You need just 3 ingredients to make this creamy coconut mango pudding! It is velvety smooth with each spoonful bursting with sweet and luscious mango flavor.
What is a Mango Pudding?
Mango pudding is very popular dessert in Asia, particularly in Hong Kong. It is believed to have been created during the British colonial era, when British influences mixed with local culinary traditions.
Despite its name, it is more like a custard than what is commonly referred to as pudding in Western cultures. It is soft and tender, but firm enough to hold its shape when sliced or scooped.
Mango pudding is usually served in individual portions, often molded into small cups or ramekins.
It is one of my favorite desserts dim sum restaurants, although I haven't been to one in a very long time because dining out at restaurants with two littles is absolutely exhausting! Perhaps you can relate.
So I make it at home and it's been just the best thing! It's seriously the perfect dessert or snack for toddlers, kids, and adults alike!
- Fresh mangoes - I recommend alphonso, ataulfo, or manila mangoes, if available, as they are super sweet and have a smooth, non-fibrous texture. You can also use mango pulp.
- Coconut cream - this provides incredibly creamy and rich texture. You can also use evaporated milk or condensed milk. While canned coconut milk will work, your pudding won't be as creamy.
- Gelatin powder - I like to use this grass-fed beef gelatin. I've been consuming it on a regular basis in hopes of improving my digestive health and skin. But feel free to use your favorite gelatin.
Related: How to serve mango to babies
- In a large mixing bowl, add COLD water and stir in the gelatin. This will allow the powder to "bloom" and soften. It will thicken into a gel.
- Add ripe mango chunks and coconut milk into a high-speed blender and blend until smooth.
- Heat a small saucepan over medium-low heat. Add the mango milk mixture and bring to a gentle simmer for about 2 minutes.
- Pour over the bloomed gelatin and stir until the gelatin completely dissolves. Cool for a few minutes.
- Pour into individual serving bowls and refrigerate for at least 2 hours until set.
- Enjoy plain or top with fresh mangoes, coconut flakes, a dollop or whipped cream, or a light drizzle of condensed milk.
Tips for Success
- Use fresh ripe mangoes, if possible, for best flavor. Here's how to pick the perfect mango from the store. However, you can use frozen mangoes. Be sure to thaw first.
- Dissolve the gelatin in COLD water first. If you add to hot water, it will clump up. Stir a couple of times and let it sit to allow for it to bloom or hydrate.
- Depending on your blender, you may need to strain the mango puree in a fine-mesh strainer to remove any fibrous, stringy bits.
- Follow the recipe as is first, and if you desire a slightly softer and more delicate texture, use less gelatin the next time.
Refrigerate in an airtight container for 2-3 days for best flavor and texture. The longer it sits in the fridge, the more its texture may change.
I wouldn't freeze this as the gelatin may not set as well upon thawing.
Frequently Asked Questions
Look for agar-agar powder which is a plant-based ingredient derived from seaweed and acts as a natural gelling agent. It does have different gelling properties compared to gelatin and typically, you will need less agar agar than gelatin.
You can but look for ones without any added sugars or preservatives and substitute an equal amount.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Coconut Mango Pudding
- 1 cup Mango (160g), fresh or frozen (thawed) mango
- ¾ cup Coconut Cream
- ¼ cup cold water
- 2 teaspoons gelatin
- In a medium bowl, combine gelatin and cold water in a bowl. Let it sit for 10 minutes.
- In the meantime, blend mango and coconut milk. Add to a small saucepan and heat on medium heat the puree for 2 minutes until warmed
- Pour into the gelatin mixture and whisk until thoroughly combined and smooth.
- Refrigerate for at least 2 hours.