Mango pudding is a staple in Asian cuisine. Make your own at home with just a few simple ingredients!
Mango is one of my favorite fruits. I believe I have my BFF to thank for that, as she introduced me to mango bubble tea many years back. For whatever reason, we never ate mango growing up, so I’m making up for lost time now. I used to make mango pudding from a box (the horrors!) and finally wised up to try my own here.
My love for mango extends to almost any dessert – from fruit pops to bubble tea to panna cotta. I guess I just don’t discriminate when it comes to mango desserts. As luck would have it, my love for mango transferred to my Addie. She also claims that mango is her favorite fruit and will also eat just about anything with mango in it.
We bought a mango at the grocery store one day, and after a week, it still hadn’t ripened. I decided to try pureeing it and seeing if I could turn it into a mango pudding. But this time, of course, I would make the pudding from scratch. When Addie saw the mango on the counter, she asked what it was doing there. I told her my plans for mango pudding. She immediately exclaimed, “YESSSSSS!”
The one piece of advice I’d have for anybody making this is to puree your mango in a food processor. I tried using my high powered blender, but the machine had a difficult time breaking up the small chunks. Once I switched to my food processor, all was well.
All of of us LOVED this mango pudding. I only wish that I had more mangoes to decorate the tops. The pudding was smooth and creamy and still had tiny bits of mango inside. Addie snarfed hers up in no time and started eyeing mine, but I was wise enough to eat it all on my own.
- ½ cup water boiling
- 1 packet (1 Tablespoon) unflavored gelatin
- ½ cup granulated sugar
- 1 cup heavy cream, coconut milk, or evaporated milk
- 1 cup mango puree It's best to use a fresh mango that is pureed in a food processor (consider straining it so you don't get chunks of fruit or stringy bits in your pudding). You can also use frozen mango that's thawed, drained, then pureed.
- Combine the boiling water and gelatin in a medium sized bowl. Whisk well until no lumps remain.
- Add in the sugar and salt and mix until dissolved completely. Add the milk or cream and mix until well blended. Finally, add the mango puree and mix until smooth.
- Transfer to 4 ramekins or small bowls. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or until set.
- If desired, garnish with additional mango or coconut.