Easy Simple Mango Pudding
User Reviews
5
Easy Simple Mango Pudding
Description
This mango pudding recipe starts with fully ripened mangoes peeled, pitted, and diced, then blended until ultra-smooth to break down mango fibers. Optionally, passing the puree through a fine sieve further refines the texture. Meanwhile, gelatin is bloomed in cold water until thickened, then combined with sugar, coconut milk, and mango puree, whisked until smooth.
The mixture is warmed gently over medium-low heat to fully dissolve the gelatin without boiling, ensuring a creamy, uniform pudding texture. The balance of mango’s natural sweetness and coconut’s richness defines the final flavor.
Once cooled and set, it can be served topped with evaporated or coconut milk for added creaminess. The pudding’s soft yet firm set makes it suitable for individual servings or as part of a tropical dessert menu.
Ingredients
- 12 oz Mango fully ripened and tender. Avoid mangoes that are not or it will result in a sour pudding
- 0.54 cups coconut milk full fat kind or sub with evaporated milk, heavy cream or evaporated coconut milk
- 2 tablespoon water cold
- 1.5 tablespoon granulated sugar white
- 1.5 tablespoon gelatin or 1.5 teaspoon agar agar powder for a vegan version
Serve with:
- 4 tablespoon evaporated milk or sub with coconut milk for a vegan version
Instructions
- Peel, pit and dice fully ripened mangoes. Transfer mango chunks to a blender or food processor. Blend into a very smooth puree, at least 1 minute. This needs to be very smooth in order to break up the mango fibers. Set aside.Tip: For extra smoothness, run the fresh mango puree through a fine sieve, discarding any fibers.
- 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 don’t worry this will disappear once combined with other ingredients.
- To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Whisk until smooth and well combined.
- Transfer mango mixture to a small pot. On medium-low heat, whisk until gelatin has melted and fully dissolved, about 4-5 minutes and warm. The mixture should be completely smooth with a creamy texture. Do not bring mango pudding mixture to a simmer/boil. We only want to melt the bloomed gelatin.(If you're using agar agar powder, bring it to a boil to activate the agar agar and remove off heat immediately).
- Once the mixture is smooth, pour into four individual serving bowls or a greased silicone mold. If needed, poke out any air bubbles seen on the surface and smooth out the top with a spatula. Optional: cover with plastic wrap.
- Refrigerate for at least 6 hours or overnight until it sets.
- Enjoy with evaporated milk or more coconut milk!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 26mg | 1% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 956IU | 19% |
| Vitamin C | 32mg | 36% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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