I turned ripe mangoes and coconut milk into a Simple Chinese Dessert that relies on only a few pantry staples and one clever trick to set perfectly.

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I remember the first time I tasted this Mango Pudding, it made me stop mid bite. I never thought ripe mangoes and coconut milk could turn into something so silky, almost mischievous in its calm.

I call it a Filipino Pudding with a little grin, and friends argue it’s more like a Simple Chinese Dessert. People ask if it’s complicated, I just laugh, because it sneaks up on you and changes what dessert even means.

Try it once and you’ll keep wondering how such simple flavors feel so indulgent, it’s oddly addictive.

Ingredients

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Ripe mangoes give natural sweetness, vitamin C, fiber and tropical flavor.
Full fat coconut milk adds creamy body, lots of saturated fat and rich coconut taste.
Whole milk brings protein, calcium and a milky roundness to the pudding.
Granulated sugar boosts sweetness fast, simple carbs, so adjust to taste.
Gelatin sets the dessert, agar is vegetarian and makes a firmer texture.
A pinch of salt wakes up flavors, makes mango taste brighter.
Extra mango slices are pretty, add fresh texture and popping sweetness.
Cold water hydrates gelatin or agar, helps them dissolve and bloom.

Ingredient Quantities

2 large ripe mangoes about 450 g / 3 cups mango flesh

1 cup (240 ml) full fat coconut milk

1/2 cup (120 ml) whole milk

1/4 cup (50 g) granulated sugar more or less

1 tbsp (10 g) unflavored gelatin powder or 1 tsp (3 g) agar-agar powder for a vegetarian option

3 tbsp (45 ml) cold water

pinch of salt

extra mango slices for garnish (optional)

How to Make this

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1. Peel and chop the mangoes, reserve a few slices for garnish, then puree the rest in a blender until smooth; if you want extra silky pudding, press the puree through a fine mesh sieve to remove fibers.

2. If using gelatin: sprinkle 1 tbsp (10 g) gelatin over 3 tbsp cold water in a small bowl, let it bloom for 5 minutes. If using agar-agar: mix 1 tsp (3 g) agar powder into the milk later, no blooming step.

3. In a small saucepan combine 1 cup (240 ml) full fat coconut milk, 1/2 cup (120 ml) whole milk, 1/4 cup (50 g) granulated sugar (add more or less to taste) and a pinch of salt; heat gently over medium-low, stirring until sugar dissolves.

4. For gelatin: once the milk mix is hot but not boiling, remove from heat and stir in the bloomed gelatin until completely dissolved. For agar-agar: sprinkle the agar into the milk mixture, bring to a gentle boil and simmer 1 to 2 minutes while stirring so the agar fully dissolves.

5. Let the milk mixture cool for 3 to 5 minutes so it’s warm not scalding (this helps preserve mango flavor and color), then gradually whisk in the mango puree until uniformly combined.

6. Taste and adjust sweetness if needed, remember the pudding sets slightly less sweet than liquid so bump up sugar a little if your mangoes arent super sweet.

7. Pour the mixture into individual molds, ramekins or a square dish; tap gently on the counter to remove air bubbles and create an even surface.

8. Chill in the refrigerator at least 3 to 4 hours or until fully set (overnight is best for a firm, creamy texture).

9. To unmold, briefly dip the bottoms of molds in warm water for 5 to 10 seconds and shake the pudding out onto plates. Garnish with reserved mango slices before serving.

10. Tips: use very ripe mangoes for best flavor, reduce gelatin by a quarter for a softer set, and dont boil coconut too long or it can separate.

Equipment Needed

1. Cutting board — for peeling and chopping mangoes
2. Sharp chef’s knife
3. Blender or food processor to puree the mango
4. Fine mesh sieve (optional) for an extra silky texture
5. Small saucepan for the milk and gelatin or agar mix
6. Small bowl and spoon to bloom the gelatin (or measure agar)
7. Whisk to combine the milk and mango puree evenly
8. Measuring cups and spoons for milk, sugar and gelatin/agar
9. Ramekins, molds or a square dish plus a spatula to transfer the pudding

FAQ

Q: How long does it take to set?

A: Typically 2 to 3 hours in the fridge, but sometimes up to 4 hours. If it's still wobbly after 3 hours give it more time, fridges vary.

Q: Can I make it ahead?

A: Yep, you can make it a day ahead and keep covered in the fridge. It still tastes fresh the next day. Keeps 3 to 4 days refrigerated.

Q: Can I use canned mango or frozen?

A: Fresh is best for flavor, but frozen thawed mango works fine. Canned mango often has added syrup so adjust sugar down.

Q: How do I swap gelatin for agar-agar?

A: Use the agar-agar amount listed if you want vegetarian. Agar must be dissolved in boiling liquid and simmered 1 to 2 minutes. Agar sets firmer than gelatin so lower amounts might be needed for a softer pudding.

Q: Will it be dairy free if I use only coconut milk?

A: Yes, use full fat coconut milk only and skip the whole milk to make it dairy free and vegan if you also use agar-agar instead of gelatin.

