Easy Simple Mango Pudding
A delicious creamy pudding made of sweet mangoes and coconut milk - made of only 6 simple ingredients. This easy Chinese mango pudding recipe will be a hit with everyone! My recipe is gluten-free, and dairy-free adaptable with substitutes.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz mangos (that are fresh, fully ripe and tender. Do not use unripe mangos or canned mangos!)
- 0.54 cups coconut milk (full-fat kind or sub with evaporated milk, heavy cream or evaporated coconut milk )
- 2 tbsp water (cold)
- 1.5 tbsp white granulated sugar
- 1.5 tbsp gelatin (powder)
- 4 tbsp Evaporated milk (or coconut milk for a dairy-free version)
Instructions
- 1
Peel, pit and slice fully ripened mangoes into small pieces. Transfer mango pieces to a blender or food processor. Blend into a very smooth purée, at least 1 minute. This needs to be very smooth in order to break up the mango fibers. Tip: For extra smooth pudding, run the mango puree through a fine sieve.
- 2
In a large bowl, add cold water and gelatin. Mix for 30-45 seconds to thicken. (Don't panic if the gelatin thickens into a gel like substance, this is normal. It will also have a slight smell, but this will disappear once combined with other ingredients).
- 3
To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Give it a stir until smooth and well combined.
- 4
Transfer mango mixture to a small pot. On medium-low heat, whisk until gelatin has melted and fully dissolved, about 3-4 minutes. The mixture should be completely smooth with a creamy texture. Do not bring pudding mixture to a simmer/boil or have it bubbling!
- 5
Pour mixture into four greased serving bowls or silicone molds. If needed, poke out any air bubbles on the surface and smooth out the top with a spatula. Optional: cover with plastic wrap.
- 6
Refrigerate for at least 6 hours or overnight until it sets. Serve chilled with evaporated milk.