Mango Pudding Recipe
If you’re someone who swoons for the sweet-tangy burst of ripe mangoes, Mango Pudding is your dessert dream come true. Silky, creamy, and impossibly refreshing, it captures the sunny essence of mango in every luscious spoonful. I love how this no-bake classic blends simple ingredients for a dessert that’s as impressive at a dinner party as it is on a casual family night. Whether served ultra-chilled with a cascade of fresh, diced mango or simply on its own, Mango Pudding is a foolproof tropical treat you’ll crave throughout mango season—and maybe, all year long.
Ingredients You’ll Need
To me, the magic of Mango Pudding lies in its simplicity. Every ingredient has a purpose—contributing either richness, creaminess, brightness, or that irresistible fruitiness that sets this dessert apart. Here’s what you’ll need, plus a few tips to help each element shine its brightest.
- Mangoes: Opt for ripe, sweet varieties like Alphonso for a deep golden color and bold flavor—frozen or canned purée also works if fresh mangoes aren’t available.
- Whole Milk: Adds a soft, smooth base that pairs perfectly with the tropical fruit notes, making the pudding extra luscious.
- Heavy Cream: Gives Mango Pudding its signature richness and that melt-in-your-mouth texture everyone loves.
- Granulated Sugar: Use just enough to enhance the mango’s natural sweetness without overpowering it.
- Unflavored Gelatin: The key setting agent, making sure your pudding holds a delicate, spoonable shape—bloom it first for best results.
- Hot Water: Essential for blooming the gelatin, which ensures it dissolves smoothly into the mixture.
- Lime Juice (optional): Just a splash to brighten up the mango’s flavor, adding a subtle zing if you’re in the mood.
- Pinch of Salt: Don’t skip this—it subtly boosts all those lovely, sweet tropical flavors.
- Optional Toppings: Try diced fresh mango, fluffy whipped cream, or vibrant mint leaves for a final, beautiful flourish.
How to Make Mango Pudding
Step 1: Prepare the Mango Purée
Start by peeling and chopping your mangoes—don’t forget to scoop out every last bit of golden flesh near the pit! Blitz the pieces in a blender until you get a smooth, sunshine-bright purée. If your mangoes have stringy fibers, pass the purée through a fine mesh sieve to create an even silkier base for your Mango Pudding.
Step 2: Bloom the Gelatin
In a small bowl, combine the gelatin with the hot water. Stir until completely dissolved, then let it sit undisturbed for about 5 minutes. This “blooming” step ensures your gelatin will later incorporate seamlessly, giving your pudding that perfect, delicate wobble instead of any unfortunate lumps.
Step 3: Warm the Dairy and Sugar Mixture
Next, grab a saucepan and combine the whole milk, heavy cream, granulated sugar, and a pinch of salt. Heat gently over medium (don’t let it simmer or boil), stirring until the sugar fully dissolves and the mixture feels warm to the touch. This step ensures your pudding comes together velvety smooth—no grainy sugar crystals here!
Step 4: Stir in the Gelatin
Remove the warm dairy mixture from the heat and immediately add your bloomed gelatin. Stir thoroughly to make sure the gelatin dissolves completely. This is crucial for achieving that elegant, restaurant-worthy set every Mango Pudding fan adores.
Step 5: Fold in Mango Purée and Lime Juice
Now, pour in your beautiful mango purée—plus that optional lime juice for a citrus pop. Gently whisk everything together until the color is uniform and the mixture is sumptuously smooth. You’ll see it transform into a rich, tropical gold!
Step 6: Chill and Set
Carefully pour the pudding mixture into individual ramekins, glasses, or jars. Pop them into the refrigerator and let chill for at least 4 hours. As they set, the flavors meld and the texture becomes irresistibly creamy and spoonable—just be patient, it’s worth the wait!
How to Serve Mango Pudding
Garnishes
Mango Pudding positively sparkles with the right finishing touches. A crown of diced fresh mango highlights its fruity flair, a swirl of freshly whipped cream brings a touch of indulgence, and a mint leaf (or two) amps up the visual appeal. Trust me, those garnishes aren’t just for show—they add fun pops of color and texture that make every bite that much more special.
