Creamy Mango Pudding

WRITER BYJessica

POSTEDDecember 20, 2024

Imagine sinking your spoon into a silky, fruity dessert that's creamy yet delicious, the kind of treat that's perfect after a big meal or on a hot day. Mango pudding isn't just a dessert; it's a little bowl of sunshine. And the best part? You don’t have to be a professional chef to make it.

Mango is one of the most beloved tropical fruits in the world, deliver a unique flavor and texture. They remind me of relaxing summer afternoons and sweet treats that make you happy. This creamy mango pudding is my go-to whenever I need a dessert that's simple, satisfying, and a total crowd-pleaser.

Whether you're making this for a dinner party, your family, or just for yourself. It has everything you need; minimal ingredients, quick prep, and an delicious result. Let's dive into how and why this recipe works so well.

WHAT IS MANGO PUDDING?

Mango pudding is a creamy, tropical dessert made with fresh mangoes (or canned mango), gelatin, and cream. Its vibrant flavour makes it perfect for summer or whenever you crave something refreshing.

This dessert is believed to have originated in South Asia. It's also a popular treat in Chinese restaurants, often served in Hong Kong, and loved for its creamy and delicious taste.

WHY YOU'LL LOVE THIS MANGGO PUDDING RECIPE?

Here's why mango pudding is a great dessert deserves a spot in your favorites:

Quick and simple: It comes with just a few ingredients and minimal prep time.
Silky and creamy: The texture is smooth and lovely, thanks to the gelatin and whipping cream.
Customizable: Adjust the sweetness and tanginess to suit your taste buds.
Kid-friendly and party-ready: A crowd-pleaser for all ages, perfect for gatherings or cozy nights.
Perfect for any occasion: Light and elegant, it’s the ideal dessert for everything from casual gatherings to special celebrations.

INGREDIENTS FOR THE MANGGO PUDDING

Here's what you'll need to whip this delightful mango pudding at home:

2 teaspoon gelatin powder
¼ cup cold water
10 ounces or 300 grams of mango flesh, diced
1 tablespoon white granulated sugar
1 teaspoon lime juice
⅓ cup whipping cream
⅓ cup hot water

HOW TO MAKE MANGO PUDDING

To make mango pudding, sprinkle the gelatin over ¼ cup of cold water in a small bowl and whisk. Let it sit for about 10 minutes until the gelatin has absorbed the water and formed a gel-like texture.

While you wait, combine mango flesh, white sugar, lime juice, and whipping cream in a blender or food processor.

Blend the ingredients on high speed for at least one minute until the mixture is completely smooth. It's important to break down the mango fibres to achieve the silky texture the pudding is known for.

Once the gelatin has bloomed, dissolve it by pouring ⅓ cup of hot water into the bowl. Stir until the bloomed gelatin has completely melted.

Then, slowly add the mango mixture to the gelatin, stirring thoroughly.

It's time to taste the mixture. If it feels too sour, add a bit more sugar; if it's overly sweet, add a splash of lime juice to balance it out.

Pour the mixture into small glasses or small bowls.

Refrigerate for at least 3 hours or until the pudding is fully set, as gelatin needs time to solidify while cooling. If your fridge is warmer or the pudding is particularly thick, it might take longer to set. Be patient, rushing this step could prevent the pudding from setting properly!

When ready to serve, add some whipped cream on top of the pudding and garnish with fresh mango cubes for a tropical finish. Enjoy!

TIPS FOR THE BEST MANGO PUDDING MIXTURE

Here are a few expert tips to make a mango pudding:

Use fresh ripe mangoes: I use ripe Alphonso mangoes for a very sweet taste and soft texture, as well as a fragrant aroma. If this mango is not available in your area, you can use other mango varieties such as Tommy Atkins, or Ataulfo
Chill your cream: Cold whipping cream blends better and enhances the pudding's smoothness.
Bloom the gelatin properly: Skipping this step can lead to lumps or uneven texture.
Strain the mango puree: Pass the mango mixture through a fine sieve before pouring it into moulds for an extra-silky texture.

HOW TO SERVE MANGO PUDDING

Serving mango pudding can be as simple or creative as you like. Here are some ideas to make it extra special:

Fancy presentation: Serve in wine glasses or ramekins for an elegant touch.
Add a crunch: Sprinkle crushed biscuits, mango chunks, or toasted coconut for a fun colour.
Layer it up: Create a layered dessert with mango pudding and yoghurt or fruit chunks.
Get Creative: Use fun moulds or cups to shape the pudding into stars, hearts, or animals. Kids will love the playful designs, making it a hit at birthday parties or family gatherings.

SUBSTITUTIONS FOR MANGO PUDDING

If you love mango pudding but need to adjust the recipe to suit your preferences, here are some easy and delicious substitutions for each ingredient:

Alternative mangoes: You can substitute with tropical fruits that offer similar sweetness and texture, such as passionfruit, or even pineapple. These options will bring a refreshing twist to your pudding while maintaining a tropical vibe.
Use alternative sweeteners: If you're out of white sugar, try honey, maple syrup, palm sugar, or a sugar substitute like stevia for sweetness.
Choose a vegetarian gelatin substitute: Replace gelatin powder with agar-agar for a plant-based option while keeping the pudding's texture intact.
Switch lime juice with lemon or orange: If lime isn’t available, lemon juice or a splash of orange juice will provide the necessary flavour.
Try a different cream: Use coconut cream for a dairy-free option or half-and-half for a lighter texture.

STORAGE TIPS FOR THE MANGO PUDDING RECIPE

Storing mango pudding properly ensures it stays fresh and delicious. Follow these tips to keep it at its best:

Refrigeration: To prevent the mango pudding from drying out, simply cover it with plastic wrap and store it in the fridge for up to 3 days.
Freezing: While the pudding doesn't freeze well, you can freeze leftover mango puree in an airtight container for up to 2 months.