Description
This Easy Simple Mango Pudding is a creamy, refreshing dessert made from fresh ripe mangoes and smooth coconut milk, perfectly set with gelatin for a silky texture. It’s a quick and straightforward recipe ideal for summer or any time you crave a tropical treat.
Ingredients
Scale
Mango Puree
- 12 oz fresh, fully ripe mangoes, peeled, pitted, and sliced
Gelatin Mixture
- 1.5 tbsp gelatin powder
- 2 tbsp cold water
Other Ingredients
- 0.54 cups full-fat coconut milk (or evaporated milk, heavy cream, or evaporated coconut milk)
- 1.5 tbsp white granulated sugar
- 4 tbsp evaporated milk or coconut milk for serving
Instructions
- Prepare Mango Puree: Peel, pit, and slice the fully ripened mangoes into small pieces. Transfer the pieces into a blender or food processor and blend for at least one minute until very smooth, breaking down all mango fibers. For extra smooth texture, strain the puree through a fine sieve.
- Bloom Gelatin: In a large bowl, combine cold water and gelatin powder. Stir gently for 30-45 seconds until the gelatin thickens into a gel-like consistency. This is normal and the slight smell will dissipate later.
- Mix Ingredients: Add the white granulated sugar, coconut milk, and mango puree to the gelatin mixture. Stir thoroughly until everything is well combined and smooth.
- Melt Gelatin Mixture: Pour the combined mango mixture into a small pot and heat on medium-low. Whisk continuously for 3-4 minutes until the gelatin fully dissolves and the mixture is creamy and smooth. Avoid boiling or simmering to prevent curdling.
- Set the Pudding: Pour the warm mango mixture into four greased bowls or silicone molds. Smooth the surface with a spatula and gently remove any air bubbles. Optionally, cover with plastic wrap to prevent skin formation.
- Chill: Refrigerate the pudding for at least 6 hours or overnight to allow it to fully set. Serve chilled, topped with evaporated milk or coconut milk.
Notes
- Use only fully ripe fresh mangoes for the best flavor and texture; avoid canned or unripe mangoes.
- For a dairy-free version, substitute evaporated milk with coconut milk.
- Do not boil the mixture after adding gelatin to preserve the smooth texture and prevent gelatin breakdown.
- For a smoother pudding, strain the mango puree through a fine mesh sieve before mixing with gelatin.
- Adjust the sweetness by varying sugar according to the natural sweetness of your mangoes.
- Serving size is best chilled and can be garnished with fresh mango cubes or shredded coconut for extra texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending and Refrigeration
- Cuisine: Asian, Tropical
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: mango pudding, easy mango dessert, coconut milk pudding, tropical dessert, gelatin mango pudding
