The first bite of this Mango Pudding is like a burst of tropical sunshine, instantly transporting me to a warm, breezy paradise. My family absolutely adores this dessert; it’s become a staple for summer gatherings and special occasions. The kids, especially, can’t get enough of its creamy, smooth texture and the vibrant, sweet taste of fresh mangoes. It’s surprisingly easy to whip up, yet it looks and tastes incredibly elegant. The balance of sweetness is just perfect, allowing the natural flavor of the mango to truly shine. Every time I serve it, whether in individual ramekins or unmolded from a larger dish, it disappears in minutes, always accompanied by requests for the recipe. It’s that delightful combination of simplicity and sophistication that makes this Mango Pudding a true winner in our household, and I’m thrilled to share it with you.

Ingredients for Luscious Mango Pudding

This recipe aims for a perfect balance of creamy texture and intense mango flavor. The quantities below will yield approximately 6-8 servings, depending on the size of your molds or serving dishes.

Fresh Ripe Mangoes: 3 large (approximately 2 – 2.5 lbs or 1 – 1.2 kg total weight), preferably sweet, non-fibrous varieties like Ataulfo (Champagne), Alphonso, Kesar, or Honey Mangoes. This should yield about 2 to 2.5 cups of fresh mango puree.
Granulated Sugar: 1/2 cup (100g), adjustable based on the sweetness of your mangoes and personal preference. You can increase to 3/4 cup (150g) if your mangoes are tart or you prefer a sweeter pudding.
Unflavored Gelatin Powder: 2 tablespoons (approximately 14-16g or 2 standard packets). For a vegan version, use 2 teaspoons of agar-agar powder.
Cold Water: 1/4 cup (60ml) – for blooming the gelatin. If using agar-agar, this step is different (see instructions).
Evaporated Milk: 1 can (12 fl oz / 354ml). For a richer pudding, you can substitute with heavy cream or a mix. Coconut milk can also be used for a different flavor profile.
Hot Water: 1/2 cup (120ml) – not boiling, but very warm (around 140-160°F or 60-70°C).
Fresh Lime or Lemon Juice: 1 tablespoon (15ml) (optional, but highly recommended to brighten the mango flavor and cut through the sweetness).
Pinch of Salt: Approximately 1/8 teaspoon (optional, enhances overall flavor).
For Garnish (Optional):
- Diced fresh mango
- Mint sprigs
- A dollop of whipped cream
- A drizzle of condensed milk
- Toasted coconut flakes

Step-by-Step

Instructions for Perfect Mango Pudding

Follow these instructions carefully to achieve a silky smooth and delicious mango pudding.

1. Prepare the Mango Puree:
* Wash, peel, and dice the mangoes. Remove the seed.
* Place the mango chunks into a blender or food processor.
* Blend until completely smooth. If your mangoes are fibrous, strain the puree through a fine-mesh sieve to remove any fibers, ensuring an ultra-smooth pudding. You should have about 2 to 2.5 cups of puree.
* Stir in the optional lime/lemon juice and pinch of salt into the puree. Set aside.

2. Bloom the Gelatin (or Prepare Agar-Agar):
* For Gelatin: In a small bowl, sprinkle the gelatin powder evenly over the 1/4 cup of cold water. Let it sit undisturbed for 5-10 minutes to “bloom.” The gelatin will absorb the water and become jelly-like.
* For Agar-Agar (Vegan Alternative): Do not bloom agar-agar in cold water. Instead, you will mix the agar-agar powder with the evaporated milk (or plant-based milk) in the next step before heating.

3. Dissolve Sugar and Gelatin/Agar-Agar:
* In a medium saucepan, combine the evaporated milk (or your chosen milk/cream) and sugar.
* If using Agar-Agar: Whisk the agar-agar powder into the cold milk and sugar mixture before heating to prevent clumping.
* Heat the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm. Do not let it boil, especially if using dairy.
* If using Gelatin: Once the milk and sugar mixture is warm (not hot) and sugar dissolved, remove from heat. Add the bloomed gelatin to the warm milk mixture. Stir gently until the gelatin is completely dissolved and no granules remain. You can also add the 1/2 cup of hot water at this stage to help dissolve the gelatin fully, stirring until smooth.
* If using Agar-Agar: Bring the milk, sugar, and agar-agar mixture to a gentle simmer, stirring constantly. Simmer for 2-3 minutes, continuing to stir, to ensure the agar-agar is fully activated. Then remove from heat.

