Delicious mango pudding is more than a treat. It’s a sweet escape to tropical memories and slow summer afternoons. Popular across Asia and now loved worldwide, this silky dessert often appears on the tables of family dinners, potlucks, and festive gatherings. Whether served after a spicy meal or as a cooling snack on a warm day, mango pudding always delivers a refreshing finish.
Let’s take a moment to appreciate its simplicity: ripe mangoes, creamy milk, and just the right amount of sweetness. The result? A luxurious pudding with a velvety texture and bold fruity flavor that’s impossible to resist.
Why You’ll Love This Recipe:
- No baking needed – Just chill and enjoy.
- Bursting with tropical mango flavor in every bite.
- Quick and easy – Comes together in under 20 minutes.
- Perfect for summer or when you need a bright, fresh dessert.
- Make-ahead friendly – Ideal for entertaining.
ngredients
2 ripe mangoes, peeled and cubed (plus extra for garnish)
1/2 cup whole milk
1/2 cup condensed milk
1/4 cup granulated sugar
1/2 tablespoon unflavored gelatin powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Fresh mint leaves, for garnish (optional)
Instructions
Step 1: Bloom the gelatin
Start by dissolving the gelatin powder in hot water. Stir until fully dissolved and set aside. This is the magic that gives your mango pudding its signature wobbly-smooth texture.
Step 2: Blend the mango mixture
In a blender, combine the cubed mangoes, milk, condensed milk, sugar, and vanilla extract. Blend until silky smooth. If you like an ultra-smooth pudding, feel free to strain the mixture through a fine sieve afterward.
Step 3: Mix in the gelatin
Add the dissolved gelatin to the mango mixture and blend for another 10 seconds to fully incorporate. Make sure the gelatin is still warm (not hot), so it doesn’t clump.
Step 4: Pour and chill
Pour the mango pudding into small ramekins, glasses, or bowls. Refrigerate for at least 4 hours or until fully set. Overnight works beautifully if you’re prepping ahead.
Step 5: Garnish and serve
Top with extra mango cubes and a sprig of mint just before serving. The bright color contrast and fresh scent make this dessert truly stunning.
- 2 ripe mangoes, peeled and cubed (plus extra for garnish)
- 1/2 cup whole milk
- 1/2 cup condensed milk
- 1/4 cup granulated sugar
- 1/2 tablespoon unflavored gelatin powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Fresh mint leaves, for garnish (optional)
How to Make Delicious Mango Pudding
Step-by-Step Instructions:
Step 1: Bloom the gelatin
Start by dissolving the gelatin powder in hot water. Stir until fully dissolved and set aside. This is the magic that gives your mango pudding its signature wobbly-smooth texture.
Step 2: Blend the mango mixture
In a blender, combine the cubed mangoes, milk, condensed milk, sugar, and vanilla extract. Blend until silky smooth. If you like an ultra-smooth pudding, feel free to strain the mixture through a fine sieve afterward.
Step 3: Mix in the gelatin
Add the dissolved gelatin to the mango mixture and blend for another 10 seconds to fully incorporate. Make sure the gelatin is still warm (not hot), so it doesn’t clump.
Step 4: Pour and chill
Pour the mango pudding into small ramekins, glasses, or bowls. Refrigerate for at least 4 hours or until fully set. Overnight works beautifully if you’re prepping ahead.
Step 5: Garnish and serve
Top with extra mango cubes and a sprig of mint just before serving. The bright color contrast and fresh scent make this dessert truly stunning.
Helpful Tips:
- Choose ripe, sweet mangoes like Ataulfo, Alphonso, or Kent for best flavor.
- If you prefer a dairy-free version, swap whole milk and condensed milk for coconut milk and a touch of maple syrup.
- For a firmer texture, increase the gelatin to 3/4 tablespoon.
- Add a pinch of cardamom for a subtly spiced twist.
- For a layered dessert, pour the mango mixture halfway, chill, and top with a layer of coconut cream.
Details:
- Prep Time: 15 minutes
- Cook Time: 5 minutes (just to dissolve gelatin)
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: No-bake
- Cuisine: Asian-inspired
- Diet: Vegetarian (can be made dairy-free)
Notes:
- You can double the batch easily for parties.
- Store in small jars for a grab-and-go treat.
- For kids, serve in fun silicone molds or shape-cutters.
Nutritional Information (Per Serving):
- Calories: ~200
- Protein: 4g
- Fat: 5g
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 28g
Values are approximate and may vary depending on ingredients used.
Frequently Asked Questions:
Can I use canned mango pulp instead of fresh mangoes?
Yes, about 1 cup of mango pulp can replace fresh mangoes. Just adjust sweetness as pulp can be pre-sweetened.
How long does mango pudding last in the fridge?
Up to 3–4 days when stored in an airtight container.
Can I freeze mango pudding?
It’s not recommended. Freezing changes the texture, making it icy rather than smooth and creamy.
Is this pudding suitable for vegans?
To make it vegan, use agar-agar instead of gelatin and replace dairy with coconut or almond milk.
Storage Instructions
Refrigerate mango pudding in covered jars or ramekins. Avoid stacking if garnished. Best served within 3 days for peak freshness.
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