Introducing the Easy & Creamy Mango Pudding: your ticket to sweet, sun-kissed indulgence with almost no fuss in the kitchen! This dessert is impossibly smooth, lusciously creamy, and bursting with the essence of ripe mangoes—the very taste of summer in every spoonful. Whether you’re welcoming guests or just charming your weeknight, this pudding is loaded with tropical flavor, beautifully velvety texture, and a lovely golden color that’s as pleasing to the eyes as it is to the palate. Best of all, it’s a cinch to whip up with just a handful of ingredients and minimal prep, making it the ultimate treat for mango lovers and pudding fans alike.
Ingredients You’ll Need
The beauty of this Easy & Creamy Mango Pudding is in its simple, honest ingredients—each one is essential, working together to create that unmistakable tropical flavor and silky mouthfeel. Don’t be tempted to skip or substitute too much, because every component has its role in making your pudding a true standout!
- Mango Puree: Use perfectly ripe mango for the brightest flavor and sunset-hued color; canned works in a pinch, but nothing beats fresh.
- Milk: Whole milk brings creaminess and acting as the base for our pudding, balancing the mango’s natural sweetness.
- Heavy Cream: This is optional but makes your pudding extra rich and dreamy; if you prefer lighter, more refreshing pudding, just use more milk.
- Sugar: Adjust to taste—just enough to highlight the fruit without overwhelming its natural charm.
- Gelatin Powder: The magic ingredient for that perfect set; swap for agar-agar if you want a vegetarian version.
- Warm Water: Used to bloom the gelatin, ensuring your pudding is impossibly smooth and free from pesky lumps.
- Lemon or Lime Juice: Just a hint brightens the whole dessert, keeping flavors lively and refreshing—it’s optional, but so worth it!
How to Make Easy & Creamy Mango Pudding
Step 1: Bloom the Gelatin
Start by blooming your gelatin: sprinkle 1 teaspoon of gelatin powder over 2 tablespoons of warm water in a small bowl. Give it a little stir, then set it aside for about 5 minutes until it thickens up and all the grains are hydrated. This step is absolutely key for getting that signature delicate pudding jiggle—skip it and you risk a grainy or uneven set.
Step 2: Prep the Mango Puree
Grab your mango, peel and pit it, then chop it into chunks. Pop those golden cubes into a blender or food processor and blitz until absolutely smooth—no lumps allowed! Measure out 1 cup of this sunshine-hued puree. If mangoes aren’t in season or you’re short on time, canned mango puree makes a fantastic backup.
Step 3: Sweeten & Combine
In a small saucepan set over low heat, warm 1 cup of milk and ½ cup of heavy cream gently—don’t let it boil, just warm until steamy. Add the sugar, stirring patiently until it dissolves completely. Remove from the heat. It’s this warm, milky base that gives Easy & Creamy Mango Pudding its signature lush taste and feel.
Step 4: Add the Set Agent
Now stir the bloomed gelatin into the warm milk mixture. Whisk gently but thoroughly, making sure the gelatin melts completely. If you see any undissolved bits, return the pan to low heat briefly and whisk until smooth—this ensures the pudding sets up perfectly silky.
Step 5: Mix In the Mango
Pour your warm milk-gelatin mixture over the prepared mango puree. Give the bowl a good stir until everything is utterly combined. Add a small squeeze of fresh lemon or lime juice if desired—the citrus brightens up all the flavors. Take a sneaky taste and adjust the sweetness if you like.
Step 6: Strain (Optional)
For the most luxurious, restaurant-style Easy & Creamy Mango Pudding, strain your mixture through a fine-mesh sieve into a big jug or bowl. This catches any sneaky fibers or lumps, leaving you with pure, velvety gold.
Step 7: Pour & Chill
Divide your mixture between ramekins, little glass cups, or even pretty molds. Cover and refrigerate for at least 2 to 3 hours, or until the pudding has set with a delicate wobble. There’s no rush—this is the easiest part, and anticipation just makes that first spoonful even sweeter.
Step 8: Serve
To unmold, run the ramekin lightly through warm water for about 5 seconds, then gently invert onto your plate. Or serve it right in its cup! Dress with mango cubes, a few mint leaves, or a cheeky drizzle of coconut milk for an irresistibly fresh finish.
How to Serve Easy & Creamy Mango Pudding
Garnishes
Elevate your Easy & Creamy Mango Pudding with playful toppings: jewel-like mango cubes, fresh mint leaves, or a graceful swirl of coconut milk transform each serving into a show-stopper. Even a sprinkle of toasted coconut or crushed pistachios adds dreamy texture and color—have fun and make it your own!
Side Dishes
Pairing this pudding with light, crisp cookies—like buttery shortbread or coconut wafers—creates a lovely contrast. If you want to keep things tropical, a side of diced pineapple or berries makes for a refreshingly bright, palate-cleansing touch.