4. Combine Mixtures:
* Gradually pour the warm milk-gelatin (or milk-agar-agar) mixture into the bowl with the mango puree.
* Whisk gently but thoroughly until everything is well combined and the mixture is uniform in color and consistency. Avoid over-whisking, which can introduce too many air bubbles.
* Taste the mixture. If it’s not sweet enough for your liking, you can dissolve a little more sugar in a tablespoon of hot water and stir it in.

5. Strain (Optional but Recommended):
* For an exceptionally smooth pudding, pour the final mixture through a fine-mesh sieve one more time into a large bowl or pitcher. This will catch any remaining mango fibers or undissolved gelatin bits.

6. Pour into Molds:
* Lightly grease your desired molds or serving dishes with a neutral-flavored oil if you plan to unmold the pudding. This is optional; many puddings release well without it, especially if using silicone molds. Alternatively, serve directly from the cups or ramekins.
* Carefully pour the mango pudding mixture into individual ramekins, small bowls, glasses, or a single larger mold.
* If you see any air bubbles on the surface, you can gently pop them with a toothpick or by lightly tapping the molds on the counter.

7. Chill to Set:
* Cover the molds loosely with plastic wrap (ensure the plastic wrap doesn’t touch the surface of the pudding).
* Refrigerate for at least 4-6 hours, or preferably overnight, until the pudding is firm and well set. A larger mold might take longer to set.

8. Unmold and Serve (If Desired):
* If unmolding, gently run a thin knife or offset spatula around the edge of the pudding.
* Place a serving plate on top of the mold and carefully invert them together. Give a gentle shake; the pudding should release. If it’s stubborn, you can briefly dip the bottom of the mold in warm water for a few seconds to help loosen it.
* Garnish as desired (see “How to Serve” section).

Nutrition Facts

Servings: Approximately 6-8 servings
Calories per serving (estimated): Approximately 250-350 calories.

Disclaimer: The nutritional information provided is an estimate and can vary significantly based on the exact ingredients used, ripeness and sweetness of mangoes, portion sizes, and any substitutions made (e.g., heavy cream vs. evaporated milk, amount of sugar). For precise nutritional data, it’s recommended to use a dedicated nutrition calculator with your specific ingredient measurements.

Preparation Time

Active Preparation Time: 20-30 minutes (includes mango peeling, pureeing, mixing ingredients)
Chilling Time: 4-6 hours, or preferably overnight (inactive time for the pudding to set)
Total Time: Approximately 4.5 to 6.5 hours (mostly chilling)

How to Serve Mango Pudding

Mango pudding is delightful on its own, but a few simple additions can elevate it further. Here are some serving suggestions:

Classic Simplicity:
- Serve chilled, straight from the ramekin or unmolded onto a plate.
Fruity Elegance:
- Garnish with a generous helping of freshly diced ripe mango on top or around the pudding. This adds a lovely textural contrast and an extra burst of mango flavor.
- A few fresh berries (raspberries, blueberries) can add a pop of color and a tart counterpoint.
Creamy Indulgence:
- Top with a dollop of lightly sweetened whipped cream or coconut cream.
- Drizzle a small amount of evaporated milk or condensed milk over the top just before serving for an authentic Hong Kong dessert-style touch.
Textural Accents:
- Sprinkle with toasted coconut flakes or finely chopped pistachios for a subtle crunch.
- A delicate mint sprig adds a touch of freshness and visual appeal.
Presentation Matters:
- Serve in elegant glass cups or coupes for individual portions.
- For a party, make a large batch in a decorative mold and unmold it onto a platter as a stunning centerpiece.
- Consider layering: a thin layer of clear mango jelly on top can look very professional.

