or starfruit.
Asian Jellies: Serve this dessert alongside refreshing pandan coconut jelly or light lychee jelly.
Refreshing Drinks: Complete your dessert spread with a chilled glass of classic boba tea or watermelon milk.

Storage

Fridge: Store leftover mango pudding in an airtight container in the fridge for up to 4 days. If possible, store the evaporated milk topping separately and add it just before serving to keep the pudding fresh.
Freezing: This recipe is not freezer-friendly. Freezing breaks down the gelatin bonds, causing the pudding to become watery and lose its smooth texture upon thawing.

FAQ

Can I use frozen mango for this recipe?

Yes, thaw frozen mango completely and drain excess liquid before blending.

Why did my mango pudding fail to set?

Boiling the gelatin or using underripe fruit destroys the thickening properties.

How do I stop a film from forming on top?

Press plastic wrap directly onto the liquid pudding surface before chilling.

More Like This

If you enjoyed this simple mango pudding recipe, check these out:

📖 Recipe