Velvety smooth, creamy, and refreshing mango pudding is as addicting as it is beautiful. This bright and fruity mango dessert is the treat that you absolutely need to keep you cool this summer!
After I eat my weight in dumplings at dim sum, I always keep an eye out for the dessert cart for mango pudding. This popular mango dessert is 100% worth the hype. This mango pudding is packed with fresh mango flavor, creamy, instantly melts in your mouth, and is incredibly refreshing.
Plus, you can make this Chinese mango pudding in under 15 minutes and with only 6 ingredients! If you love this mango pudding recipe, check out my coconut jelly, mango sago, and Vietnamese creme caramel flan recipes for more dessert inspiration.
Table of Contents
❤️ Why You’ll Love This Recipe
- You will have a silky smooth, with just the right amount of sweetness, refreshing and addicting mango pudding.
- This foolproof mango dessert recipe has step-by-step photos, with tips and tricks, and a FAQ section.
- You can easily double or triple this Chinese mango pudding recipe since it only has 6 pantry staple ingredients and 5 simple steps.
🍽 Kitchen Equipment
For this mango pudding recipe, you do not need any fancy kitchen equipment.
- Kitchen scale: I highly recommend adding a kitchen scale to your kitchen equipment staples for any type of dessert or bake. It will ensure the most accurate measurements and flavor every time.
- Blender: you will need a blender to make the mango puree.
- Mixing bowl: you will use a small mixing bowl to bloom the gelatin.
- Small saucepan: you will use a small saucepan to heat up your heavy cream mixture in order to activate the gelatin.
- Fine Mesh Sieve: you will use a fine-mesh sieve to strain the heavy cream mixture to catch any large gelatin clumps.
- Rubber Spatula: a rubber spatula is used to mix the mixture together.
- Small cups, bowls, or jars: for holding the coconut jelly. This mango pudding recipe is very soft and cannot hold its shape on its own without a container. You can use any small bowl, cup, or jar.
🛒 Ingredients
You can find all of the ingredients for this mango dessert recipe at your local grocery market.
- Mango: fresh ripe mangos are the best option for the richest flavor. If you cannot find fresh mangos, frozen mangos work just as well! Just make sure to defrost them before making the puree.
- Granulated Sugar: is the main sweetener of this mango dessert recipe.
- Gelatin Powder: gelatin powder creates that delicious melt-in-your-mouth soft yet jiggly texture. You can find gelatin powder in the baking aisle at your local grocery store.
- Heavy Whipping Cream: this is the main base of this mango pudding. Heavy cream adds a rich creaminess to the mangos.
- Milk: thins out the heavy cream while keeping the mixture creamy.
- Salt: a touch of salt enhances the flavors of the other ingredients.
- Coconut milk or condensed milk: for garnish
✨ Substitutions and Additions
This is your mango pudding. That means you can personalize this mango dessert recipe based on your preferences.
Substitutions
- Agar-agar: instead of using gelatin, you can substitute agar instead. Keep in mind, that this will yield a harder less tender texture.
- Coconut Milk: you can sub coconut milk for the heavy cream and regular milk for a more tropical flavor.
- Evaporated Milk: instead of using regular milk, you can substitute evaporated milk for a creamier Chinese mango pudding.
Additions
- Vanilla Extract: you can add vanilla extract for more warmth and flavor.
- Honey: you can also add in honey for a more floral sweetness.
- Five Spice: for a fun savory addition, you can add a ¼ teaspoon of five-spice for a more aromatic flavor.
- Mint: you can top this Chinese mango pudding with minced mint for a brighter herb flavor.
📝 How to Make Mango Pudding
Making this mango pudding recipe yields the most refreshing mango dessert and it is so easy to make!
- Make mango puree. In a blender, blend the mango and 1 tablespoon of sugar until smooth. Sift the mango through a fine-mesh sieve for a smooth texture. It should yield about 1 ½ cups of mango puree.
- Bloom the gelatin. In a small bowl, add cold water and evenly sprinkle the gelatin on top of it. Let the gelatin bloom and absorb the water for 5 minutes.
- Heat heavy cream, milk, sugar, and salt. In a small saucepan, heat the heavy cream, milk, sugar, and salt until the sugar dissolves and the mixture is steamy and gently simmers along the edges.
- Combine. Once the milk is steamy, remove the saucepan from the heat and add the bloomed gelatin. Mix until combined. Next, sift the milk mixture into the mango puree to prevent any gelatin lumps. Mix until combined. Sift the combined mango mixture one more time if the mixture isn’t thoroughly mixed together.
