Fresh Mango Pudding

Published June 12, 2025

Overview

A vibrant, silky-smooth dessert that showcases the natural sweetness of ripe mangoes, with a light gelatinous texture. Perfect for individual servings or a large batch, this recipe balances tropical flavor with ease of preparation, requiring minimal active time.

Time Requirements

• Total Time: 25 minutes (active prep + cooking) + at least 3 hours chilling (up to 3 days)

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Chilling Time: Minimum 3 hours (for optimal set; longer chilling enhances texture)

Ingredients (Serves 6–8 individual puddings, or 1 large pudding)

• 1 (1¼-ounce/7-gram) packet unflavored powdered gelatin (≈2½ teaspoons)

• 2 large ripe mangoes (or 5 small ripe mangoes), peeled, pitted, and divided:

• ½ cup diced (for garnish)

• 1½ cups pureed (for pudding base)

• ¼ cup (50 grams) granulated sugar

• ¼ teaspoon fine sea salt

• ½ cup (118 milliliters) evaporated milk (from a 12-ounce can), plus extra for serving

• 1 tablespoon fresh lemon juice

• Nonstick cooking spray or neutral oil (e.g., canola oil), for greasing molds

Preparation Steps

Step 1: Bloom the Gelatin

In a small saucepan, combine ½ cup cold water. Sprinkle the gelatin evenly over the water’s surface, ensuring full coverage. Let sit undisturbed for 5 minutes to allow the gelatin to soften ("bloom") and absorb moisture.

Step 2: Prepare Mango Puree

With a sharp knife, finely dice ½ cup of the peeled mango flesh and set aside for garnish. In a blender, add the remaining mango (≈1½ cups when pureed) and blend on high speed until completely smooth, with no visible lumps. Transfer the puree to a bowl and set aside.

Step 3: Heat and Combine Base Ingredients

Over medium heat, place the saucepan with bloomed gelatin on the stovetop. Add sugar and salt, stirring constantly with a heat-resistant spatula for 2–3 minutes until the sugar and salt are fully dissolved and the gelatin is completely incorporated (mixture will be warm, not boiling).

Remove the saucepan from heat and immediately stir in the mango puree, evaporated milk, and lemon juice. Taste and adjust seasonings: add a pinch more salt if needed, a touch more sugar for sweetness, or a squeeze of lemon juice if tartness is lacking.

If the mango puree is fibrous (rare with ripe mangoes), strain the mixture through a fine-mesh sieve into a clean bowl to remove pulp. Return the strained mixture to the saucepan, then stir in the reserved diced mango.

Step 4: Pour and Chill

Lightly grease the interior of 6–8 ramekins (4-ounce capacity, ideal for individual servings), tea cups, or short glasses with nonstick spray or oil. Divide the pudding mixture evenly among the prepared molds, filling each to ¾ full to prevent overflow.

Cover the molds tightly with plastic wrap, ensuring the wrap touches the pudding surface to avoid a skin. Refrigerate until set, at least 3 hours (or up to 3 days for best texture).

Step 5: Unmold and Serve

When ready to serve, gently dip the base of each ramekin into a bowl of hot water for 5–10 seconds to loosen the edges. Invert the mold onto a serving plate, tapping lightly to release the pudding. For easier unmolding, run a thin knife or spatula around the inner edge before inverting.

Drizzle a small amount of evaporated milk over each pudding and garnish with additional diced mango. For a richer finish, add toasted pistachios or a drizzle of honey (optional).

Large Pudding Alternative

For a single large serving (serves 8–10), pour the entire pudding mixture into a 2-quart baking dish (9×9-inch). Proceed with chilling as instructed (no need to unmold). Serve directly from the dish, topped with evaporated milk and diced mango.

Variations & Tips

• Vegan Substitution: Replace gelatin with 1 tablespoon agar powder per packet. Thoroughly dissolve the agar in ½ cup hot water before adding to the sugar-salt mixture.

• Frozen Mango Hack: Use 16-ounce frozen mango chunks (thawed). Drain excess liquid, dice ½ cup for garnish, and blend the remaining 2 cups (≈1½ cups puree) for the base.

• Coconut Milk Twist: Substitute evaporated milk with full-fat coconut milk for a dairy-free option.

• Pistachio Crunch: Toast 2 tablespoons chopped pistachios, sprinkle with salt, and add to the top before serving for texture.

Reader Comments & Testimonials

• @AMTKA: "A teaspoon of agar powder can replace a tablespoon of gelatin. When using agar, thoroughly dissolve it in hot liquid, as it requires higher temperatures to activate."

• Summer in Australia: "Saving this for Summer! Will attempt with agar and coconut milk for vegan family."

• Traditional Favorite: "Grew up with this, made with agar—prefer it! Almond and lychee versions are also great."

• Frozen Mango Hack: "Used 16oz frozen mango: ½ cup diced (garnish) and 1½ cups puree. Worked perfectly; fresh not needed."

• Cookie Topping: "Topped with crushed ginger snap cookies—delicious! Pie filling potential too."

Note: Ramekins or 4-ounce vessels work best for individual servings. Adjust quantities if using larger molds; the recipe scales to 2-quart baking dishes for a single large pudding.