Mango Pudding is the recipe that Maria makes every time she wants to end a meal with something that feels genuinely elegant and completely special without any baking, any complicated technique, or any special equipment beyond a blender and four glasses. She blooms the gelatin first in cold water because she learned through several failed batches that skipping the bloom step produces the rubbery uneven texture that everyone has encountered at a disappointing dim sum table and she refuses to produce that at her own.
She blends the ripe mango until completely smooth, adds the evaporated milk and sugar, melts the bloomed gelatin gently in the microwave in short bursts, folds it into the blender, pours the whole silky mixture into four glasses, and leaves them to wobble their way into the most perfectly set and completely beautiful mango pudding in the refrigerator for two hours.
Mango Pudding is the most silky and creamy classic Chinese dessert made with five simple ingredients, a blender, and refrigerator time into the most light and tropical and completely extraordinary pudding that is simultaneously elegant enough for a dinner party and easy enough for a weeknight. Fresh ripe mango blended with evaporated milk, sugar, and bloomed gelatin set into individual glasses and topped with more evaporated milk and fresh mango. Come follow us on Pinterest where we share beautiful individual dessert recipes and easy summer favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Mango Pudding Recipe
This Mango Pudding recipe is the five-ingredient fifteen-minute no-bake dessert that produces the most completely extraordinary and genuinely restaurant-quality result for the absolute minimum amount of effort. The entire active preparation takes less than fifteen minutes. The refrigerator does the rest. And the result is so silky and smooth and deeply mango-flavored and beautifully wobbly that every single person who tastes it immediately wants to know what the recipe is.
The evaporated milk is the ingredient that gives this pudding its characteristic and completely authentic Hong Kong dim sum flavor. Evaporated milk has a slightly caramelized and concentrated dairy richness that is subtly different from fresh milk and that complements the tropical fragrance of the mango in a way that makes the pudding taste nostalgic and completely specific to its cultural origin. Always say yes to the drizzle of evaporated milk over the top when it is offered, cara mia. Our Mango Sticky Rice Cookies make a beautifully tropical and equally mango-vibrant companion for a complete and wonderful tropical dessert celebration spread.
Ingredients Needed for This Mango Pudding Recipe
- 500g Fresh Mango Flesh, peeled and deseeded (about 2 cups)
- 2 tbsp Granulated Sugar, to taste
- 240ml (1 cup) Evaporated Milk
- 1 tbsp Gelatin Powder
- ¼ cup Cold Water
- Additional Evaporated Milk and Fresh Mango Chunks for serving
How to Make This Mango Pudding Recipe
Begin by blooming the gelatin. Combine the gelatin powder and the cold water in a small bowl and stir briefly. Set aside to bloom for 5 to 10 minutes. The gelatin will absorb the cold water and swell into a thick and soft gel. This blooming step is the most critical preparation in this recipe and must not be skipped. Gelatin powder added directly to hot liquid without blooming first creates lumps that produce an uneven and poorly textured pudding.
While the gelatin blooms, place the peeled and deseeded fresh mango in a blender and blend until completely smooth. For the most silky and smooth pudding with no fibrous texture, strain the mango puree through a fine mesh sieve after blending.
Add the granulated sugar and evaporated milk to the mango puree in the blender and pulse just until combined. Taste the mixture and adjust the sugar level based on the sweetness of your mangoes.
Melt the bloomed gelatin by microwaving in 10-second bursts, stirring between each burst, until the gelatin is completely liquid and fully dissolved with no visible granules remaining. Never boil the gelatin as high heat destroys its setting ability and will produce a pudding that never sets properly.
Add the dissolved gelatin to the blender with the mango mixture and pulse until smooth and evenly combined. Pour the mango pudding mixture into four individual serving glasses or dessert cups. Tap each glass gently on the counter to remove any air bubbles from the surface.
Refrigerate for at least 2 hours until completely set. Once set, top each pudding with a generous drizzle of additional evaporated milk and fresh mango chunks before serving cold.
How to Serve This Mango Pudding Recipe
Serve cold directly from the refrigerator with the evaporated milk drizzled just before bringing to the table. The pale milk drizzled across the vivid orange surface of the pudding is one of the most beautiful and completely iconic dessert visual presentations from the Hong Kong yum cha tradition.
For an elevated dinner party presentation, serve in tall martini glasses or elegant coupe glasses and garnish with a fresh mint leaf and a few fresh mango cubes for the most completely beautiful and sophisticated tropical dessert presentation. Our Dole Whip Cupcakes with Pineapple Filling make a beautifully tropical and equally vibrant companion for a complete and stunning tropical celebration dessert spread.
How to Store This Mango Pudding Recipe
Store the puddings covered with plastic wrap in the refrigerator for up to 4 days. Keep the puddings plain without toppings until ready to serve. Adding the evaporated milk and fresh mango topping just before serving keeps the puddings looking their most fresh and beautiful for the longest possible time.
For make-ahead convenience, make the puddings one full day in advance and refrigerate covered. They are genuinely at their peak texture and flavor 24 hours after making when the gelatin has fully set and all the flavors have integrated completely.
