Mango Pudding
Published Feb 12, 2021•Updated Feb 26, 2025
This post may contain affiliate links. Please read our disclosure policy.
Skip store-bought options, and make this homemade Mango Pudding Recipe instead! Naturally dairy-free and perfectly sweet with a decadently creamy texture, it’s been my favorite make-ahead dessert for years. All you need is a blender and a few hours to let it chill.
This dessert started out as an update to my Mango Yogurt Mousse, a recipe from way back in 2013 that I still make often. However, in the process, it became something totally different yet equally delicious. Mango mousse is light and fluffy, but this pudding is creamier and smoother for a bit of a twist.
With a prep time of 20 minutes and just six simple ingredients, you won’t believe how easy it is!
Looking for more ways to use mango? Try Mango on Sticky Rice (one of the first recipes I learned to make when I lived in Thailand). Or do you want a breakfast option? Mango Chia Seed Pudding or Mango and Spinach Green Smoothie are both easy and so delicious. For something savory, try Slow-Cooker Mango Chicken or Crunchy Thai Ramen Noodle Salad.
Ingredients
- Unflavored Gelatin – This is the plain gelatin powder that is often sold in the baking aisle and comes in small boxes with ¼-ounce envelopes of gelatin inside.
- Mango Cubes – I have a strong preference for using frozen mango cubes in this dessert because they are so easy to use and ripe mangoes are picked and frozen at their peak. As a result, the mango flavor is much stronger, making the pudding nice and sweet. If using fresh mangos, just be sure to weigh the flesh after you’ve removed and discarded the peel and seeds.
- Coconut Milk – Use canned coconut milk that is found in the canned or international aisle (not coconut milk that is sold as a dairy substitute in the refrigerator aisle). Regular (not light) coconut milk will give you the most rich and creamy pudding, but light coconut milk will also work. If you don’t need to keep your mango pudding dairy-free, evaporated milk will also work.
- Sugar – Most of the sweetness in the dish comes from mangos, but adding some extra sugar helps to balance out any mangos that might not be super ripe and sweet.
- Pure Vanilla Extract – Gives the pudding a hint of vanilla flavor which is a great counterpoint to the sweet mangos.
- Mango Cubes, Whipped Cream, or Shredded Coconut – These are great garnishes if you want to decorate the pudding right before serving, but not necessary.
Pin this now to save it for later
Pin It Now
How to Make It
- Soften the gelatin – Pour cold water into a microwave-safe bowl, sprinkle the gelatin on top, and set it aside to soften.
- Dissolve the sugar – Melt the gelatin and water in the microwave, and whisk in the sugar, letting it dissolve completely.
- Combine – Blend the sweetened gelatin mixture, mango, vanilla, and coconut milk until smooth.
- Chill – Place small bowls or glasses on a sheet pan, and fill them with pudding. Then, transfer the pan to the fridge to chill and set the pudding.
- Serve – Add your favorite toppings like mango cubes, coconut flakes, or whipped cream, and enjoy!
Tips for the Best Mango Pudding
Make sure the gelatin is free from lumps – if the sugar and gelatin are not easily dissolving, microwave the mixture for another minute, and continue whisking.
Remove air bubbles – Gently tap the pan on the counter before refrigerating. This removes any air bubbles from the pudding.
Create an extra smooth consistency – Run the mango puree through a fine mesh sieve before chilling to remove any mango pulp or small pieces of fruit for a velvety smooth consistency.
Stored in the fridge covered with plastic wrap or an airtight lid, leftover pudding will stay fresh for up to 2 days.
I haven’t tested it, but many people have had success using agar agar powder instead. Just keep in mind that it is thicker than gelatin, meaning you’ll need less. You also need to boil agar agar before using it. Follow the package instructions to set roughly 2-3 cups of liquid. If you try it out, I’d love to know how it goes!
Sure! Feel free to use any other tropical fruit you prefer. Passionfruit or strawberries would make great options.
More Fun Mango Recipes
Favorite Tools
Pin this now to save it for later
Pin It Now
Mango Pudding
Equipment
- Microwave Safe Bowl
- Blender
Ingredients
- 1/2 cup Water
- 2 1/2 teaspoons Unflavored Gelatin (this is one 1/4 oz envelope of gelatin)
- 4 Tablespoons Sugar
- 12 ounces Mango cubes, fresh or frozen (defrost if frozen)
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 cup Coconut Milk (use regular, not light canned coconut milk for the most flavor)
- Extra mango cubes, shredded coconut, or whipped cream (optional), for topping
Instructions
- Pour water into a microwave-safe bowl. Sprinkle gelatin over the top and let it sit for 5 minutes to soften.
- Transfer water and gelatin to the microwave and heat on high for 1 minute. Whisk in sugar and continue whisking until gelatin and sugar are both fully dissolved. (If they are not easily dissolving, microwave the mixture for another minute and then continue whisking. Be sure there are no unincorporated pieces of gelatin in this mixture or the pudding will have lumps.)
- Combine gelatin mixture, mango, vanilla, and coconut milk in a blender and blend until smooth.
- Place small bowls or glasses on a sheet pan (this will make it easier to transfer to the fridge). Fill with pudding. Tap the pan lightly on the counter to remove any air bubbles.
- Refrigerate until pudding is set, at least 4 hours and up to 2 days ahead.
- Top with mango cubes or whipped cream and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
