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    Home » Recipes » Dessert

    Mango Pudding

    Modified: Apr 13, 2024 · Published: Nov 24, 2023 by Christie Lai · This post may contain affiliate links · 39 Comments

    Jump to Recipe Video

    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, dairy-free and vegan-adaptable.

    Mango Pudding
    Jump to:
    • What is Mango Pudding
    • Ingredients & Substitutions
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    What is Mango Pudding

    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!

    up close shot of mango pudding

    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 & Substitutions

    Please scroll down to below recipe card for exact measurements. 

    ingredients to make this recipe

    Note: Most grocery stores will carry these ingredients. 

    • Fully Ripened Fresh Mangoes: Choose 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.
      • Mango season is between May to September for in-season mangoes.
    • Full-Fat Coconut milk: or sub with heavy cream (39%)
    • Cold water
    • White granulated sugar: The extra sugar helps to round out the flavors. Feel free to omit for dietary needs.
    • Gelatin powder: to thicken the pudding mixture. Or substitute with agar agar powder for a vegan version.
    • Evaporated Milk for serving: this is recommended to serve with the pudding. Or substitute with canned evaporated coconut milk for a vegan version.
    a picture of gelatine powder

    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

    • Choose fully ripened mangos that are vibrant in color, smell sweet and are tender to touch.
    • 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:

    Blend Mangoes and Make Gelatin Mixture

    puree mangoes in a blender

    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 smoothness, run the mango puree through a fine sieve. 

    combine water and 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. 

    Make and Heat Mango Mixture

    mix in mangoes, sugar and coconut milk

    To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Give it a 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. Do not bring pudding mixture to a simmer/boil or have it bubbling. (If you're using agar agar powder, bring it to a boil to activate the powder and remove off heat immediately).

    Refrigerate Mixture in Bowls or Molds

    transfer mango mixture to molds or small bowls

    Pour mixture into four greased serving bowls, 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 6 hours or overnight and serve chilled

    Refrigerate for at least 6 hours or overnight until it sets.  Optional: cover with plastic wrap if needed. Enjoy 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 is best enjoyed on its own with evaporated milk to balance out the sweet flavors with the creamy milk. But you can 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

    Can I make mango pudding in advance?

    Yes, this 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.

    Can I use frozen mangoes?

    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.

    How can I make this vegan?

    Substitute the gelatine powder with 1.5 teaspoon agar agar powder. You can find agar-agar powder at select grocers or online on Amazon.

    How can I make this dairy-free?

    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.

    Other recipes you may like

    • Taho
    • Mango Coconut Jelly
    • Mango Coconut Sago Drink
    • Hong Kong Style Mango Pancakes
    • Coconut Mango Pitaya Dessert

    📖 Recipe

    featured image of mango pudding

    Easy Simple Mango Pudding

    Christie Lai
    A delicious creamy pudding made of sweet mangoes and coconut milk - made of only 6 simple ingredients. This easy Chinese mango pudding recipe beats Chinese dim sum and will be a hit with everyone! My recipe is gluten-free, dairy-free and vegan-adaptable.
    4.95 from 18 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Chilling time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Chinese
    Servings 4 servings
    Calories per serving 159 kcal

    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 or 1.5 teaspoon agar agar powder for a vegan version

    Serve with:

    • 4 tablespoon Evaporated milk or sub with coconut milk for a vegan version

    Instructions
     

    • 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.
      (If you're using agar agar powder, bring it to a boil to activate the agar agar and remove off heat immediately).
    • 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!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Blender
    • Measuring Set
    • Cutting Board
    • Santoku Knife
    • Mixing bowl
    • Whisk
    • Silicone Spatula 3-Piece Set
    • Kitchen Scale
    Nutrition
    Calories: 159kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 26mg | Potassium: 257mg | Fiber: 1g | Sugar: 18g | Vitamin A: 956IU | Vitamin C: 32mg | Calcium: 56mg | Iron: 1mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Christine S Panich

      January 27, 2025 at 10:56 am

      5 stars
      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

      Reply
      • Christie Lai

        February 03, 2025 at 3:47 pm

        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.

        Reply
    2. Shira

      September 30, 2024 at 11:19 am

      I have sweetened condensed coconut cream, coconut cream or coconut milk. I want to double the recipe, what should I use?

      Reply
      • Christie Lai

        October 01, 2024 at 12:47 pm

        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!

        Reply
    3. Jd

      May 23, 2024 at 5:39 am

      5 stars
      I'll be making your mango pudding recipe, I hope it turns out good

      Reply
    4. Kristina

      May 09, 2024 at 7:44 pm

      Hi! Can you use other fruits instead of mango?

      Reply
      • Christie Lai

        May 09, 2024 at 8:10 pm

        Hi Kristina! Ripened strawberries could work as a substitute but I recommend adding more white sugar to taste if needed. Hope this helps!

        Reply
    5. Emma

      January 16, 2024 at 3:40 pm

      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!!

      Reply
      • Christie Lai

        January 16, 2024 at 4:13 pm

        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!

        Reply
        • Emma

          January 18, 2024 at 10:24 am

          Thank you so much, Christie!!

    6. Anne

      December 06, 2023 at 11:16 am

      Can I use frozen mangos for this recipe? Then follow all other directions.

      Reply
      • christieathome

        December 06, 2023 at 12:32 pm

        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.

        Reply
    7. Judah Stubbs

      October 16, 2023 at 3:44 am

      5 stars
      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

      Reply
      • christieathome

        October 16, 2023 at 1:02 pm

        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.

        Reply
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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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