Sweet mango and creamy coconut milk come together in a silky, smooth pudding. This easy mango pudding recipe uses just 6 ingredients and is simple to make ahead. It sets soft and jiggly for a refreshing chilled dessert.
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Chinese mango pudding (芒果布丁) is a popular chilled dessert commonly served at dim sum restaurants during yum cha, the Cantonese tradition of enjoying dim sum with tea.
Growing up, it was my all-time favorite dessert. Some Chinese restaurants would shape it in classic goldfish molds to symbolize luck and wealth, and I always looked forward to seeing that jiggly fish arrive at our table with evaporated milk on the side. The pudding practically melts in your mouth!
After testing this recipe, I found that the right gelatin-to-liquid ratio keeps the pudding soft and jiggly instead of rubbery. No one wants rubbery pudding!
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 for a smoother pudding.
- Full-Fat Coconut Milk (17-18% fat): Use room-temperature canned coconut milk. Avoid light coconut milk, which is too thin, and coconut cream, which is too thick. Substitute with heavy cream for less coconut flavor.
- Cold Water: Use cold water to properly bloom the gelatin. Avoid warm or hot water, which can cause it to clump instead of hydrating evenly.
- White Granulated Sugar: Avoid brown or raw sugar, which can darken the pudding and add a molasses-like flavor.
- Gelatin Powder: Use unflavored gelatin powder for a soft, jiggly set.
- Evaporated Milk: Pour it over the chilled pudding just before serving for the traditional restaurant-style finish. Substitute with table cream or half-and-half for a milder flavor.
Expert Tips
- Blend the mango thoroughly. Use a high-powered blender if available and blend for at least 1 minute to break down stubborn fibers.
- Strain if needed. For extra smoothness, pass the purée through a fine sieve to remove remaining fibers.
- Don't simmer or boil the mixture. Warm it gently, stirring continuously, and remove it from the heat once the gelatin fully dissolves.
- Remove any air bubbles. Pop surface bubbles with a toothpick before chilling for a smooth finish.
- Grease molds very lightly. Too much oil can leave a greasy coating on the pudding. Skip this step if using dessert bowls.
Instructions
Below are step-by-step instructions on how to make mango pudding:
- Blend the mango purée: Peel, pit, and cut the mangos into small pieces. Transfer the mango pieces to a blender and blend on high for at least 1 minute until very smooth with no fibrous texture, scraping down the sides as needed. For an extra-smooth pudding, strain the purée through a fine sieve if needed. Set aside.
- Bloom the gelatin: In a large bowl, add the gelatin to the cold water and stir for 30-45 seconds until thick and gel-like. Let it sit for 1-2 minutes to bloom. A slight smell is normal and will disappear once combined with the other ingredients.
- Combine the mixture: Add the sugar, coconut milk, and mango purée to the gelatin mixture. Whisk until smooth and fully combined.
- Dissolve the gelatin: Transfer the mixture to a small pot and warm over medium-low heat for 3-4 minutes, stirring continuously until the gelatin fully dissolves and the mixture is smooth with no visible granules. Do not simmer or boil.
- Fill the bowls or molds: Pour the mixture into 4 small dessert bowls or lightly greased silicone molds set on a baking sheet. Tap lightly to release air bubbles and pop any remaining bubbles with a toothpick. Cover with plastic wrap, making sure it doesn't touch the pudding.
- Chill until set: Refrigerate for 6 hours or until fully set. If using molds, gently release the pudding and transfer it to a serving plate. Serve chilled with evaporated milk.
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.
Variations
- Dairy-Free: Replace the evaporated milk topping with evaporated coconut milk or light canned coconut milk. The pudding itself is already dairy-free.
- Vegan: Replace the gelatin with 1.5 teaspoons agar-agar powder and the evaporated milk with evaporated coconut milk. Add the agar-agar to the cold water without blooming, then add the sugar, coconut milk, and mango purée. Bring to a boil and cook for 1 minute to activate. The pudding will be firmer and less jiggly.
Pairing Suggestions
Serve this simple mango 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 adds a chewy texture for a dim sum-style dessert spread.
- Chilled Tea: Jasmine or oolong tea balances the sweet mango and creamy coconut flavors.
FAQ
Yes. Thaw the mango completely and drain any excess liquid before blending so it doesn't water down the pudding.
I don't recommend canned mango because it's often packed in juice or syrup, which can add extra liquid and sweetness and affect how the pudding sets. For best results, use fresh mango or thawed and well-drained frozen mango.
The gelatin may not have fully dissolved, the liquid-to-gelatin ratio may be off, or the pudding may not have chilled long enough. Measure the ingredients accurately, make sure the gelatin fully dissolves, and refrigerate for at least 6 hours.
Some mango varieties are naturally more fibrous. Use a low-fiber variety like Ataulfo, Alphonso, or Nam Dok Mai, blend thoroughly, and strain the purée if needed.
More Like This
Check out my other dessert recipes:
📖 Recipe
Easy Mango Pudding (6 Ingredients)
Ingredients
- 12 oz mangos fresh, ripe (weight includes skin and pit)
- 0.54 cups coconut milk full-fat, room temperature
- 2 tablespoon water cold
- 1.5 tablespoon white granulated sugar
- 1.5 tablespoon gelatin powder kind
- 4 tablespoon evaporated milk for serving
Instructions
- Peel, pit, and cut the mangos into small pieces. Transfer the mango pieces to a blender and blend on high for at least 1 minute until very smooth with no fibrous texture, scraping down the sides as needed. For an extra-smooth pudding, strain the purée through a fine sieve if needed. Set aside.
- In a large bowl, add the gelatin to the cold water and stir for 30-45 seconds until thick and gel-like. Let it sit for 1-2 minutes to bloom. A slight smell is normal and will disappear once combined with the other ingredients.
- Add the sugar, coconut milk, and mango purée to the gelatin mixture. Whisk until smooth and fully combined.
- Transfer the mixture to a small pot and warm over medium-low heat for 3-4 minutes, stirring continuously until the gelatin fully dissolves and the mixture is smooth with no visible granules. Do not simmer or boil.
- Pour the mixture into 4 small dessert bowls or lightly greased silicone molds set on a baking sheet. Tap lightly to release air bubbles and pop any remaining bubbles with a toothpick. Cover with plastic wrap, making sure it doesn't touch the pudding.
- Refrigerate for 6 hours or until fully set. If using molds, gently release the pudding and transfer it to a serving plate. 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.