Side Dishes
While Mango Pudding is a showstopper on its own, you can pair it with light and crisp treats for contrast. Think delicate coconut biscuits, almond tuile cookies, or even a scoop of coconut sorbet on the side. These options enhance the tropical experience without overwhelming the star of the show.
Creative Ways to Present
The versatility of Mango Pudding makes it a perfect canvas for your culinary creativity. Serve it in elegant cocktail glasses for a formal dinner, tiny mason jars for a picnic, or even in hollowed-out mango halves for a dramatic summer centerpiece. Layer it with coconut jelly or fruit pearls for a playful twist kids and adults will both adore!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mango Pudding covered in the refrigerator for up to three days. Pop a lid or plastic wrap over each ramekin or glass to prevent the pudding from absorbing other fridge flavors—though, let’s be honest, it rarely lasts that long around here!
Freezing
If you want to make Mango Pudding far in advance, you can freeze it, but the texture may become slightly icy or less creamy. Freeze individual portions tightly covered for up to a month. Thaw in the fridge overnight before serving, and give the surface a quick whisk or stir, if needed, to smooth things out.
Reheating
Mango Pudding is best enjoyed cold, straight from the fridge, so there’s really no need to reheat. If you’ve frozen and thawed it, serving chilled still delivers the best texture and taste—just top with your favorite garnishes right before enjoying!
FAQs
Can I make Mango Pudding vegan?
Absolutely! Swap the milk and cream for coconut milk and use agar-agar instead of gelatin for a delicious plant-based version. The coconut accent gives Mango Pudding an even more tropical flair without any dairy.
How do I get a perfectly smooth texture?
Be sure to blend your mango purée well and strain it to remove any remaining fibers. Blooming the gelatin completely and dissolving it thoroughly in the warm dairy mixture will also keep your Mango Pudding luxuriously smooth.
Which mangoes are best for Mango Pudding?
Alphonso or Ataulfo mangoes are favorites thanks to their bold color, deep sweetness, and low fiber, but any ripe, fragrant mango will do the trick. If using frozen or canned mango pulp, just choose an unsweetened variety without additives for the freshest taste.
What if I don’t have ramekins?
No problem! Mango Pudding sets nicely in a variety of dishes: mason jars, glasses, bowls, or even teacups. Just keep portions around the ½ to 1 cup mark so it chills and sets evenly.
Can I make Mango Pudding in advance for a dinner party?
Yes, this dessert was made for make-ahead ease! Prepare and chill it up to two days ahead—simply add your garnishes right before serving so everything looks and tastes at its freshest.
Final Thoughts
If you haven’t yet made Mango Pudding at home, I hope you’ll give it a try soon. It’s a dessert that feels both effortless and luxurious, brimming with gorgeous tropical flavor and creamy comfort. Round up those ripe mangoes and get ready to wow yourself—and your lucky guests!
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Mango Pudding Recipe
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the tropical delight of Mango Pudding, a creamy and luscious dessert bursting with the sweet essence of ripe mangoes. This easy, no-bake recipe is a perfect treat for any occasion.
Ingredients
Ripe Mango Purée:
2 ripe mangoes (or 1 1/2 cups mango purée)
Liquid Mixture:
1/2 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tablespoon unflavored gelatin, 1/4 cup hot water, 1 teaspoon lime juice (optional), pinch of salt
Optional Toppings:
diced fresh mango, whipped cream, mint leaves
Instructions
- Prepare Mango Purée: Peel and chop the mangoes, then blend until smooth to make a purée.
- Bloom Gelatin: Dissolve the gelatin in hot water, let sit for 5 minutes.
- Combine Ingredients: In a saucepan, warm milk, cream, sugar, and salt. Add bloomed gelatin, mango purée, and lime juice. Mix well.
- Chill: Pour into serving glasses, chill for at least 4 hours until set.
- Top and Serve: Garnish with diced mango, whipped cream, or mint leaves before serving.
Notes
- For a vegan version, substitute dairy with coconut milk and use agar-agar instead of gelatin.
- Alphonso mangoes are ideal for their vibrant color and sweetness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 pudding cup
- Calories: 180
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
