This luscious mango pudding brings together the sweet and fruity flavor of mango with the creaminess of coconut to deliver a crowd pleasing dessert. This no bake pudding is perfect for entertaining because it can be made 3-4 days in advance. It is also a great time saver as it takes just 10 minutes to make and only requires 5 ingredients.
Why you’ll love this easy mango pudding
- Quick to Make: this dessert can be made in just 10 minutes. To save extra time, use canned pureed mango instead of pureeing your own fresh fruit.
- Just 5 Ingredients: this recipe only has 5 ingredients (and salt), so grocery shopping and getting everything prepped will only take a few minutes.
- Great for Entertaining: because this dessert can be made 3-4 days in advance it is perfect for when you are hosting. This pudding can also be made in fun bowls and glasses, making for it easy to impress your guests with an elegant presentation.
Ingredients (and substitutes)
To make this fast and tasty dessert you only need 5 ingredients
- Pureed Mango – you can either purée your own fresh or frozen mango or to save time buy pre-puréed canned mango. It is important to use ripe mango for this recipe, if it isn’t available I would recommend using frozen or canned.
- Fresh Mango – Just place diced mango directly in the blender and purée until smooth. When we can, we usually pick either alphonso or manilla mangoes as these varieties are sweeter and less fibrous than others.
- Frozen Mango – thaw and drain your mango and use the same method as above.
- Canned Mango – there are many different varieties available in most grocery stores. Our preferred brand when using canned is Alphonso Puréed Mango Pulp
- Sugar – it is best to use granulated sugar for this recipe, if you have superfine or berry sugar that may work even better to achieve a smooth texture and silky finish.
- Coconut Cream – this is a thick cream made from coconut milk. We find that coconut cream gives stronger coconut flavor and a creamier texture than just coconut milk. You can substitute regular coconut milk or other milk alternatives if you prefer.
Questions about mango pudding
Do I need to use fresh mango to make mango pudding? While we prefer to use fresh fruit to make the puree. However, this pudding is just as delicious if you use canned or frozen mango. This is particularly practical when you can’t find ripe mango.
Can I make mango pudding ahead of time? Absolutely! This recipe can be made 3-4 days in advance, making it the perfect recipe for entertaining or for weeknight dinners.
Is mango pudding dairy free? Yes, this recipe uses coconut cream and coconut whip which are both dairy free.
Is mango pudding pudding good dessert for entertaining? Definitely, this dessert is perfect for entertaining as it can be made days in advanced and the prep time and clean up are minimal.
Mango Pudding
Ingredients
- 1 cup pureed mango (canned or fresh) we prefer fresh mango, but in a pinch canned mango will still deliver great flavor and texture
- 3/4 cup boiling water
- 1/2 cup sugar
- 1 pinch salt
- 3/4 cup coconut cream
- 1 package gelatin
To Serve
- 1 can coconut whip cream traditional whip cream is an easy and tasty substitute
- 1 tsp shredded coconut
Instructions
- Dissolve gelatin in just boiled water, give it a good mix to avoid any lumps.
- Mix sugar and a pinch of salt into the gelatin mixture.
- Add coconut cream to mixture
- Add in mango puree. Be sure to mix the mango pudding thoroughly to ensure that any lumps are broken up and all ingredients are thoroughly combined
- Carefully pour into serving containers and place in fridge to set for 2 hours, or overnight. Do Ahead, this step can be done up to 3 days ahead
To Serve
- Remove from fridge and top with coconut whip cream and shredded coconut
