A delicious creamy pudding made of sweet mangoes and coconut milk - made of only 6 simple ingredients. This easy Chinese mango pudding recipe will be a hit with everyone! My recipe is gluten-free, and dairy-free adaptable with substitutes.
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Chinese mango pudding is a popular dessert made of puréed mango cubes, creamy coconut milk, water, sugar, and gelatin powder.
In Hong Kong, it's served at many Chinese restaurants for dim sum. It's the perfect dessert with a sweet mango flavor and it practically melts in your mouth!
If you love mango, this dessert is a must try! The prep process only takes 15 minutes and you can let it set overnight making it a great dessert to bring to a gathering!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Fully Ripe Mangoes: that smell sweet, vibrant in color and tender if you press down on it with your thumb. They should not be hard or evenly slightly green as this will result in a very sour mango pudding. Or substitute with canned mango pulp if you want to make it easier.
- Full-Fat Coconut milk: or substitute with heavy cream (36% M.F) or whipping cream (30-36%)
- Cold Water
- White Granulated Sugar: to round out the flavors. Feel free to omit for dietary needs.
- Gelatin Powder: to thicken the pudding mixture.
- Evaporated Milk (for serving): highly recommended for serving. Or substitute with canned evaporated coconut milk for a dairy-free version.
Equipment
- Blender or food processor
- Knife and cutting board
- Mixing bowls
- Fine sieve (optional)
- Small saucepan
- Spatula
- Whisk
- Measuring set & kitchen scale
- Dessert bowls or silicone mold
Expert Tips
- Use fresh fully ripe mangos that are vibrant in color, smell sweet and are tender to touch. Mango season is between May to September for in-season mangoes.
- Store the yellow mangoes at room temperature for this recipe so they're easy to peel and dice.
- Use a blender or food processor to purée the mangoes until smooth
- For an extra smooth pudding, run the mango purée through a fine sieve.
- Do not boil the mango gelatin mixture or this can create a less smooth pudding. You only want to melt the gelatin.
Instructions
Below are step-by-step instructions on how to make mango pudding:
- Peel, pit and slice fully ripened mangoes into small pieces. Transfer mango pieces to a blender or food processor. Blend into a very smooth purée, at least 1 minute. This needs to be very smooth in order to break up the mango fibers. Tip: For extra smooth pudding, run the mango puree through a fine sieve.
- In a large bowl, add cold water and gelatin. Mix for 30-45 seconds to thicken. Don't panic if the gelatin thickens into a gel like substance, this is normal. It will also have a slight smell, but this will disappear once combined with other ingredients.
- To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Give it a stir until smooth and well combined.
- Transfer mango mixture to a small pot. On medium-low heat, whisk until gelatin has melted and fully dissolved, about 3-4 minutes. The mixture should be completely smooth with a creamy texture. Do not bring pudding mixture to a simmer/boil or have it bubbling.
- Pour mixture into four greased serving bowls or silicone molds. If needed, poke out any air bubbles on the surface and smooth out the top with a spatula. Optional: cover with plastic wrap.
- Refrigerate for at least 6 hours or overnight until it sets. Serve chilled with evaporated milk!
Storage
- Leftover mango pudding will last up to 4 days stored in an airtight container in the fridge and is enjoyed chilled.
- Freezer-friendly? Mango pudding can be frozen in plastic wrap and then stored in an airtight container and will last up to 1 month. Defrost in the fridge or at room temperature and once it's jiggly, it's ready to enjoy!
Pairing Suggestions
Mango pudding serves best on its own with evaporated milk, but you can also serve this dessert with:
- whipped cream
- fresh fruit
- served over shaved ice with condensed milk
- diced and mixed into a chilled coconut beverage with ice and more!
FAQ
Mango pudding can easily be made 1-2 days before and stored in an airtight container in the fridge until you're ready to serve it chilled.
I highly recommend using fresh mangoes as they're easier to blend into a smooth purée and most of the time, they're sweeter. But if you only have access to frozen mangoes, then it'll work but it just may not be as sweet.
If you're dairy-free substitute the evaporated milk with canned evaporated coconut milk. You can usually find this item online or at health food stores.
📖 Recipe
Easy Simple Mango Pudding
Ingredients
- 12 oz mangos fully ripened and tender. Avoid mangoes that are not or it will result in a sour pudding.
