Mango pudding is one of those treats that makes you feel like you’re dining in a chic restaurant, yet it’s simple enough to whip up at home. Think of it as the tropical cousin to classic desserts, with a flavor profile that transports you straight to sunny beaches.
Inspired by Asian culinary traditions, this pudding utilizes just a few key ingredients to elevate the flavors. The silky texture is achieved through a clever combination of coconut milk and fresh mango puree, creating a dessert that’s rich but not overwhelming.
Whether you’re new to the world of Asian-inspired desserts or a seasoned pro, this mango pudding is the perfect dish to explore. The ingredients are easily available, and the preparation is straightforward, giving you the freedom to experiment with toppings like toasted coconut or a drizzle of honey.
Why You’ll Be Hooked?
- Simplicity at its Best: I’ve made this pudding countless times, and it never gets old. The easy prep makes it a go-to whenever I crave something refreshing and delicious.
- Tropical Flavor: If you’ve ever visited a beach destination, you’ll recognize that luscious mango flavor—it’s like a vacation in a bowl!
- Customization Galore: I’ve swapped out the coconut milk for almond milk or added a little lime zest for a twist. You can really make it your own.
- A Guilt-Free Indulgence: With fewer ingredients and no baking required, it’s the perfect dessert when you want to satisfy your sweet tooth without any fuss.
Mango Pudding Recipe
Equipment
- Large saucepan
- Electric mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Blender or food processor
Ingredients Â
- 4 packages powdered gelatin
- 2 tbsp heavy whipping cream
- 1 cup white sugar
- 1 can mango slices with juice
- 2 cups heavy whipping cream
- 3 cups water, divided
InstructionsÂ
- Drain the mango slices, keeping aside 1/2 cup of the juice.
- Put the mango slices and the reserved juice into a bowl and beat them with an electric mixer until smooth and pureed.
- In a large saucepan, bring 2 cups of water to a boil, then add the gelatin and stir quickly until it dissolves completely.
- Pour in the sugar and stir again until fully dissolved, then add the remaining 1 cup of water.
- Remove the saucepan from the heat and let it cool for about 5 minutes.
- Stir the mango puree and 2 cups plus 2 tablespoons of heavy cream into the water mixture, making sure everything is well combined.
- Pour the mixture evenly into 8 dessert cups.
- Place the cups in the refrigerator and chill them until the pudding is set, at least 4 hours before serving.
Notes
- Use ripe, flavorful mangoes for the best taste if substituting fresh mango for canned.
- Chill the mixing bowl and beaters before pureeing mangoes for a smoother texture.
- To make it vegetarian, substitute agar-agar powder for gelatin, following the package instructions.
| Nutrition | Value |
| Calories | 373kcal |
| Carbohydrates | 39g |
| Fat | 24g |
| Protein | 4g |
| Cholesterol | 87g |
Tips To Ease Your Job!
- Prep ingredients ahead – Measure and set out all ingredients before starting so the process flows smoothly.
- Use canned mango puree – If short on time, canned mango puree saves the effort of blending fresh or canned mango slices.
- Dissolve gelatin fully – Stir gelatin in boiling water until no granules remain; undissolved gelatin can cause lumps in the pudding.
- Pour using a pitcher – Transfer the mixture to a large measuring cup or pitcher with a spout for mess-free filling of dessert cups.
