Fresh Mango Pudding
Published June 12, 2025
- Total Time
- 25 minutes, plus at least 2 hours’ chilling
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes, plus at least 2 hours’ chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1(¼-ounce/7-gram) packet unflavored powdered gelatin (about 2½ teaspoons)
- 2large or 5 small ripe mangoes (about 2 pounds total), peeled and pitted, plus more diced mango for serving if desired
- ¼cup/50 grams granulated sugar
- ¼teaspoon salt
- ½cup/118 milliliters evaporated milk, plus more for serving (from a 12-ounce can)
- 1tablespoon lemon juice
- Nonstick cooking spray or neutral oil, for greasing
Nutritional analysis per serving (8 servings)
110 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Add ½ cup cold water to a small saucepan. Evenly sprinkle gelatin over the top and set aside for about 5 minutes to soften.
- Step 2
Meanwhile, finely dice enough mango to yield about ½ cup and set aside. Purée remaining mango in a blender until very smooth. (You should have about 1½ cups purée.)
- Step 3
Add sugar and salt to the saucepan with the gelatin and place over medium heat. Stir constantly for about 2 minutes, until everything is completely dissolved. Remove from heat and pour in the mango purée and ½ cup evaporated milk. Stir in the lemon juice. Adjust salt, sugar and lemon juice to taste. If the mango was fibrous, strain the mixture through a fine-mesh sieve. Stir in the diced mango.
- Step 4
Lightly spray or brush the inside of 6 to 8 ramekins (see Tip), tea cups or short drinking glasses with oil. Dividing evenly, pour in the pudding mixture. Cover with plastic wrap and chill until set, at least 3 hours (or up to 3 days).
- Step 5
When ready to serve, unmold the individual puddings if desired: Very briefly dip each mold in hot water before inverting onto a serving plate. (It may help to run a thin knife or spatula around the edge to coax it along.) Serve topped with a drizzle of evaporated milk and more diced mango if you like.
- Ramekins or other vessels with a 4-ounce capacity work especially well if making individual puddings.
- To make one large pudding, pour all the pudding mixture into a 2-quart baking dish and chill as instructed. No need to unmold the pudding once chilled — just top with evaporated milk and more diced mango and scoop out to serve.
Private Notes
Comments
@AMTKA, i found this on the interweb: “a teaspoon of agar powder can replace a tablespoon of gelatin. When using agar, it is important to thoroughly dissolve it in hot liquid, as it requires higher temperatures to activate its gelling properties compared to gelatin”.
Saving this to try in a few months when Summer hits Australia - going to attempt with Agar and coconut milk so I can accommodate the family vegans.
Grew up with this, but made with agar, which I prefer. Almond and lychee versions are great, too.
This is amazingly delicious and very easy to prepare! I made it as written and will be making it again and again. I'll try coconut milk next time and then I'll try topping it with crushed ginger snap cookies. This could even be a tasty pie filling. I used 3 10 oz. bags of frozen mango chunks and got double the mango puree called for. Next time I'll use 2 bags for less left over. Thanks very much, Ms. Tondu.
P.S. I used an 8" square baking dish and it worked well.
Made this with mangoes from my in law’s south Miami yard - peak of ripeness and low fiber. It is incredibly delicious. I unfortunately didn’t have evaporated milk so subbed yogurt and it’s hard to imagine it being any more delicious. Went a little light on the sugar too because the mangoes are sooo sweet. Made it three times in a week - couldn’t get enough.
Peeling and preparing the mangos took a while. I'm not sure whether this recipe beats the (easier, 2-ingredient) mango mousse, in which I puree chopped mango and Greek yogurt and chill.