The Ultimate Easy & Silky Mango Pudding (Vegan Adaptable!)

Mango Pudding is a beloved, light, and refreshing dessert—especially popular in Hong Kong dim sum restaurants and throughout tropical Asia. Yet many home cooks shy away, daunted by the idea of gelatin, precise cooking temperatures, or hard-to-find ingredients. This easy mango pudding recipe simplifies everything: it uses only 5–6 straightforward ingredients, requires just 10–15 minutes of active prep time, and sets in the refrigerator. Whether you’re hosting a summer gathering, need a last‑minute vegan mango pudding, or crave the classic mango pudding with condensed milk, this recipe has you covered.

Key Benefits of This Recipe

• Silky‑Smooth Texture: Achieve a creamy mouthfeel that truly melts on the tongue.
  
• Dietary Adaptability: Easily make dairy‑free, gluten‑free, vegan mango pudding by swapping ingredients.
  
• Superior Flavor: Fresh mangoes provide vibrant color and tropical aroma.
  

In this comprehensive guide, you’ll find expert tips, a step‑by‑step how‑to, creative variations, storage advice, FAQs, and a printable recipe card. Let’s get started!

What Is Mango Pudding?

Definition
Mango pudding is a creamy, jello‑like dessert made from pureed mangoes, milk (evaporated or coconut), sugar, and a gelling agent—traditionally gelatin, though agar‑agar offers a vegan alternative.

Cultural & Historical Context

• Popularity: A staple at Hong Kong dim sum tables and found in Chinese restaurants from Singapore to Thailand.
  
• Origins: Though inspired by British colonial puddings in India, mango pudding itself is not a classic Vietnamese treat.
  
• Texture Spectrum: Some puddings use cornstarch for a custard‑like result; this style relies on gelatin or agar‑agar for a firm, jello‑like set.
  
• Symbolism: In Chinese culture, setting mango pudding in goldfish or koi molds symbolizes good luck and prosperity.
  

Why Our Mango Pudding Recipe Is the Best

1. Simplicity & Speed
   
   • Only 5–6 ingredients
     
   • 10–15 minutes active prep
     
2. Perfect Texture
   
   • Ultra‑smooth and creamy, not rubbery
     
   • Melts in your mouth
     
3. Ingredient Flexibility
   
   • Swap dairy milks for coconut, almond, or oat milks
     
   • Choose gelatin or agar‑agar without sacrificing taste
     
4. Fresh vs. Canned Mangoes
   
   • Fresh Ripe Mangoes: Best flavor, vibrant color
     
   • Canned Mango Puree: Convenient—but watch sweetness and texture
     

Ingredients You’ll Need

Essential Equipment

👉Our Best Kitchen Tools

Step‑by‑Step Instructions

1. Prepare the Mango Puree
   
   • Peel, pit, and dice fresh mangoes.
     
   • Blend until very smooth.
     
   • Pro Tip: For the silkiest texture, pass puree through a fine sieve.
     
2. Activate the Gelling Agent
   
   • Gelatin: Sprinkle 2 tsp over ¼ cup cold water. Let bloom 5–10 minutes.
     
   • Agar‑Agar: Whisk 1 tsp into ¼ cup water in a saucepan. Bring to a boil, stirring to dissolve completely.
     
3. Combine the Pudding Mixture
   
   • In a saucepan, combine evaporated milk (or coconut milk), sugar (or condensed milk), and the mango puree. Stir gently.
     
4. Heat Gently
   
   • For Gelatin: Warm mixture over medium‑low heat, whisking until gelatin dissolves. Do not boil.
     
   • For Agar‑Agar: Bring mixture to a boil briefly to activate the agar‑agar, then remove from heat.
     
5. Pour into Serving Containers
   
   • Immediately transfer warm pudding base into ramekins or molds.
     
   • Tap gently on the counter to remove air bubbles.
     
6. Chill to Set
   
   • Cool to room temperature, then refrigerate at least 4–6 hours, preferably overnight, until fully set.
     
