Description
This Mango Pudding is a luscious, creamy, no-bake dessert that highlights the natural sweetness of ripe mangoes combined with the richness of coconut milk and condensed milk. Perfect for warm days, it sets smoothly with gelatin or agar-agar, making it a delightful tropical treat that’s both easy to prepare and visually appealing.
Ingredients
Scale
Main Ingredients
- 2 ripe mangoes (peeled, pitted, and chopped – about 2 cups)
- 1/2 cup full-fat coconut milk or whole milk
- 1/3 cup sweetened condensed milk
- 1 tablespoon sugar (optional, adjust to taste)
- 1 teaspoon vanilla extract
Setting Agent
- 1 tablespoon unflavored gelatin or agar-agar powder
- 1/4 cup warm water
Garnish (Optional)
- Fresh mango cubes
- Mint leaves
- Whipped cream
Instructions
- Bloom Gelatin or Agar-Agar: In a small bowl, sprinkle the gelatin or agar-agar powder over 1/4 cup of warm water. Let it sit for 5 minutes to absorb the liquid and soften, which will help it dissolve more easily.
- Blend Mango Mixture: Add the chopped mangoes, coconut milk, sweetened condensed milk, sugar (if using), and vanilla extract into a blender. Blend the ingredients until you get a completely smooth and creamy mixture, ensuring no mango chunks remain.
- Dissolve Gelatin: Warm the bloomed gelatin mixture gently over low heat on the stovetop or microwave for 10 to 15 seconds. Stir until it’s fully dissolved, making sure not to boil the mixture as high heat can affect the setting properties.
- Combine Mixtures: Pour the dissolved gelatin into the mango mixture. Blend again briefly to ensure that the gelatin is evenly distributed throughout the pudding base, which will help it set uniformly.
- Chill to Set: Pour the combined pudding mixture into small serving glasses or ramekins. Place them in the refrigerator and chill for at least 4 hours or until the pudding is firmly set.
- Garnish and Serve: Before serving, optionally garnish the puddings with fresh mango cubes, mint leaves, or a dollop of whipped cream to enhance presentation and add fresh flavors.
Notes
- For convenience and consistency, canned mango pulp can be used especially when fresh mangoes are out of season.
- To make a vegan version, substitute gelatin with agar-agar powder and use plant-based condensed milk.
- Adjust sugar based on the sweetness of the mangoes and personal preference.
- Do not boil the gelatin mixture to avoid losing its setting ability.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Asian-Inspired
