A smooth, creamy pudding packed with sweet mango and coconut flavor! This easy Chinese mango pudding recipe uses just 6 simple ingredients. It's a refreshing dessert that is family-friendly, great for the summer, or for small parties.
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Chinese mango pudding is a popular, chilled Asian dessert made with puréed mango, coconut milk, water, sugar, and gelatin powder. This silky Cantonese dessert originated in Hong Kong, influenced by British cuisine, and is also enjoyed in China and Singapore.
It is commonly served as a dim sum dessert in Chinese restaurants and topped with evaporated milk, which pairs perfectly with the sweet, creamy mango pudding.
This is one of my favorite mango desserts as it's creamy, sweet, and practically melts in your mouth!
Why This Recipe Works
- We blend the mango into a purée, then pass it through a fine sieve for an extra smooth, silky pudding texture.
- I tested various mango varieties and recommend Ataulfo (Honey/Champagne) or Nam Dok Mai mangoes, as they are naturally sweet and low in fiber.
- Many mango pudding recipes turn out too firm or rubbery. Gently dissolving the gelatin over low to medium heat helps maintain a soft, delicate texture.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Mangoes: It's very important to use fresh, ripe, tender mangoes without any green on the skin - unripe mangoes can cause a sour tasting pudding. I recommend using Ataulfo or Nom Dok Mai as these contain less fiber.
- Whole Fat Coconut Milk (17-18 %): To add that creamy coconut flavor. Avoid using coconut cream or light coconut milk. Substitution: Heavy cream or whipping cream.
- Cold Water: Avoid using room temperature or boiling water to bloom the gelatin or it can cause a hard pudding.
- White Granulated Sugar: To balance out the flavors.
- Gelatin Powder: To thicken the pudding.
- Evaporated Milk: For serving. Substitution: Table cream.
Instructions
Below are step-by-step instructions on how to make mango pudding:
- Prepare mango purée: Peel, pit, and slice mangoes 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.
- 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.
- Combine base mixture: Add the sugar, coconut milk, and mango purée to the gelatin mixture. Stir until smooth and fully combined.
- 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.
- 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.
- Chill until set and serve: Refrigerate for 6 hours, or until fully set. Serve chilled with evaporated milk.
Expert Tips
- Use fresh fully ripe mangoes that are vibrant in color, smell sweet, and are tender to the touch.
- Store the mangoes at room temperature so they're easy to peel and dice.
- Use a high power blender or food processor to purée the mangoes until smooth and run the mango purée through a fine sieve.
- Do not boil the mango gelatin mixture or this can create hard rubbery-tasting pudding. You only want to melt the gelatin.
Variation
- Dairy-free version: Swap the evaporated milk with light coconut milk or evaporated coconut milk.
Pairing Suggestions
Mango pudding pairs well with:
- Fresh fruits: Berries, peaches, lychee, rambutan, or pineapple.
- Beverages: Boba tea, juice, tea, strawberry milk, watermelon milk, or grass jelly milk.
- Desserts: Pandan Coconut Jelly, Fruit Jelly Cake, Lychee Jelly, shaved ice, ice cream, popsicles or frozen yogurt.
Storage
- Leftover mango pudding can last up to 4 days when stored in an airtight container in the fridge and enjoyed chilled.
- Freezer-friendly? Mango pudding is not ideal for freezing as it will change the texture of the pudding.
FAQ
Mango pudding can be made up to 2 days in advance and stored in an airtight container in the fridge.
I recommend using fresh mangoes, as they are easier to blend into a smooth purée and are often naturally sweeter. However, frozen mangoes will also work if that is what you have on hand, though the final result may be slightly less sweet.
Hard or rubbery mango pudding is usually caused by one or more of the following: gelatin not being fully dissolved in cold water, using too little liquid, omitting coconut milk, over-chilling in an excessively cold fridge, or using unripe mangoes that are not soft and ripe enough.
📖 Recipe
Easy & Simple Mango Pudding
Ingredients
- 12 oz mangos fresh, ripe, and tender to touch
- 0.54 cups coconut milk full-fat kind
- 2 tablespoon water cold
- 1.5 tablespoon white granulated sugar
- 1.5 tablespoon gelatin powder
- 4 tablespoon evaporated milk for serving
Instructions
- Peel, pit, and slice mangoes 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.
- 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.
- Add the sugar, coconut milk, and mango purée to the gelatin mixture. Stir until smooth and fully combined.
- 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.
- 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.
- Refrigerate for 6 hours, or until fully set. Serve chilled with evaporated milk.
Sandra Donovan
Can I use the gelatine in the single envelopes
christieathome
Yes, those will work.
Gail O
Very easy to make. I doubled the ingredients to get 5 servings into my fancy footed glasses. It was a little bland, so I’m serving with toasted coconut flakes on side. No evaporated coconut milk in our city …so I used half coconut milk and half coconut cream to a good affect. Bringing to an Asian themed dinner - this will be a nice light finish for us!
christieathome
Thanks for making my recipe Gail! Glad you enjoyed it for the most part. The evaporated milk is definitely a must for this recipe and gives it a richer taste hence why it tasted a bit bland with just the coconut milk and cream. Feel free to use normal evaporated milk in the future.
Henna
Can't wait to try this recipe! Can I use Vege-gel instead of agar powder?
christieathome
Thank you Henna! Sorry I haven't tried using Vege-gel before so I can't confirm for you. I apologize I can't be of more help!
Christie
Kayla
Can you use sweetened condensed milk in this recipe?
christieathome
No I wouldn't recommend it as it has a different texture than canned coconut milk unfortunately.
mehrun
i! i haven't seen coconut evaporated milk, only evaporated milk. will it taste the same
christieathome
Yes, it'll taste pretty much the same without the coconut flavour which isn't a typical ingredient traditionally but was included to make this recipe dairy-free.
Michelle | Sift & Simmer
These mango puddings are absolutely beautiful! I always remember seeing them at Chinese restaurants for dessert, but these are so much better!
christieathome
Thanks Michelle! Yesss they're always in the shape of a fish haha!
Kim Lange
Wow! This is so amazing! So beautiful and tasty I'm sure!
christieathome
Thanks so much Kim!!
Tasia ~ two sugar bugs
This dessert is so gorgeous Christie! I love that it only has four ingredients and mango is a favorite of everyone in my family. We will definitely be giving it a try!
Katerina
I love mango in anything and, by a happy coincidence, I have finally just bought some agar agar powder. I am making this as soon as it arrives - this is my idea of mango heaven!
Sherri
All of your desserts are truly amazing, but this is especially calling my name. Mango is one of my absolute favorites in desserts and I am just totally swooning over this gorgeous creation! 🙂
Rebecca Dillon
This sounds delicious! I love that's it's sugar free, too. Absolutely stunning dessert! <3
Rosemary
Christie this is the most beautiful photograph ever!! And it is amazing how sweet natural fruit can be! Coconut milk is one of my favorite dessert ingredients hehe
Albertina Geller
This recipe was easy and great! Our pudding was a bit small but it tasted delicious!
Alex
If this is your favourite dessert, then this is going to the top of my list to try, for sure. I am amazed at how simple it is - SO pretty! 🙂
Never Ending Journeys
Mmmm, I love the sound of mango pudding! Looks so delicious, and thanks for sharing this!
Heidi | The Frugal Girls
Wow... it's gorgeous, looks delicious, and I just love how it only takes 4 ingredients! Easy-peasy! 🙂
Lynn
Do you use sweetened or unsweetened coconut milk? Help!
christieathome
Unsweetened is the way to go for this recipe.