Q: My pudding is grainy or has bits, how do I fix that?

A: Blend longer and then push it through a fine mesh sieve before chilling. Also make sure gelatin or agar is fully dissolved into the warm milk mix before mixing with mango.

Mango Pudding Recipe Substitutions and Variations

Coconut milk: swap for full fat canned coconut cream, whisked with 2 to 3 tbsp water to match the original consistency, or use 1 cup unsweetened oat or almond milk plus 1 tsp coconut extract for the coconut flavor if you want it lighter.
Whole milk: use any plant milk one-for-one (soy or oat give the creamiest result), or if not dairy-free use half and half for a richer texture.
Granulated sugar: replace 1/4 cup sugar with about 3 tbsp honey or 3 tbsp maple syrup (reduce other liquid by ~1 tbsp), or use 1/4 cup coconut sugar 1:1 but expect a darker color and caramel notes.
Gelatin powder: for vegetarian use agar-agar powder (about 1 tsp / 3 g) dissolved in hot liquid and simmer 1 to 2 minutes before cooling; if you prefer a softer, custardy set try 1 tbsp cornstarch mixed with cold milk then simmered to thicken (gives a pudding rather than a firm gel).

Pro Tips

1) Use very ripe, fragrant mangoes and taste the puree before you sweeten. Mangoes vary a lot, so start with less sugar and add more after you mix with the milk because the set tastes a bit milder.

2) For the silkiest texture, push the puree through a fine sieve and let the milk mixture cool to warm before whisking in the mango. Hot liquid can cook the fruit and make it grainy or dull the color.

3) Bloom gelatin fully and never boil it; if you boil gelatin it loses strength. If you use agar powder, you must bring the milk mixture to a short boil and simmer 1 to 2 minutes so it sets reliably.

4) Chill long and unmold with care: let it set overnight for the creamiest bite, and dip mold bottoms in warm water for just a few seconds to release. Also avoid adding lots of lemon or lime, acidic stuff can weaken the setting so use sparingly.

Mango Pudding Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned ripe mangoes and coconut milk into a Simple Chinese Dessert that relies on only a few pantry staples and one clever trick to set perfectly.

Servings

servings

Calories

256

kcal

Equipment: 1. Cutting board — for peeling and chopping mangoes
2. Sharp chef’s knife
3. Blender or food processor to puree the mango
4. Fine mesh sieve (optional) for an extra silky texture
5. Small saucepan for the milk and gelatin or agar mix
6. Small bowl and spoon to bloom the gelatin (or measure agar)
7. Whisk to combine the milk and mango puree evenly
8. Measuring cups and spoons for milk, sugar and gelatin/agar
9. Ramekins, molds or a square dish plus a spatula to transfer the pudding

Ingredients

2 large ripe mangoes about 450 g / 3 cups mango flesh
1 cup (240 ml) full fat coconut milk
1/2 cup (120 ml) whole milk
1/4 cup (50 g) granulated sugar more or less
1 tbsp (10 g) unflavored gelatin powder or 1 tsp (3 g) agar-agar powder for a vegetarian option
3 tbsp (45 ml) cold water
pinch of salt
extra mango slices for garnish (optional)

Directions

Peel and chop the mangoes, reserve a few slices for garnish, then puree the rest in a blender until smooth; if you want extra silky pudding, press the puree through a fine mesh sieve to remove fibers.
If using gelatin: sprinkle 1 tbsp (10 g) gelatin over 3 tbsp cold water in a small bowl, let it bloom for 5 minutes. If using agar-agar: mix 1 tsp (3 g) agar powder into the milk later, no blooming step.
In a small saucepan combine 1 cup (240 ml) full fat coconut milk, 1/2 cup (120 ml) whole milk, 1/4 cup (50 g) granulated sugar (add more or less to taste) and a pinch of salt; heat gently over medium-low, stirring until sugar dissolves.
For gelatin: once the milk mix is hot but not boiling, remove from heat and stir in the bloomed gelatin until completely dissolved. For agar-agar: sprinkle the agar into the milk mixture, bring to a gentle boil and simmer 1 to 2 minutes while stirring so the agar fully dissolves.
Let the milk mixture cool for 3 to 5 minutes so it's warm not scalding (this helps preserve mango flavor and color), then gradually whisk in the mango puree until uniformly combined.
Taste and adjust sweetness if needed, remember the pudding sets slightly less sweet than liquid so bump up sugar a little if your mangoes arent super sweet.
Pour the mixture into individual molds, ramekins or a square dish; tap gently on the counter to remove air bubbles and create an even surface.
Chill in the refrigerator at least 3 to 4 hours or until fully set (overnight is best for a firm, creamy texture).
To unmold, briefly dip the bottoms of molds in warm water for 5 to 10 seconds and shake the pudding out onto plates. Garnish with reserved mango slices before serving.
Tips: use very ripe mangoes for best flavor, reduce gelatin by a quarter for a softer set, and dont boil coconut too long or it can separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.