A smooth, creamy pudding packed with sweet mango and coconut flavor! This easy Chinese mango pudding recipe uses just 6 simple ingredients. It's a refreshing dessert that is family-friendly, great for the summer, or for small parties.
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Chinese mango pudding is a popular, chilled Asian dessert made with puréed mango, coconut milk, water, sugar, and gelatin powder. This silky Cantonese dessert originated in Hong Kong, influenced by British cuisine, and is also enjoyed in China and Singapore.
It is commonly served as a dim sum dessert in Chinese restaurants and topped with evaporated milk, which pairs perfectly with the sweet, creamy mango pudding.
This is one of my favorite mango desserts as it's creamy, sweet, and practically melts in your mouth!
Why This Recipe Works
- We blend the mango into a purée, then pass it through a fine sieve for an extra smooth, silky pudding texture.
- I tested various mango varieties and recommend Ataulfo (Honey/Champagne) or Nam Dok Mai mangoes, as they are naturally sweet and low in fiber.
- Many mango pudding recipes turn out too firm or rubbery. Gently dissolving the gelatin over low to medium heat helps maintain a soft, delicate texture.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Mangoes: It's very important to use fresh, ripe, tender mangoes without any green on the skin - unripe mangoes can cause a sour tasting pudding. I recommend using Ataulfo or Nom Dok Mai as these contain less fiber.
- Whole Fat Coconut Milk (17-18 %): To add that creamy coconut flavor. Avoid using coconut cream or light coconut milk. Substitution: Heavy cream or whipping cream.
- Cold Water: Avoid using room temperature or boiling water to bloom the gelatin or it can cause a hard pudding.
- White Granulated Sugar: To balance out the flavors.
- Gelatin Powder: To thicken the pudding.
- Evaporated Milk: For serving. Substitution: Table cream.
Instructions
Below are step-by-step instructions on how to make mango pudding:
- Prepare mango purée: Peel, pit, and slice mangoes into small pieces. Transfer to a blender or food processor and blend into a very smooth purée, at least 1 minute, until no fibrous texture remains. For an extra-smooth result, strain the purée through a fine sieve.
- Bloom the gelatin: In a large bowl, combine cold water and gelatin. Stir for 30-45 seconds until it thickens. The mixture will become gel-like and may have a slight smell; this is normal and will disappear once combined with the other ingredients.
- Combine base mixture: Add the sugar, coconut milk, and mango purée to the gelatin mixture. Stir until smooth and fully combined.
- Heat and dissolve gelatin: Transfer the mixture to a small pot. Warm over low-medium heat, whisking continuously until the gelatin is fully dissolved, about 3-4 minutes. Do not allow the mixture to simmer or boil; it should remain smooth and creamy.
- Pour and set molds: Pour the mixture into four greased serving bowls or silicone molds. Tap lightly to release air bubbles and smooth the surface with a spatula. Cover with plastic wrap if desired.
- Chill until set and serve: Refrigerate for 6 hours, or until fully set. Serve chilled with evaporated milk.
Expert Tips
- Use fresh fully ripe mangoes that are vibrant in color, smell sweet, and are tender to the touch.
- Store the mangoes at room temperature so they're easy to peel and dice.
- Use a high power blender or food processor to purée the mangoes until smooth and run the mango purée through a fine sieve.
- Do not boil the mango gelatin mixture or this can create hard rubbery-tasting pudding. You only want to melt the gelatin.
Variation
- Dairy-free version: Swap the evaporated milk with light coconut milk or evaporated coconut milk.
Pairing Suggestions
Mango pudding pairs well with:
- Fresh fruits: Berries, peaches, lychee, rambutan, or pineapple.
- Beverages: Boba tea, juice, tea, strawberry milk, watermelon milk, or grass jelly milk.
- Desserts: Pandan Coconut Jelly, Fruit Jelly Cake, Lychee Jelly, shaved ice, ice cream, popsicles or frozen yogurt.
Storage
- Leftover mango pudding can last up to 4 days when stored in an airtight container in the fridge and enjoyed chilled.
- Freezer-friendly? Mango pudding is not ideal for freezing as it will change the texture of the pudding.
FAQ
Mango pudding can be made up to 2 days in advance and stored in an airtight container in the fridge.
I recommend using fresh mangoes, as they are easier to blend into a smooth purée and are often naturally sweeter. However, frozen mangoes will also work if that is what you have on hand, though the final result may be slightly less sweet.
Hard or rubbery mango pudding is usually caused by one or more of the following: gelatin not being fully dissolved in cold water, using too little liquid, omitting coconut milk, over-chilling in an excessively cold fridge, or using unripe mangoes that are not soft and ripe enough.
📖 Recipe
Easy & Simple Mango Pudding
Ingredients
- 12 oz mangos fresh, ripe, and tender to touch
- 0.54 cups coconut milk full-fat kind
- 2 tablespoon water cold
- 1.5 tablespoon white granulated sugar
- 1.5 tablespoon gelatin powder
- 4 tablespoon evaporated milk for serving
Instructions
- Peel, pit, and slice mangoes into small pieces. Transfer to a blender or food processor and blend into a very smooth purée, at least 1 minute, until no fibrous texture remains. For an extra-smooth result, strain the purée through a fine sieve.
- In a large bowl, combine cold water and gelatin. Stir for 30-45 seconds until it thickens. The mixture will become gel-like and may have a slight smell; this is normal and will disappear once combined with the other ingredients.
- Add the sugar, coconut milk, and mango purée to the gelatin mixture. Stir until smooth and fully combined.
- Transfer the mixture to a small pot. Warm over low-medium heat, whisking continuously until the gelatin is fully dissolved, about 3-4 minutes. Do not allow the mixture to simmer or boil; it should remain smooth and creamy.
- Pour the mixture into four greased serving bowls or silicone molds. Tap lightly to release air bubbles and smooth the surface with a spatula. Cover with plastic wrap if desired.
- Refrigerate for 6 hours, or until fully set. Serve chilled with evaporated milk.
Lily
When you say 12oz of mangos, do you mean the weight of the whole mangos should be 12oz prior to slicing + processing, or the flesh of the mango that actually goes into the pudding should be 12oz?
Christie Lai
It would be the total weight of the whole mangos prior to slicing and processing.
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.