Mango Pudding Recipe

If you’re searching for a truly irresistible summer treat, Mango Pudding is your new best friend. This creamy, ultra-fruity dessert transforms ripe mangoes into a silky, cold spoonful of sunshine. Thanks to easy-to-find ingredients, a blissfully hands-off method, and a glamourous golden color, Mango Pudding hits all the right notes for casual weeknight desserts or dazzling parties alike. It’s the kind of sweet you crave after a spicy meal, or simply whenever you want something cool, comforting, and tropical.

this Recipe

Ingredients You’ll Need

• Main Ingredients:

  • 2 ripe mangoes (peeled, pitted, and chopped)
  • ½ cup whole milk
  • ½ cup heavy cream
  • ¼ cup sweetened condensed milk
  • ¼ cup sugar

  Additional:

  • 1 tablespoon unflavored gelatin
  • ¼ cup hot water
  • 1 teaspoon lemon juice
  • Fresh mango cubes and mint leaves for garnish (optional)

How to Make Mango Pudding

Step 1: Puree the Mangoes

Peel, pit, and chop your ripe mangoes, then toss them into a blender. Puree until the mixture is totally smooth, with no chunks remaining. This makes sure every bite of your Mango Pudding is velvety and vibrant, and allows the natural mango flavor to shine in every spoonful.

Step 2: Dissolve the Gelatin

In a small bowl, sprinkle the unflavored gelatin evenly over the hot water. Give it a good stir so all the granules are fully dissolved—no pesky lumps allowed! Let this rest for a minute or two, and you’ll see the mixture become clear and slightly thickened.

Step 3: Heat the Dairy Mixture

In a saucepan over medium heat, combine the whole milk, heavy cream, sweetened condensed milk, and sugar. Stir gently until the sugar melts and the mixture is warm. Don’t let it boil—just warm enough to help everything blend. This gentle heating step marries the flavors perfectly!

Step 4: Combine Everything

Take the saucepan off the heat, then stir in your dissolved gelatin mixture first (this helps it mix smoothly). Next, whisk in the mango puree and fresh lemon juice. At this point, your Mango Pudding base is silky, creamy, and bursting with tropical flavor.

Step 5: Pour and Chill

Pour the mixture into ramekins or your prettiest serving glasses. Slide them into the refrigerator and let them chill for at least 4 hours—this is when the magic happens and the pudding sets to the perfect texture. The hardest part is waiting!

How to Serve Mango Pudding

Garnishes

Finish your Mango Pudding with a flourish: top each cup with a handful of diced fresh mango cubes and a sprig of mint. The extra burst of juicy mango and hint of herbal freshness makes every serving irresistible and absolutely eye-catching.

Side Dishes

Mango Pudding is a star on its own, but if you’re building a dessert tray, pair it with crisp almond biscotti, coconut-laced shortbread, or even a few delicate meringue kisses. The creamy pudding plays well with crunchy or neutral flavors, making it part of a fabulous summer spread.

Creative Ways to Present

Transform your Mango Pudding from simple to show-stopping by serving it in hollowed-out mango halves, petite mason jars, or elegant Champagne coupes. Layer it with coconut whipped cream or drizzle with a little passion fruit pulp for an extra wave of tropical flair—just have fun with it!

Make Ahead and Storage

Storing Leftovers

Cover each pudding cup tightly with plastic wrap or a lid and keep them in the fridge. They’ll stay delicious and creamy for up to three days—perfect for prepping ahead or late-night snacking. The texture remains lovely without separating.

Freezing

Technically, you can freeze Mango Pudding, but the texture may change, becoming a touch icy rather than ultra-creamy. If you do freeze, thaw overnight in the refrigerator, give it a stir, and serve chilled. For the best classic pudding experience, enjoy it fresh or chilled from the fridge.

Reheating

Mango Pudding is meant to be enjoyed cold, so there’s no need to reheat. If you want a slightly softer pudding, let it sit at room temperature for 10 minutes before serving to take the chill off and maximize the flavors.

FAQs

Can I make Mango Pudding without gelatin?

Yes! Try substituting agar-agar powder for a vegetarian alternative. Just follow the instructions on the agar package and remember that it sets at room temperature, resulting in a slightly firmer pudding.

What mangoes work best for Mango Pudding?

Go for sweet, fiber-free varieties like Alphonso, Ataulfo, or Honey mangoes. These are naturally fragrant and yield the smoothest, most flavorful puree for your dessert.

Is it possible to make this pudding dairy free?

Absolutely. Swap the whole milk and cream for coconut milk and coconut cream—you’ll get a luscious, creamy Mango Pudding with a subtle coconut twist, and it will be entirely dairy-free!

How far in advance can I prepare Mango Pudding?

You can make this dessert up to three days ahead of time. Store it in the fridge, covered, and add garnishes just before serving so everything stays fresh and vibrant.

Why didn’t my Mango Pudding set properly?

This usually happens if the gelatin didn’t dissolve fully or if the pudding mixture was too hot when added (which can reduce gelatin’s setting power). Be sure to dissolve gelatin thoroughly and add it to a warm, not boiling, mixture.

Final Thoughts

If you love mangoes, refreshing desserts, and just a bit of wow-factor at the end of a meal, you absolutely have to try Mango Pudding. It’s foolproof, crowd-pleasing, and bursting with tropical goodness. Gather your ingredients and enjoy making (and devouring!) this delightful treat—you’ll be dreaming of that mango sunshine in every bite!

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