- 0.54 cups coconut milk full-fat kind or sub with evaporated milk, heavy cream or evaporated coconut milk
- 2 tablespoon water cold
- 1.5 tablespoon white granulated sugar
- 1.5 tablespoon gelatin powder
Serve with:
- 4 tablespoon Evaporated milk or coconut milk for a dairy-free version
Instructions
- Peel, pit and slice fully ripened mangoes into small pieces. Transfer mango pieces to a blender or food processor. Blend into a very smooth purée, at least 1 minute. This needs to be very smooth in order to break up the mango fibers. Tip: For extra smooth pudding, run the mango puree through a fine sieve.
- In a large bowl, add cold water and gelatin. Mix for 30-45 seconds to thicken. (Don't panic if the gelatin thickens into a gel like substance, this is normal. It will also have a slight smell, but this will disappear once combined with other ingredients).
- To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Give it a stir until smooth and well combined.
- Transfer mango mixture to a small pot. On medium-low heat, whisk until gelatin has melted and fully dissolved, about 3-4 minutes. The mixture should be completely smooth with a creamy texture. Do not bring pudding mixture to a simmer/boil or have it bubbling!
- Pour mixture into four greased serving bowls or silicone molds. If needed, poke out any air bubbles on the surface and smooth out the top with a spatula. Optional: cover with plastic wrap.
- Refrigerate for at least 6 hours or overnight until it sets. Serve chilled with evaporated milk.
Dorothy
Very simple & delicious. I made it for friends that were celebrating Singapore Independence day. It was a big hit!
Christie Lai
So very glad to read this, Dorothy! Happy it was a hit for your Singapore Independence Day celebration with friends 🙂 Thank you so much for making it and for leaving a positive review here!
susan
Hi I am looking forword to making this however i have a question, Can i use tin mango for this pudding? as i already have a couple of tins i the cupboard..
Thank you
Christie Lai
Hi Susan, I recommend using fresh ripe mangoes for best taste and texture. The canned mangoes may be too soft as they're soaked in a sweet liquid so they lose their texture. Hope this helps!
Susan
I added a little fresh lime juice and lime zest - and grated lime zest over the finished surface and decorated wtih fresh mint leaves.
Christie Lai
Awesome additions! Happy you enjoyed it and thanks for the 5-star review!
Christine S Panich
I would love to make this desert for my upcoming gathering of friends, 6 people. Can you convert the measurements for me in teaspoons, tablespoons, cups etc? Thank you
Christie Lai
Hi there, if you click the button called "US customary" in the recipe card, it'll convert to tablespoons or cups for you. You can also multiply the portion with the multiplier tool in the recipe card too.
Shira
I have sweetened condensed coconut cream, coconut cream or coconut milk. I want to double the recipe, what should I use?
Christie Lai
Hi Shira, the recipe card indicates to use full fat or thick coconut milk, which usually comes in a can. This would be best if you want to double the recipe. Hope this helps!
Jd
I'll be making your mango pudding recipe, I hope it turns out good
Kristina
Hi! Can you use other fruits instead of mango?
Christie Lai
Hi Kristina! Ripened strawberries could work as a substitute but I recommend adding more white sugar to taste if needed. Hope this helps!
Emma
This looks wonderful and I can’t wait to try it! I was wondering if nonstick muffins pans might work instead of silicone molds?
Thank you!!
Christie Lai
Hi Emma, thanks so much for the kind comment! I wouldn't recommend using a muffin pan because it'll be difficult to remove the pudding from the tin tray since it's not easy to pop out. As an alternative, feel free to just pour the mango pudding liquid into small dessert bowls and serve as is without the need to pop them out. Hope this helps!
Emma
Thank you so much, Christie!!
Anne
Can I use frozen mangos for this recipe? Then follow all other directions.
christieathome
Hi there, yes you can do that but please bring the mangos to room temperature before blending into a puree and mixing with the gelatine powder.
Judah Stubbs
I cannot wait to try this recipe. I am GF so hard to find recipes. I am making an Asian themed 3-course meal so this will be a great dessert, after wontons and san choy bow
christieathome
Happy that I can share this recipe with you, Judah! I really hope you enjoy it in your course meal. I can understand how hard it is to find gluten-free recipes that are Asian as I have some food intolerances as well. Thanks for sharing this with me and hopefully I can share more gluten-free recipes like this.