mango pudding
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Mango pudding

Mango pudding is a staple in Asian cuisine. It only takes a few minutes to make!
Prep Time5 mins
Cook Time10 mins
Chilling time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Asian
Keyword: Asian, Pudding
Servings: 4
Author: Eva Bakes


  • 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.


Leftover pudding should be kept covered and stored in the refrigerator and will last for a few days.
Source: Little Sweet Baker