What does mango pudding contain?

A solid mango pudding recipe uses just a few essentials. I stick with ripe mangoes, evaporated milk, sugar, and gelatin. No shortcuts, no fillers. The real secret is the fruit, Go for mangoes that smell fragrant and feel slightly soft when you press them. That’s when you know they’re ready to shine. The mango does all the heavy lifting here, giving the pudding its color, sweetness, and soul. Keep it fresh, keep it honest, and you’ll have something special every time.

How to eat mango pudding?

Cold, creamy, and straight from the fridge is how I like mine. I usually serve mango pudding in small glass cups so that golden color catches the light. A few fresh mango cubes on top, maybe a drizzle of coconut cream or milk, and you’re set. Sometimes I’ll add a sprinkle of toasted coconut or even edible flowers if I’m feeling extra. Whether you dress it up or keep it simple, just grab a spoon and enjoy.

How long does it take for mango pudding to set?

Mango pudding isn’t a dessert you want to rush. To get that perfectly smooth, creamy texture, it needs at least four hours in the fridge. Overnight is even better, especially if you’re prepping ahead for a dinner or gathering. Letting it chill fully allows the flavors to meld and the gelatin to set just right. I always recommend giving it that extra time, It’s worth it when you dip your spoon into something that’s firm yet silky, rich but refreshing. Trust me, a little patience goes a long way. The best desserts are the ones that make you slow down and savor.

What is the history of mango pudding?

Mango pudding has roots in Hong Kong and across Southeast Asia, often seen at dim sum spots where it became a fan favorite. It’s a dessert that blends East and West, with creamy textures and bright tropical flavor. I’ve taken that inspiration and added a personal touch from my Bronx background, turning it into something soulful, simple, and perfect for sharing.

Mango Pudding Recipe – 5-Star Easy Dessert

Description

This silky mango pudding recipe uses ripe mangoes, creamy evaporated milk, sugar, and gelatin to create a nostalgic chilled dessert that’s smooth, flavorful, and comforting. Easy to prepare and perfect for gatherings.

Ingredients

Scale

1 cup cold water

2 tablespoons gelatin powder

450 g ripe mangoes (about 2 large), peeled and chopped

350 g evaporated milk, plus extra for topping

100 g granulated sugar

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Instructions

1. Add gelatin to cold water in a small bowl and let bloom for 5 minutes.

2. Blend mangoes into a smooth purée. Strain if necessary.

Fresh mango chunks inside a blender jar

3. In a small pot, combine mango purée, evaporated milk, and sugar.

4. Add the bloomed gelatin to the pot and heat over low-medium, stirring until gelatin dissolves. Do not boil.

Blended mango puree being processed in a blender

5. Remove from heat and let cool slightly.

6. Pour mixture into serving cups and refrigerate for at least 4 hours or overnight.

Pouring mango puree and cream mixture into a cooking pot

7. Serve chilled, topped with extra mango and a drizzle of evaporated milk.

Notes

Use ripe, sweet mangoes like Alphonso or Ataulfo for best results.

Don’t skip the gelatin blooming step, It’s essential for proper setting.

You can add coconut milk or passionfruit for a twist on the classic.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Chilling
Cuisine: Chinese

Nutrition

Serving Size: 1 cup
Calories: 294
Sugar: 49g
Sodium: 102mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.3g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 10g
Cholesterol: 25mg