7. Garnish & Serve
   
   • Top with diced fresh mango, a drizzle of condensed milk or evaporated milk, mint sprig, or crushed pistachios.
     

Expert Tips for Perfect Mango Pudding

• Mango Quality: Only use fully ripe, fragrant mangoes for the best color and taste.
  
• Ultra‑Smooth Texture: Blend thoroughly and strain the puree to remove fibers.
  
• Gelling Agent Mastery:
  
  • Bloom gelatin in cold water; never boil gelatin mixtures.
    
  • Boil agar‑agar for full activation; adjust powder-to-liquid ratio or add cornstarch to avoid brittleness.
    
• Sweetness Adjustment: Taste the mango puree; reduce sugar if mangoes are exceptionally sweet.
  
• Patience Is Key: Allow adequate chilling time—rushing this step risks a soft or weepy pudding.
  

Serving Suggestions & Variations

Traditional Toppings

• Evaporated Milk Drizzle
  
• Fresh Mango Cubes
  

Other Delicious Pairings

• Whipped Cream
  
• Coconut Sticky Rice
  
• Shaved Ice
  

Pudding Variations

• Vegan/Dairy‑Free: Use full‑fat coconut milk and agar‑agar powder for a vegan mango pudding.
  
• Fruit Substitutions: Swap mango for strawberries, peaches, or blueberries (avoid pineapple/kiwi due to enzyme activity).
  
• Flavor Boosts: Add saffron threads, cardamom pinch, or a swirl of passionfruit puree for an exotic twist.
  

Storage & Make‑Ahead Tips

• Refrigeration: Store in an airtight container up to 3–5 days.
  
• Freezing: Freeze up to 1 month; thaw overnight in the refrigerator.
  
• Make‑Ahead: Prepare 1–2 days early; keep garnishes separate until serving.
  

Frequently Asked Questions (FAQs)

1. Can I use canned mango puree?
   Yes—just adjust sugar to taste, as canned pulp can be sweeter.
   
2. How can I make this recipe vegan/dairy-free?
   Substitute evaporated milk with full‑fat coconut milk and replace gelatin with agar‑agar powder.
   
3. How long does mango pudding last?
   Up to 5 days refrigerated, or 1 month frozen.
   
4. Can I make mango pudding ahead of time?
   Absolutely—prepare up to 2 days in advance and garnish just before serving.
   
5. Do I have to use evaporated milk?
   No—whole milk, heavy cream, or coconut milk all work.
   
6. Can I substitute other fruits for mango?
   Yes—strawberries, peaches, or melon; avoid pineapple and kiwi.
   
7. Can I make this without gelatin?
   Use agar‑agar powder for a mango pudding without gelatin.
   
8. What if I don’t have a blender?
   Finely mash mango flesh with a fork or potato masher; expect a slightly coarser texture.
   
9. What’s the best way to sweeten the pudding naturally?
   Try honey, maple syrup, or coconut sugar; adjust based on mango sweetness.
   

Conclusion

Mango pudding delivers tropical sunshine in each spoonful—creamy, refreshing, and surprisingly simple to prepare. With just 5–6 ingredients and minimal hands‑on time, you can delight friends and family with this quintessential dim sum dessert or vegan mango pudding variation. Ready to transform fresh mangoes into a silky‑smooth treat? Try this recipe today, share your creations, and leave a comment below to let us know how it turned out!

Recipe Card

Instructions:

1. Puree mangoes until smooth; strain if desired.
   
2. Bloom gelatin in cold water for 5–10 minutes (or dissolve agar‑agar in water and boil).
   
3. In a saucepan, combine milk, sugar (or condensed milk), and mango puree.
   
4. Warm gently; whisk in gelatin until dissolved (do not boil).
   
5. Pour into ramekins; tap to remove air bubbles.
   
6. Chill at least 4–6 hours.
   
7. Garnish and serve.
   

Nutrition (per serving, approximate)

Enjoy your silky, dreamy mango pudding!