- Assemble. Pour the mango mixture into small cups, bowls, or jars. Pop any bubbles that come to the top. Cover and refrigerate for 3-4 hours or until set. Serve this mango dessert topped with diced mangos, coconut milk, and a mint sprig.
⭐️ Tips for the Best Mango Pudding
- If fresh mangos are not available, you can use defrosted frozen mangos or canned mango pulp or puree for the recipe. Usually, the pre-made puree is already sweetened so you should reduce the amount of sugar.
- Sift the mango puree through a sieve. This will remove any fibrous flesh from the mangos and ensure a silky smooth pudding.
- Sift the mango pudding mixture if not combined. The mango puree may not be fully incorporated with the heavy cream mixture and have tiny mango clumps. The easiest way to fix this is to sift the entire mixture through a fine-mesh sieve again for a homogenous mixture.
- Do not boil the heavy cream mixture on the stove. Boiling gelatin will result in lesser efficacy and holding strength. If gelatin hits 212°F, it will weaken its gelling ability.
- Sift the heavy cream mixture before adding it to the mango puree. Make sure to sift the mixture through a fine-mesh sieve to catch any large lumps of gelatin that did not dissolve all the way.
🥡 Storage Instructions
You can store this mango dessert covered in the refrigerator for up to 5 days.
💬 Frequently Asked Q’s & A’s
Blooming gelatin is important to ensure a smooth texture. Blooming gelatin means letting the gelatin absorb a liquid so that it can be dissolved later on and set evenly without lumps.
This may be due to the heavy cream/milk mixture being too hot. Over-heating the gelatin can weaken the gelling ability and cause the mango pudding to not set.
This mango dessert lasts up to 5 days in the refrigerator.
If you don’t have access to fresh mangos, I recommend using frozen mangos instead. Simply defrost the mangos before blending them.
Besides this mango pudding, you can make mango cheesecake, mango sticky rice, or mango pomelo sago.
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👩🏻🍳 Recipe
Mango Pudding
Ingredients
Mango Puree
- 2 cup (400 g) mango diced about 2-3 mangos
- 1 tablespoon granulated sugar
Pudding
- 3 ¾ teaspoon (12 g) gelatin powder
- ⅓ cup (80 ml) cold water
- ¾ cup + 1 tablespoon (200 ml) heavy cream
- ½ cup (125 ml) whole milk
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon (2 g) salt
Garnish
- fresh mango pieces
- coconut milk or condensed milk
Instructions
- Make mango puree. In a blender, blend the mango and 1 tablespoon of sugar until smooth. Sift the mango through a fine mesh sieve to for a smooth texture. It should yield about 1 ½ cups of mango puree.
- Bloom the gelatin. In a small bowl, add cold water and evenly sprinkle the gelatin on top of it. Let the gelatin bloom and absorb the water for 5 minutes.
- Heat heavy cream, milk, sugar and salt. In a small saucepan, heat the heavy cream, milk, sugar and salt until the sugar dissolves and the mixture is steamy and gently simmers along the edges.
- Combine. Once the milk is steamy, remove the saucepan from the heat and add in the bloomed gelatin. Mix until combined. Next, sift the milk mixture into the mango puree to prevent any gelatin lumps. Mix until combined. Sift the combined mango mixture one more time if the mixture isn’t fully mixing together.
- Assemble. Pour the mango mixture into small cups, bowls or jars. Gently pop any bubbles that come to the top with a toothpick. Cover and refrigerate for 3-4 hours or until set. Serve this mango dessert topped with diced mangos, coconut milk and a mint sprig.
Notes
- If fresh mangos are not available, you can use defrosted frozen mangos or canned mango pulp or puree for the recipe. Usually, the pre-made puree is already sweetened so you should reduce the amount of sugar.
- Sift the mango puree through a sieve. This will remove any fibrous flesh from the mangos and ensure a silky smooth pudding.
- Sift the mango pudding mixture if not combined. The mango puree may not be fully incorporated with the heavy cream mixture and have tiny mango clumps. The easiest way to fix this is to sift the entire mixture through a fine-mesh sieve again for a homogenous mixture.
- Do not boil the heavy cream mixture on the stove. Boiling gelatin will result in lesser efficacy and holding strength. If gelatin hits 212°F, it will weaken its gelling ability.
- Sift the heavy cream mixture before adding it to the mango puree. Make sure to sift the mixture through a fine-mesh sieve to catch any large lumps of gelatin that did not dissolve all the way.
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