When I want a tropical, creamy dessert that's light but still feels indulgent, I make this mango pudding. It's smooth, full of fresh mango flavor, and made extra rich with coconut milk.
Best of all, it's one of the easiest desserts I know - just a handful of simple ingredients, a few minutes on the stove, and some time in the fridge to set. I love serving it after dinner on warm days, but honestly, it's so good I could eat it for breakfast too.
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Why This is the Best Mango Pudding
This is my go-to mango dessert when I want something quick and fuss-free. It's naturally gluten-free, packed with fresh mango flavor, and feels just as special as the Chinese mango pudding you find at dim sum. With only a few steps, this mango dessert is truly a mango pudding recipe anyone can make.
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Ingredients for Creamy Coconut Mango Pudding
The combination of fresh mango and coconut milk gives this pudding its tropical, creamy flavor while keeping the ingredient list short and simple.
- Gelatin - I use unflavored gelatin powder to set the pudding.
- Water - Just enough to bloom the gelatin.
- White sugar - Adds sweetness to balance the mango flavor.
- Coconut milk - Full-fat canned coconut milk gives the pudding a tropical twist and creamy texture.
- Mangoes - Fresh, ripe mangoes give the best flavor, but frozen or canned mango will work in a pinch.
See recipe card for complete list of ingredients and quantities
Variations You Can Try
You can easily customize this mango pudding recipe to match your preferences or the ingredients you have on hand.
- Hong Kong-Style Chinese Mango Pudding - Swap the coconut milk for evaporated milk for a lighter texture similar to what's served at many Chinese restaurants.
- Mango Mousse - Once the pudding mixture cools slightly, fold in whipped cream for an airy, mousse-like dessert.
- Agar-Agar Version - Replace gelatin with agar-agar powder if you prefer a vegetarian option. Follow package directions for best results.
If you want to try a different kind of fruit pudding, try this strawberry pudding for a delicious treat.
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How to Make Mango Pudding Step-by-Step
This mango pudding recipe comes together quickly. The hardest part is waiting for it to set!
Bloom the gelatin
Place the gelatin and water in a small bowl. Whisk for 30 seconds to combine, then let it sit for a few minutes until you have bloomed gelatin - fully hydrated gelatin that will dissolve smoothly when heated.
Combine Ingredients
Whisk in the sugar, coconut milk, and mango puree. If you're using fresh mango, pop it in a blender or food processor first and blend it until completely smooth.
Heat the Pudding Mixture
Transfer the gelatin mixture to a small pot over medium-low heat. Whisk for 4-5 minutes until the gelatin is fully dissolved and the mango is warmed through.
Chill Until Set
Pour into serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until set.
Tips for Perfect Texture & Flavor
A few small steps can make the difference between good pudding and the perfect mango pudding.
- Strain the mango puree through a fine sieve for a silky, creamy pudding.
- If your mangoes are very sweet, you may need less sugar - taste the mango mixture before adjusting.
- To make mango pudding without gelatin, substitute agar agar powder or agar agar flakes and follow package directions.
- Use evaporated milk instead of coconut milk for a lighter, Hong Kong style Chinese mango pudding like you'll find in many Chinese restaurants.
- For a deeper mango flavor, try using canned mango pulp or frozen mango chunks when fresh mango isn't available.
Serving Suggestions
This mango pudding is best served chilled with fresh mango cubes or diced mango on top for extra flavor and texture. I love sprinkling toasted coconut flakes over the top for added crunch and tropical taste.
It pairs beautifully with other dessert recipes like almond cookies, coconut macaroons, or even a slice of mango mousse cake for a full mango dessert spread. If you're serving it at a party, place each pudding in small glass cups for a pretty presentation that shows off the color and silky texture.
Storage
Cover the pudding with plastic wrap to prevent it from absorbing any fridge odors and refrigerate for up to 3 days. This makes it a great make-ahead dessert for parties or gatherings.
Avoid freezing, as it can change the creamy texture and cause the pudding to separate. If you have leftover mango pudding, enjoy it within a few days for the freshest mango flavor.
📋 Recipe
Mango Pudding (with Coconut Milk)
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Equipment
- Blender or food processor
- small mixing bowl
- Whisk
- small saucepan
- plastic wrap
Ingredients
- 1½ tablespoons unflavored gelatin powder
- 2 tablespoons water
- 1½ tablespoons white sugar adjust to taste
- ½ cup canned coconut milk
- 3 cups mango about 12 ounces fresh or frozen, pureed
Instructions
- Place gelatin and water in a small bowl; whisk for 30 seconds to combine. Let stand to bloom.1½ tablespoons unflavored gelatin powder, 2 tablespoons water
- Whisk in sugar, coconut milk, and mango puree until smooth.1½ tablespoons white sugar, ½ cup canned coconut milk, 3 cups mango
- Transfer pudding mixture to a small pot and cook over medium-low heat for 4-5 minutes, whisking, until gelatin is melted and mixture is smooth.
- Pour into individual serving dishes. Cover with plastic wrap and refrigerate for 3 hours or until set.
