Easy Mango Pudding (6 Ingredients!)

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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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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Variations
Pairing Suggestions
FAQ
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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, coconut milk, gelatin powder, sugar, water, and evaporated milk for mango pudding.

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:

Ripe mangos peeled, pitted, and blended into a smooth mango purée.

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.

Gelatin mixed with cold water until thick and gel-like.

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.

Sugar, coconut milk, and mango purée whisked into the bloomed gelatin.

Combine the mixture: Add the sugar, coconut milk, and mango purée to the gelatin mixture. Whisk until smooth and fully combined.

Mango pudding mixture gently heated until the gelatin fully dissolves.

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.

Mango pudding mixture poured into dessert bowls and silicone molds before chilling.

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.

Chilled mango pudding fully set and ready to serve with evaporated milk.

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

Can I use frozen mango for this recipe?

Yes. Thaw the mango completely and drain any excess liquid before blending so it doesn't water down the pudding.

Can I use canned mango for this recipe?

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.

Why did my mango pudding fail to set?

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.

Why is my mango pudding fibrous?

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.

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