This mango pudding recipe is so super simple, no stove required! You just need a food processor and a bowl. That’s it! It’s all natural, healthier because it’s homemade, and the easiest, creamy mango pudding dessert! Even the kids will want to eat it all.
Table of contents
What is Mango Pudding
Mango pudding is a popular dessert made from ripe mangoes, sugar, and set with gelatin, or agar agar for a vegan option.
It has a smooth, creamy texture and a sweet, tropical flavor that highlights the natural taste of deliciously ripe, golden yellow mangoes.
Serve this chilled and garnish with fresh mango, fruits, shredded coconut, or chantilly whipped cream for decadence.
Mango pudding is particularly enjoyed in many Asian cuisines and is loved for its refreshing taste and simplicity in preparation.
Ingredients
- 2 yellow mangoes – Manila mango, golden mangoes, Ataulfo mangoes
- 1 cup evaporated milk – you can also use coconut milk for a vegan option
- 3 tbsp sugar
- 3 tsp of gelatin
- 1 tbsp cold water – to bloom the gelatin
- fresh mango for topping
Equipment
- food processor
- measuring cup
- pudding cups
Instructions for Making Mango Pudding
- Prepare the Gelatin:
- In a measuring cup, mix 3 teaspoons of gelatin with 1 tablespoon of COLD water. Let it sit for a few minutes to bloom. It’s bloomed when the consistency is more like applesauce.
- Blend the Mangoes:
- Peel and chop the yellow mangoes into small pieces. Place the mango pieces into the food processor and blend until very smooth.
- Combine Ingredients:
- To the blended mango, add 1 cup of evaporated milk (or coconut milk for a vegan option) and 3-4 tablespoons of sugar. Blend again until the mixture is well combined and creamy.
- Dissolve the Gelatin:
- Microwave two tbsps of water so the water is very warm (but not too hot or boiling) and add it to the bloomed gelatin mixture for about 15-20 seconds until the gelatin is completely dissolved. Make sure it’s NOT boiling; we just want it to melt. If the water is too hot it will ruin the gelatin.
- Mix in Gelatin:
- Pour the dissolved gelatin into the mango mixture in the food processor. Blend just briefly to combine everything evenly.
- Pour into Cups:
- Divide the mango pudding mixture into pudding cups or bowls, filling them about three-quarters full.
- Chill:
- Place the cups in the refrigerator and let them chill for at least 4 hours, or until set.
- Serve:
- Once set, remove from the refrigerator. Garnish with fresh mango slices, other fruits, shredded coconut, or chantilly whipped cream for an extra special touch. Enjoy your delicious mango pudding!
Notes
- Mango Variety: Use sweet, ripe mangoes like Ataulfo, Honey, or Alphonso for the best flavor. Canned mango purée can also work if fresh mangoes are unavailable.
- Gelatin Prep: Be sure to bloom the gelatin in cold water first, then melt in warm water.
- Sweetness Adjustment: Adjust the sugar depending on the natural sweetness of your mangoes.
- Creaminess: Full-fat coconut milk or heavy cream will yield a richer pudding, but you can use almond milk or oat milk for a lighter, dairy-free option.
- Setting Agent: Gelatin is commonly used to set mango pudding. For a vegan version, replace it with agar-agar (adjust quantity as needed, as agar-agar sets more firmly).
Add-ins
- Chia Seeds: Stir in chia seeds before setting for added texture and a nutritional boost.
- Fruit Chunks: Add small chunks of fresh mango, kiwi, or berries for a burst of freshness.
- Spices: A dash of cardamom or a splash of vanilla extract enhances the flavor profile.
- Coconut: Shredded coconut or toasted coconut flakes can be mixed in or used as a topping.
Variations
- Layered Pudding: Alternate layers of mango pudding with coconut cream, condensed milk, or whipped cream in a glass for a visually appealing dessert and loaded flavors..
- Mango-Sago Pudding: Fold in cooked sago or tapioca pearls for a chewy texture.
- Mango Jelly: Make a firmer pudding by using extra setting agent, and cut it into cubes for a fun twist.
