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.
Jump to:
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!
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.
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.
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
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.
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
To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Give it a 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. 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
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 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
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.
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.
Substitute the gelatine powder with 1.5 teaspoon agar agar powder. You can find agar-agar powder at select grocers or online on Amazon.
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
📖 Recipe
Easy Simple Mango Pudding
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!
Sandra Donovan
Can I use the gelatine in the single envelopes
christieathome
Yes, those will work.
Gail O
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!
christieathome
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.
Henna
Can't wait to try this recipe! Can I use Vege-gel instead of agar powder?
christieathome
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!
Christie
Kayla
Can you use sweetened condensed milk in this recipe?
christieathome
No I wouldn't recommend it as it has a different texture than canned coconut milk unfortunately.
mehrun
i! i haven't seen coconut evaporated milk, only evaporated milk. will it taste the same
christieathome
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.
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!
christieathome
Thanks Michelle! Yesss they're always in the shape of a fish haha!
Kim Lange
Wow! This is so amazing! So beautiful and tasty I'm sure!
christieathome
Thanks so much Kim!!
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!
Katerina
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!
Sherri
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! 🙂
Rebecca Dillon
This sounds delicious! I love that's it's sugar free, too. Absolutely stunning dessert! <3
Rosemary
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
Albertina Geller
This recipe was easy and great! Our pudding was a bit small but it tasted delicious!
Alex
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! 🙂
Never Ending Journeys
Mmmm, I love the sound of mango pudding! Looks so delicious, and thanks for sharing this!
Heidi | The Frugal Girls
Wow... it's gorgeous, looks delicious, and I just love how it only takes 4 ingredients! Easy-peasy! 🙂
Lynn
Do you use sweetened or unsweetened coconut milk? Help!
christieathome
Unsweetened is the way to go for this recipe.