The Best Ever Mango Pudding Recipe

Mango pudding is a simple but delectable cold dessert widely popular across Southeast Asia and China, and a favourite dessert served in many Chinese dim sum restaurants.

Mango pudding is the perfect celebration of the mango, the king of fruits, and is heavenly on a hot summer day. You will love mango pudding’s melt-in-the-mouth lightness, its silky-smooth, soft, and creamy texture, its fresh, vibrant, luscious mango flavour, and its natural sweetness and enticing aroma.

Our simple mango pudding recipe is best made with any variety of sweet mango with soft fibre-free flesh. Alphonso (hapus), safeda (banganapalli), kesar, and suvarnarekha (sundari) are good choices.

How do you make homemade pudding from scratch:

For mango pudding at home, mango puree made from fresh ripe juicy mangoes is the best because it has the most intense and luscious mango flavour. Puree fresh diced mangoes in a blender or food processor until smooth.

Choose mangoes that are just past ripe, with soft but not mushy flesh.

Avoid mangoes with fibrous flesh. Mango pudding should be smooth, creamy, and velvety, free of fibres. If the mangoes are stringy or fibrous, strain the puree through a sieve or fine mesh strainer to ensure that mango pudding has a smooth silky texture.

If fresh mangoes are not available, you can use frozen mango pulp or canned mango cubes. Of course, their flavour and taste will not be as good as those of fresh and ripe mangoes.

When using store-bought mango pulp, check the sweetness of the mango and then add sugar accordingly.

If using frozen mangoes, thaw and drain them before pureeing in a blender. If using sweetened canned mango pulp, reduce the sugar by ¼ cup or adjust according to taste.

Make yummy mango pudding at home with just a few ingredients following our fail-safe recipe. Mango pudding is easy and quick to make, and even beginner cooks can whip it up in about 15 minutes.

It is typically prepared with fresh mango puree or pulp, gelatine (or agar agar), cream or thick milk, and sugar. 

Our mango pudding Asian recipe uses coconut milk instead of regular milk. The tropical taste and flavour of coconut milk pairs very well with those of mango. Also, the richness of coconut milk adds a wonderful creamy texture to mango pudding. We also add just a bit of lime juice to uplift all the flavours

Cover the mango pudding ramekins or bowls with plastic wrap or cling film and chill in the fridge for at least 4 hours.

How to serve mango pudding:

Garnish mango pudding with diced or cubed fresh mangoes to intensify the delicious taste and natural sweetness of the fruit. Decorate with fresh mint leaves. You can add whipped cream and fresh berries if you wish. Or even shredded coconut. For a crunchy element, sprinkle on chopped nuts.

Our recipe does not use any extra flavouring or aromatic ingredients because we love the taste of sweet mangoes on their own. But if you want, you can add vanilla extract, screwpine water (kewra water), or cardamom or cinnamon powder for extra aroma and flavour.

Our mango pudding recipe can be doubled or tripled depending on the number of servings you want to make.

Mango pudding can be covered and stored in the refrigerator for 3–5 days. This makes it a great make-ahead dessert, saving you time and hassle.

Learn how to make this easy recipe with our step by step mango pudding video above. Simple mango pudding recipe at home that your family and friends (and you) will love.

If you’re looking for mango recipes, you may also like our:

Mango Lassi
Mango Kulfi
Mango Shrikhand
Aam Panna
Mango Pickle
Chilled Fruit Yogurt
Sweet Mango Pachadi

Or see all our Dessert Recipes right here!