- Fusion Flavor: Add a swirl of passion fruit purée or lychee for a tropical blend.
- Toppings: Top with ai-yu jelly, grass jelly, longan, pandan jelly, coconut condensed milk, or granola for a variety of flavor bursts.
How to Serve
- Individual Portions: Serve in small ramekins, glass jars, or dessert bowls.
- Toppings:
- Fresh mango cubes
- Whipped cream or coconut cream
- Crushed pistachios, almonds, or cashews
- Mint leaves for garnish
- Chilled: Ensure the pudding is well chilled for at least 4 hours before serving.
- Accompaniments: Pair with crispy biscuits or light cookies for added texture.
- Dessert Platter: Include it as part of a tropical dessert spread with other fruits like pineapple and papaya and macadamia cookies.
Easy Mango Pudding
No stove required! You just need a food processor and a bowl. It's all natural, healthier because it's homemade, and the easiest, creamy mango pudding dessert!
Print
Pin
Rate
Servings: servings
Calories: 182kcal
Equipment
- 1 measuring cup
Ingredients
- 2 yellow mangoes – Manila mango golden mangoes, Ataulfo mangoes
- 1 cup evaporated milk – you can also use coconut milk for a vegan option
- 3 tbsp sugar
- 3 tsp of gelatin
- 1 tbsp cold water – to bloom the gelatin
- fresh mango for topping
Instructions
Prepare the Gelatin:
- In a measuring cup, mix 3 teaspoons of gelatin with 1 tablespoon of COLD water. Let it sit for a few minutes to bloom. It’s bloomed when the consistency is more like applesauce.3 tsp of gelatin, 1 tbsp cold water – to bloom the gelatin
Blend the Mangoes:
- Peel and chop the yellow mangoes into small pieces. Place the mango pieces into the food processor and blend until very smooth.2 yellow mangoes – Manila mango
Combine Ingredients:
- To the blended mango, add 1 cup of evaporated milk (or coconut milk for a vegan option) and 3-4 tablespoons of sugar. Blend again until the mixture is well combined and creamy.1 cup evaporated milk – you can also use coconut milk for a vegan option, 3 tbsp sugar
Dissolve the Gelatin:
- Microwave two tbsps of water so the water is very warm (but not too hot or boiling) and add it to the bloomed gelatin mixture for about 15-20 seconds until the gelatin is completely dissolved. Make sure it’s NOT boiling; we just want it to melt. If the water is too hot it will ruin the gelatin.
Mix in Gelatin:
- Pour the dissolved gelatin into the mango mixture in the food processor. Blend just briefly to combine everything evenly.
Pour into Cups:
- Divide the mango pudding mixture into pudding cups or bowls, filling them about three-quarters full.
Chill:
- Place the cups in the refrigerator and let them chill for at least 4 hours, or until set.
Serve:
- Once set, remove from the refrigerator. Garnish with fresh mango slices, other fruits, shredded coconut, or chantilly whipped cream for an extra special touch. Enjoy your delicious mango pudding!fresh mango for topping
Notes
- Mango Variety: Use sweet, ripe mangoes like Ataulfo, Honey, or Alphonso for the best flavor. Canned mango purée can also work if fresh mangoes are unavailable.
- Gelatin Prep: Be sure to bloom the gelatin in cold water first, then melt in warm water.
- Sweetness Adjustment: Adjust the sugar depending on the natural sweetness of your mangoes.
- Creaminess: Full-fat coconut milk or heavy cream will yield a richer pudding, but you can use almond milk or oat milk for a lighter, dairy-free option.
- Setting Agent: Gelatin is commonly used to set mango pudding. For a vegan version, replace it with agar-agar (adjust quantity as needed, as agar-agar sets more firmly).
Nutrition
Nutrition Facts
Easy Mango Pudding
Amount per Serving
Calories
182
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
2
g
Cholesterol
18
mg
6
%
Sodium
68
mg
3
%
Potassium
365
mg
10
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
5
g
10
%
Vitamin A
1270
IU
25
%
Vitamin C
39
mg
47
%
Calcium
176
mg
18
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
LEAVE A COMMENT