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easy homemade mango pudding

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!
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Course: Breakfast, Dessert, Snack
Cuisine: Asian
Keyword: evaporated milk, mango, mango pudding, pudding, yellow mango
Prep Time: 20 minutes
Resting Time: 4 hours
Servings: 4 servings
Calories: 182kcal

Equipment

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.