Easy Mango Pudding (6 Ingredients)

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When you need a tropical dessert, this 6-ingredient easy mango pudding recipe hits the spot. Sweet mango and creamy coconut milk make it fresh and fruity. It's silky, smooth, and perfect for a make-ahead summer treat.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Pairing Suggestions
Storage
FAQ
More Like This
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Growing up, Chinese mango pudding (芒果布丁) was my all-time favorite dim sum dessert. Chinese restaurants would shape it in classic goldfish molds to symbolize luck and wealth, and I always looked forward to seeing that jiggly fish served at our table.

After testing this recipe, I found that the right gelatin-to-liquid ratio keeps the pudding soft and jiggly instead of rubbery. A final splash of evaporated milk gives it that traditional restaurant-style finish, so don't skip it.

Why It Works

Using Low-Fiber Mangos: Ataulfo, Alphonso, or Nam Dok Mai mangos have fewer fibers for a naturally smoother purée.
High-Power Blender: A powerful blender breaks down stubborn mango fibers for a silky pudding.
Gentle Gelatin Heat: Low, gentle heat dissolves the gelatin evenly for a smooth, consistent set.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Mangos: Choose fresh, ripe mangos that smell sweet and give slightly when pressed. I recommend low-fiber Ataulfo, Alphonso, or Nam Dok Mai mangos.
Full-Fat Coconut Milk (17-18% fat): Avoid light coconut milk, which is too thin, and coconut cream, which is too thick. (Sub: Heavy cream or whipping cream for less coconut flavor)
Cold Water: Use cold water to bloom the gelatin properly. Avoid warm or hot water, which can cause the gelatin to clump instead of hydrating evenly.
White Granulated Sugar: Avoid using brown or raw sugar, which can darken the pudding and add a molasses-like flavor.
Gelatin Powder: Agar-agar isn't a 1:1 substitute, so follow the vegan variation instead.
Evaporated Milk: Pour over the pudding just before serving for the traditional finish. (Sub: Table cream or half-and-half for a milder flavor)

Expert Tips

Remove the mango flesh: Slice the wide sides of the mango as close to the pit as possible, then scoop between the skin and flesh with a large spoon.
Strain for extra smoothness: Pass the mango purée through a fine sieve to remove stubborn fibers.
Grease molds very lightly: If using molds, too much oil can leave a greasy coating.
Pop stubborn air bubbles: Use a toothpick to remove surface bubbles before chilling.
Unmold after fully chilled: If using molds, loosen the edges gently before turning onto a plate.

Instructions

Below are step-by-step instructions on how to make mango pudding:

Ripe mangoes being peeled, pitted, and blended into a very smooth purée, then strained through a fine sieve for an ultra-silky texture.

Blend the mango purée: Peel, pit, and cut the mangos into small pieces. Blend on high for at least 1 minute until very smooth with no fibrous texture, scraping down the sides as needed.

Gelatin being mixed with cold water in a bowl until thickened into a gel-like consistency.

Bloom the gelatin: In a large bowl, combine the cold water and gelatin and stir for 30-45 seconds until thick and gel-like. A slight smell is normal and will disappear once combined with the other ingredients.

Sugar, coconut milk, and mango purée being stirred into the bloomed gelatin until smooth and fully combined.

Combine the mixture: Add the sugar, coconut milk, and mango purée to the gelatin mixture. Whisk until smooth and fully combined.

Mixture being gently heated in a pot over low heat while whisking until the gelatin fully dissolves without boiling.

Dissolve the gelatin: Transfer the mixture to a small pot and warm over low-medium heat for 3-4 minutes, stirring continuously until the gelatin fully dissolves. Do not simmer or boil.

Mango mixture being poured into greased bowls or silicone molds, with air bubbles tapped out and surface smoothed.

Fill the molds: Pour into 4 small dessert bowls or greased silicone molds set on a baking sheet. Tap lightly to release air bubbles, smooth the surface with a spatula, and cover with plastic wrap. If using dessert bowls, make sure the plastic wrap doesn't touch the pudding.

Set mango pudding being chilled in the refrigerator until firm and served cold with evaporated milk.

Chill until set: Refrigerate for 6 hours or until fully set. If using molds, gently release the pudding and transfer to a serving plate. Serve chilled with evaporated milk.

Variations

Dairy-Free: Replace the evaporated milk topping with evaporated coconut milk or light canned coconut milk.
Vegan: Replace 1.5 tablespoons gelatin powder with 1.5 teaspoons agar-agar powder. Boil for 1 minute to activate; the pudding will set firmer and less jiggly.

Pairing Suggestions

Serve this refreshing mango coconut pudding with:

Tropical Fruits: Lychee, rambutan, or pineapple adds a fresh, juicy contrast to the creamy pudding.
Asian Jellies: Pandan coconut jelly or lychee jelly works well for a dim sum-style dessert spread.
Chilled Tea: Jasmine or oolong tea cuts through the creamy coconut and sweet mango flavors.

Storage

Refrigerator: Store mango pudding in an airtight container for up to 4 days. If using dessert bowls, cover each tightly with plastic wrap. Keep the evaporated milk separate and add it just before serving.
Freezer: Freezing is not recommended because the pudding can become watery and lose its smooth texture after thawing.

FAQ

Can I use frozen mango for this recipe?

Yes. Thaw the mango completely and drain any excess liquid before blending so it doesn't water down the pudding.

Why did my mango pudding fail to set?

The gelatin may not have fully dissolved, too little was used, or the pudding may need more chilling time. Refrigerate for at least 6 hours before checking the set.

Why is my mango pudding fibrous?

Some mango varieties are naturally more fibrous. Use Ataulfo, Alphonso, or Nam Dok Mai mangos and strain the purée if needed for a smoother texture.

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