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!
It's the perfect dessert with a luscious mango flavor. 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.
What is Mango Pudding?
Mango pudding is a popular dessert served at many Chinese restaurants for dim sum. It's made of pureed mango cubes, creamy coconut milk, water, sugar, and gelatin powder. Whenever I see this dessert 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 it 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.
Easy Mango Pudding Recipe
This Chinese Mango pudding recipe is so simple to make at home! It only requires 5 ingredients to make the pudding alone. 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 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.
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. Give it a quick stir 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 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.
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 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.
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 Mango Pudding
- 340 grams or 2 medium mangos Important: Must be fully ripened and very tender. Avoid mangoes that are not or it will result in a sour pudding.
- 130 ml coconut milk full fat kind or sub with evaporated milk, or evaporated coconut milk or heavy cream
- 30 ml 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!
Heidi | The Frugal Girls
Wow... it's gorgeous, looks delicious, and I just love how it only takes 4 ingredients! Easy-peasy! 🙂
Never Ending Journeys
Mmmm, I love the sound of mango pudding! Looks so delicious, and thanks for sharing this!
If this is your favourite dessert, then this is going to the top of my list to try, for sure. I am amazed at how simple it is - SO pretty! 🙂
This recipe was easy and great! Our pudding was a bit small but it tasted delicious!
Christie this is the most beautiful photograph ever!! And it is amazing how sweet natural fruit can be! Coconut milk is one of my favorite dessert ingredients hehe
This sounds delicious! I love that's it's sugar free, too. Absolutely stunning dessert! <3
All of your desserts are truly amazing, but this is especially calling my name. Mango is one of my absolute favorites in desserts and I am just totally swooning over this gorgeous creation! 🙂
I love mango in anything and, by a happy coincidence, I have finally just bought some agar agar powder. I am making this as soon as it arrives - this is my idea of mango heaven!
Tasia ~ two sugar bugs
This dessert is so gorgeous Christie! I love that it only has four ingredients and mango is a favorite of everyone in my family. We will definitely be giving it a try!
Wow! This is so amazing! So beautiful and tasty I'm sure!
Thanks so much Kim!!
Michelle | Sift & Simmer
These mango puddings are absolutely beautiful! I always remember seeing them at Chinese restaurants for dessert, but these are so much better!
Thanks Michelle! Yesss they're always in the shape of a fish haha!
i! i haven't seen coconut evaporated milk, only evaporated milk. will it taste the same
Yes, it'll taste pretty much the same without the coconut flavour which isn't a typical ingredient traditionally but was included to make this recipe dairy-free.
Can you use sweetened condensed milk in this recipe?
No I wouldn't recommend it as it has a different texture than canned coconut milk unfortunately.
Can't wait to try this recipe! Can I use Vege-gel instead of agar powder?
Thank you Henna! Sorry I haven't tried using Vege-gel before so I can't confirm for you. I apologize I can't be of more help!
Very easy to make. I doubled the ingredients to get 5 servings into my fancy footed glasses. It was a little bland, so I’m serving with toasted coconut flakes on side. No evaporated coconut milk in our city …so I used half coconut milk and half coconut cream to a good affect. Bringing to an Asian themed dinner - this will be a nice light finish for us!
Thanks for making my recipe Gail! Glad you enjoyed it for the most part. The evaporated milk is definitely a must for this recipe and gives it a richer taste hence why it tasted a bit bland with just the coconut milk and cream. Feel free to use normal evaporated milk in the future.