Fresh and creamy mango pudding is a make-ahead dessert that is easy to prepare and naturally dairy-free. You just need a blender and a few hours to let the dessert chill.
Happy Lunar New Year friends! If there’s one thing I love for dessert when I’m cooking Thai food all throughout the month of February, it’s a mango dessert. And while you can always make Mango Sticky Rice for a darn-near-perfect Thai dessert, 2021 is the year for keeping things simple. This pudding, made in the blender with just five ingredients, is truly simple.
This recipe started as an update to Mango Yogurt Mousse, a recipe from way back in 2013 that I still make often, but became something totally different. Mango Yogurt Mousse is light and fluffy, but this is a creamier, smoother twist.
You won’t believe how easy it is. Here’s all you need.
Ingredients
- Unflavored Gelatin - This is the plain gelatin that is often sold in the baking aisle and comes in small boxes with ¼-oz 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 are often picked and frozen at peak ripeness so the mangos are 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.
- 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.
More Mango Recipes
- Mango Sticky Rice
- Mango, Pitaya, and Turmeric Smoothie
- Mango Chia Breakfast Bowls
- Slow-Cooker Mango Sriracha Pulled Chicken
- Sweet and Spicy Mango-Avocado Salsa
- Marinated Chicken Skewers with Mango Salsa
- Mango Yogurt Mousse
- Indian Chicken Burgers with Mango Salsa and Cucumber Raita
Favorite Tools
Mango Pudding
Equipment
- Microwave Safe Bowl
- Blender
Ingredients
- ½ cup Water
- 2 ½ teaspoon Unflavored Gelatin (this is one ¼ oz envelope of gelatin)
- 4 tablespoon Sugar
- 12 oz Mango cubes, fresh or frozen (defrost if frozen)
- ½ teaspoon Pure Vanilla Extract
- ½ 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
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