Easy Simple Mango Pudding

A delicious creamy pudding made of sweet mangoes and coconut milk - made of only 6 simple ingredients. This easy Chinese mango pudding recipe beats Chinese dim sum and will be a hit with everyone! My recipe is gluten-free, dairy-free and vegan-adaptable.

4.95 from 18 votes

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Prep Time 10

Cook Time 5

Chilling time 6

Total Time 6 15

Course Dessert

Cuisine Chinese

Servings servings

Calories per serving 159 kcal

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!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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