Description
This creamy mango pudding is a refreshing and luscious dessert that can be prepared quickly at home using ripe mangoes, gelatin, and coconut milk. With a smooth texture and tropical flavor, it’s perfect for a light yet satisfying treat. The recipe is simple, versatile, and can be easily adapted for vegan preferences by swapping gelatin for agar agar.
Ingredients
Scale
Mango Pudding Ingredients
- 2 medium ripe mangoes (fresh, or substitute with frozen or canned mango pulp)
- 2 teaspoons gelatin powder (or agar agar powder for a vegan alternative)
- 1 cup coconut milk (or evaporated milk for a lighter pudding)
- 1/2 cup granulated sugar (adjust based on mango sweetness)
Instructions
- Prep Mangos: Peel and pit the mangoes, then dice them into chunks. Blend until smooth to create fresh mango puree.
- Bloom Gelatin: Sprinkle the gelatin powder over a small bowl of cold water and let it sit for 30-45 seconds to bloom and soften.
- Combine Mix: In a mixing bowl, whisk together the bloomed gelatin, sugar, coconut milk, and mango puree until the mixture is smooth and fully combined.
- Heat Mixture: Pour the mixture into a saucepan and heat over medium-low heat. Stir gently until small bubbles appear around the edges and the gelatin fully dissolves, approximately 4-5 minutes. Avoid boiling.
- Pour & Chill: Pour the warm pudding mixture into serving bowls or molds. Refrigerate for at least 6 hours until the pudding is set and chilled.
Notes
- For a vegan version, substitute gelatin with agar agar powder and adjust setting time accordingly.
- Adjust sugar based on the natural sweetness of mangoes to avoid overly sweet pudding.
- Use ripe mangoes for the best flavor; canned or frozen mango pulp works well if fresh mangoes are unavailable.
- Ensure you do not boil the gelatin mixture to maintain its gelling properties.
- Serve chilled and garnish with fresh mango slices or mint leaves if desired.