Tips to Make This Mango Pudding Recipe
Always bloom the gelatin in cold water first before melting. Gelatin powder stirred directly into hot liquid without the bloom step produces lumps that distribute unevenly through the pudding mixture and create a grainy and uneven texture in the finished pudding. The 5 to 10-minute bloom in cold water before gentle melting is the step that produces the most silky and consistently smooth result.
Use the ripest and most fragrant mangoes available for the most deeply flavored and most vibrantly colored pudding. Ripe Alphonso, Kensington Pride, or Honey Gold mangoes produce the most intensely sweet and aromatic result. Underripe mangoes produce a dull and flat-tasting pudding regardless of the other ingredients.
Helpful Notes for This Mango Pudding Recipe
Frozen mango can be substituted for fresh when fresh is not available. Thaw the frozen mango completely before blending. Some varieties of frozen mango, particularly Thai-style frozen mango, are very sweet and flavorful and produce excellent results. The pudding made with frozen mango will be slightly less fragrant than one made with perfectly ripe fresh mango but still deeply flavorful and delicious.
Agar-agar powder can be substituted for gelatin for a vegan version of this pudding. Use a 1:1 ratio but be aware that agar-agar sets significantly firmer than gelatin and produces a pudding with a more firm and less wobbly texture. Start with slightly less agar-agar than the gelatin quantity specified and test the set time before committing to the full amount.
Variation of This Mango Pudding Recipe
Maria made a version adding a teaspoon of fresh lime zest to the blended mango mixture for a mango lime pudding with a bright citrus note that lifted the tropical mango flavor into something even more vibrant and completely extraordinary. Teresa tried coconut cream in place of the evaporated milk for a mango coconut pudding that was deeply tropical and richly fragrant in a completely different and equally beautiful way.
For a layered version, pour half the mango pudding mixture into each glass and refrigerate until just barely set, approximately 45 minutes. Pour a thin layer of coconut cream over the surface and refrigerate until that layer is set. Top with the remaining mango pudding for the most beautiful and dramatically layered tropical presentation. Our Easy Berry Cake makes a beautifully fruity and equally fresh companion for a complete and vibrant fresh fruit dessert celebration spread.
FAQs About This Mango Pudding Recipe
Why is my mango pudding rubbery?
A rubbery texture is almost always caused by too much gelatin or by gelatin that was not properly bloomed before melting. Measure the gelatin precisely using a kitchen scale if possible. Always bloom in cold water first and melt gently in 10-second microwave bursts rather than boiling. Boiling destroys the gelatin’s setting protein and causes it to either over-set or never set correctly.
Can I use canned mango instead of fresh?
Canned mango in syrup can be used in a pinch but reduce the sugar to zero or near zero since the syrup from the can adds significant sweetness. Drain the canned mango well before blending. The flavor of the finished pudding will be less fresh and vibrant than the version made with fresh ripe mango.
What fruits cannot be used in this gelatin-based pudding?
Pineapple and kiwifruit both contain enzymes that break down the protein in gelatin and prevent it from setting regardless of how precisely the recipe is followed. Never use fresh pineapple or fresh kiwi in a gelatin-set pudding. Canned pineapple has had its enzymes deactivated by the canning process and can be used safely.
Conclusion
This Mango Pudding is the five-ingredient no-bake dessert that brings the most silky and completely tropical and deeply nostalgic dim sum dessert experience to any home kitchen in fifteen minutes of active preparation and two hours of patient refrigerator rest. We hope it brings the same wobbly golden beauty and the same completely charmed and satisfied gathering to your table that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Mango Pudding The Most Silky and Creamy Classic Dessert You Will Ever Make
- Total Time: 2 hours 20 minutes including chilling
- Yield: 4 puddings 1x
- Diet: Gluten Free
Description
The most silky and creamy Mango Pudding made with fresh ripe mango blended smooth with evaporated milk sugar and properly bloomed gelatin poured into individual glasses and chilled 2 hours until set then topped with a drizzle of evaporated milk and fresh mango chunks. A completely authentic and easy 5-ingredient classic Chinese dessert.
Ingredients
500g Fresh Mango Flesh peeled and deseeded
2 tbsp Granulated Sugar to taste
240ml 1 cup Evaporated Milk
1 tbsp Gelatin Powder
1/4 cup Cold Water
Additional Evaporated Milk and Fresh Mango Chunks for topping
Instructions
1. Combine gelatin powder and cold water in a small bowl. Stir briefly and set aside to bloom 5 to 10 minutes.
2. Blend fresh mango until completely smooth. Strain through fine mesh sieve if desired.
3. Add sugar and evaporated milk to blender. Pulse until just combined. Taste and adjust sugar.
4. Melt bloomed gelatin in microwave in 10-second bursts stirring between each until completely dissolved. Do not boil.
5. Add dissolved gelatin to blender. Pulse until smooth and evenly combined.
6. Pour into 4 individual serving glasses. Tap gently on counter to remove air bubbles.
7. Refrigerate at least 2 hours until completely set.
8. Top with drizzle of evaporated milk and fresh mango chunks before serving cold.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert, No Bake
- Method: No Cook
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 1 pudding
- Calories: 195
- Sugar: 22g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 18mg
Keywords: mango pudding, Chinese mango pudding recipe, silky mango pudding evaporated milk, easy classic mango pudding no bake
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