Mango Pudding. A delicious creamy pudding made of sweet mangoes, coconut milk and a few other simple ingredients. One of my favorite Chinese desserts ever!
What is Mango Pudding?
Mango pudding is a popular dessert served at many Chinese restaurants, usually for dim sum. It's made of pureed mango cubes, creamy coconut milk, water, sugar, and gelatin powder. Whenever I see this Chinese mango pudding on dim sum carts, it is a must order as it's one of my favorite desserts in the entire world. Your local dim sum restaurant will usually serve this dessert with a side of evaporated milk. The creamy evaporated milk compliments the mango pudding so perfectly by adding a creaminess to the silky mango pudding. It's the perfect dessert with a luscious mango flavor. When served with evaporated milk and it practically melts in your mouth with its natural sweetness!
If you love all things mango or have extra mangoes lying around, this is definitely the recipe for you! A sweet dessert that brings me great memories having dim sum with my family and friends. This Chinese Mango pudding recipe is so simple to make at home! You could even substitute the fresh mangos with canned mango pulp to make things easier. The preparation process only takes 15 minutes of prep time, and you can let it set overnight. The end result is a luscious mango pudding that will impress anybody!
You’ll need the below ingredients for this easy mango pudding recipe. Please scroll down to below recipe card for exact measurements.
Note: Most grocery stores will carry these ingredients.
- Fresh mangoes that are fully ripened: Ripe mangos are incredibly important for this recipe. You also want to source medium-sized mangoes. They should smell sweet, have a vibrant color and should be 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. If it's mango season, you'll have no problem finding ripe mangoes! Also, it's best to store yellow mangoes at room temperature for this recipe so they're easy to peel and dice.
- Full-fat Coconut milk: or sub with evaporated milk or heavy cream
- Cold water
- White granulated sugar: The extra sugar helps to round out the flavors making this creamy mango pudding recipe just sweet enough. However, if you're looking to cut back on sugar, feel free to omit.
- Gelatin powder: or substitute with 2 teaspoon agar agar powder for a vegan mango pudding. This is our thickening agent to add to our water mixture. You can find agar-agar powder at select grocers or online on Amazon. Agar agar powder is a great way to make a simple dessert into a vegan option.
- Evaporated Milk for serving.
- Blender or your best food processor
- Sharp knife and cutting board.
- Mixing bowls
- Fine sieve (optional)
- Small saucepan
- Measuring set & kitchen scale
- Dessert bowls or silicone mold
How to Make Mango Pudding
Peel, pit and slice fully ripened mangoes with a sharp knife into small pieces. Transfer mango chunks to a blender or food processor. Blend into a very smooth puree, at least 1 minute. This needs to be very smooth in order to break up the mango fibers.
Tip: For extra smoothness, run the fresh mango puree through a fine sieve.
Combine Water & Gelatin
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 don’t worry this will disappear once combined with other ingredients.
Mix in Sugar, Coconut Milk & Mango Purée
To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Give it a quick stir until smooth and well combined.
Heat Mango Mixture
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. Note: Do not bring mango pudding mixture to a simmer/boil or have it bubbling. We only want to melt the bloomed gelatin.
Transfer to Serving Bowls or Molds
Once the mixture is smooth, pour into four greased individual serving bowls, small cups or a silicone mold. If needed, poke out any air bubbles seen on the surface and smooth out the top with a spatula. Optional: cover with plastic wrap.
Refrigerate to Set
Refrigerate for at least 6 hours or overnight until it sets. Optional: cover with plastic wrap if needed. Enjoy with evaporated milk!
This delicious mango pudding will last up to 4 days stored in an airtight container in the fridge and is enjoyed chilled.
What is mango pudding made of?
Mango pudding is a delicious Chinese fruit pudding made of puréed mangos, coconut milk, gelatin powder, white granulated sugar, and water. It's a delicious Chinese dessert served at many Chinese restaurants, especially for dim sum.
Any substitutes for gelatin?
Yes, agar agar powder is a great vegan option.
Can I substitute the coconut milk for anything else?
Yes, evaporated milk, heavy cream, or evaporated coconut milk will work.
Other recipes you may enjoy!
If you enjoyed this recipe, you may like these other dessert recipes:
- Mango Coconut Jelly
- Mango Coconut Sago Drink
- Hong Kong Style Mango Pancakes
- Coconut Mango Pitaya Dessert
- Brown Sugar Pandan Jelly Milk
- Chinese Tofu Pudding
- Boba Mint Chocolate Mousse
Easy Simple Mango Pudding
- 12 oz mangos Important: Must be fully ripened and very 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, or evaporated coconut milk or heavy cream
- 2 tablespoon cold water
- 1.5 tablespoon white granulated sugar
- 1.5 tablespoon gelatin or agar agar powder
- 4 tablespoon Evaporated milk or coconut milk
- Peel, pit and dice fully ripened mangoes. Transfer mango chunks to a blender or food processor. Blend into a very smooth puree, at least 1 minute. This needs to be very smooth in order to break up the mango fibers. Set aside.Tip: For extra smoothness, run the fresh mango puree through a fine sieve, discarding any fibers.
- 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 don’t worry this will disappear once combined with other ingredients.
- To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Whisk 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 4-5 minutes and warm. The mixture should be completely smooth with a creamy texture. Do not bring mango pudding mixture to a simmer/boil. We only want to melt the bloomed gelatin.
- Once the mixture is smooth, pour into four individual serving bowls or a greased silicone mold. If needed, poke out any air bubbles seen 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.
- Enjoy with evaporated milk or more coconut milk!
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