Additional Tips for the Best Mango Pudding

Choose the Right Mangoes: The star of this dessert is the mango, so quality matters! Opt for ripe, sweet, and fragrant mangoes. Non-fibrous varieties like Ataulfo (Champagne), Alphonso, Kesar, or Honey mangoes are ideal as they yield a smoother puree. Taste your mangoes; if they’re not very sweet, you might need to increase the sugar slightly.
Achieve Silky Smoothness: For the smoothest, most luxurious texture, always strain your mango puree through a fine-mesh sieve, especially if using mango varieties that can be a bit fibrous. Straining the final combined mixture before chilling is also a good practice to catch any undissolved gelatin or tiny lumps.
Adjust Sweetness Wisely: Mango sweetness varies greatly. Always taste your mango puree and then the final pudding mixture (before chilling) to adjust the sugar if needed. It’s easier to add a bit more sugar (dissolved in a tiny bit of hot water) than to fix an overly sweet pudding. The lime/lemon juice not only brightens the flavor but also helps balance the sweetness.
Mastering Gelatin (or Agar-Agar):
- Gelatin: Ensure your gelatin is properly bloomed in cold water. When dissolving it in the warm milk mixture, stir gently until no granules remain. Don’t let the milk mixture get too hot or boil after adding gelatin, as extreme heat can weaken its setting power.
- Agar-Agar (for Vegan): Agar-agar needs to be boiled to activate. Whisk it into the cold liquid first, then bring to a simmer and cook for a couple of minutes. Agar-agar sets more firmly than gelatin and at room temperature, so work relatively quickly once it’s mixed with the mango.
Patience with Chilling: Don’t rush the chilling process! The pudding needs adequate time to set fully, typically at least 4-6 hours for individual portions, and potentially longer for a large mold. Chilling overnight is often best for a firm set, especially if you plan to unmold it. Ensure it’s covered to prevent it from absorbing any fridge odors.

FAQ: Mango Pudding Queries Answered

Q1: Can I use canned mango puree or frozen mangoes instead of fresh ones?
A1: Yes, you can.

Canned Mango Puree: This is a convenient option. Canned puree is often already sweetened, so taste it before adding the full amount of sugar called for in the recipe. You may need to reduce the sugar significantly. Look for high-quality puree with minimal additives.
Frozen Mangoes: Thaw the frozen mango chunks completely before pureeing. Drain any excess liquid that releases during thawing, as this can dilute the flavor and affect the pudding’s consistency. The flavor might be slightly less intense than fresh, in-season mangoes.

Q2: How can I make this Mango Pudding vegan?
A2: It’s very easy to make a vegan version!
* Setting Agent: Replace the 2 tablespoons of gelatin powder with 2 teaspoons of agar-agar powder.
* Milk/Cream: Substitute the evaporated milk with a plant-based alternative like full-fat coconut milk (for richness and tropical flavor), almond milk, soy milk, or oat milk. Full-fat coconut milk will give the creamiest result.
* Follow the instructions for using agar-agar as detailed in the main recipe (mix with cold liquid, then bring to a boil for a couple of minutes to activate).

Q3: How long will Mango Pudding last in the refrigerator?
A3: Properly stored, covered mango pudding will last for about 3-4 days in the refrigerator. After this, the texture might start to change, or it could begin to weep (release liquid). Ensure it’s well-covered to prevent it from drying out or absorbing other food odors.

Q4: My Mango Pudding didn’t set properly. What went wrong?
A4: Several factors could be at play:
* Gelatin/Agar-Agar Issues:
* Not enough: The ratio of gelatin/agar-agar to liquid might have been off.
* Old/Expired: Gelatin and agar-agar can lose their potency over time.
* Improperly dissolved/activated: Gelatin needs to bloom and dissolve gently without boiling. Agar-agar needs to be boiled for a couple of minutes.
* Acidic Fruit: Some very acidic fruits (like fresh pineapple or kiwi, which contain enzymes that break down gelatin) can interfere with setting. While mangoes are not usually an issue, extremely tart ones combined with a lot of lime/lemon juice could slightly affect gelatin. This is less of an issue with agar-agar.
* Not Enough Chilling Time: The pudding simply might need more time in the refrigerator.
* Temperature: If the milk mixture was too hot when gelatin was added, it might have weakened it.

Q5: Can I freeze Mango Pudding?
A5: It’s generally not recommended to freeze mango pudding made with gelatin. Freezing and thawing can significantly alter the texture, often making it watery, icy, or rubbery due to ice crystal formation and the breakdown of the gelatin structure. Puddings made with agar-agar might fare slightly better but can still suffer textural changes. It’s best enjoyed fresh within a few days of making it. If you have leftovers you can’t finish, it’s better to share them than to freeze them.

Mango Pudding Recipe