Mango Pudding (with Coconut Milk)
This mango pudding recipe is smooth, creamy, and bursting with tropical mango flavor. Made with fresh mangoes, coconut milk, and gelatin, it’s an easy make-ahead dessert that’s perfect for warm days or when you want something light yet satisfying. Serve it chilled with fresh mango cubes and a sprinkle of toasted coconut for the perfect finish.
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Servings: 4
Calories: 169kcal
Equipment
- Blender or food processor
- 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.
Notes
Strain mango puree for a smoother texture.
Substitute agar-agar powder for gelatin to make it vegetarian.
Frozen mango chunks work well — thaw before blending.
Nutrition
Calories: 169kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 11mg | Potassium: 287mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1339IU | Vitamin C: 46mg | Calcium: 20mg | Iron: 1mg