Creative Ways to Present
Let your imagination run wild: present your Easy & Creamy Mango Pudding in fun jars, shot glasses for a tasting party, or pour into a large trifle bowl for family-style scooping. Layer with berries or whipped cream for a colorful parfait, or serve atop a bed of crumbled biscuits for extra crunch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Simply cover the pudding with plastic wrap or pop a lid on your containers—store in the fridge, and you’ll find that the Easy & Creamy Mango Pudding keeps beautifully for up to 3 days, maintaining its flavor and texture.
Freezing
While the pudding can technically be frozen, the texture will change and may become more icy and less creamy once thawed. If you want to make it ahead for a special event, it’s best to keep it chilled in the fridge rather than freezing.
Reheating
No reheating needed—Easy & Creamy Mango Pudding is served chilled for that ultra-refreshing creaminess! If it’s been stored for a couple of days, just give it a quick stir or unmold fresh from the fridge and garnish before serving.
FAQs
Can I use agar-agar instead of gelatin?
Absolutely! For a vegetarian version, swap 1 teaspoon of gelatin for about ½ teaspoon of agar powder. Make sure to dissolve the agar in boiling water before combining it with your milk mixture for the smoothest result.
What kind of mango works best?
Choose perfectly ripe, juicy varieties like Ataulfo, Alphonso, or Kent for the brightest flavor and color. If your mango isn’t very sweet, feel free to add a little extra sugar to compensate.
Is it possible to make a dairy-free version?
You bet! For a vegan or dairy-free twist, use creamy coconut milk or your favorite non-dairy milk and skip the cream. The result will still be luscious and satisfyingly rich.
Can I double or halve this Easy & Creamy Mango Pudding recipe?
Absolutely, this recipe scales up or down beautifully. Just maintain the ratios, and you can create as many servings as your crowd (or cravings) demand.
Why isn’t my pudding setting?
Most likely, the gelatin wasn’t fully dissolved or bloomed, or the mixture was too warm when poured into your molds. Ensure the gelatin is hydrated properly and completely melted into the milk mixture before combining with the mango puree.
Final Thoughts
There’s something truly special about sharing a dish as bright and irresistible as Easy & Creamy Mango Pudding! Whether you’re out to impress or simply want to treat yourself, this pudding’s sunny flavor, smooth-as-silk texture, and ease of preparation make it a surefire favorite. I hope you’ll try it out soon—and that it brings a little extra sunshine to your table!
Print
Easy & Creamy Mango Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: ~4 servings
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: Fusion
- Diet: Vegetarian
Description
Indulge in the smooth and luscious delight of Easy & Creamy Mango Pudding. This simple recipe combines the tropical sweetness of ripe mangoes with the richness of cream for a heavenly dessert.
Ingredients
Main Ingredients:
- 1 cup ripe mango puree (about 1 large mango, or use canned)
- 1 cup milk (whole milk for creaminess)
- 1/2 cup heavy cream (optional, can substitute extra milk)
- 3 tablespoons sugar (adjust to taste)
- 1 teaspoon gelatin powder (or agar-agar for vegetarian)
- 2 tablespoons warm water (to bloom gelatin)
- A small squeeze of lemon or lime juice (optional, for brightness)
Instructions
- Bloom the gelatin – In a small bowl, mix 1 tsp gelatin with the 2 Tbsp of warm water. Let it sit 5 minutes until it becomes thick.
- Prep mango puree – Blend chopped fresh mango (peeled and pitted) until smooth. Measure out 1 cup of puree.
- Sweeten & combine – In a saucepan over low heat, warm the milk and cream. Stir in the sugar until fully dissolved. Remove from heat.
- Add set agent – Stir the bloomed gelatin into the warm milk mixture until completely melted.
- Mix in mango – Pour the milk-gelatin mixture into the mango puree. Add a squeeze of citrus juice if using. Taste and adjust sweetness.
- Strain (optional) – For a velvety-smooth texture, strain through a fine sieve into a large bowl or measuring cup.
- Pour & chill – Divide the pudding into molds, ramekins, or glasses. Cover and refrigerate for at least 2–3 hours, until fully set.
- Serve – Unmold by dipping the bottom in warm water for 5 seconds, then invert onto a plate. Garnish with mango cubes, mint leaves, or a drizzle of coconut milk.
Notes
- Gelatin vs. Agar‑agar: 1 tsp gelatin ≈ ½ tsp agar powder. Dissolve agar in boiling water before combining.
- Dairy-free: Use coconut milk or almond milk instead of milk and cream.
- Extra flavor: Stir in 1 tsp vanilla or top with red fruit coulis for a contrasting drizzle.
- Make ahead: These keep refrigerated, covered, up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 20g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
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