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Easy Simple Mango Pudding

A quick and forgiving mango pudding recipe perfect for gatherings, blending ripe mangoes with coconut milk and sweetness for a delightful dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Mango Pudding
  • 12 oz fresh ripe mangoes Use the ripest mangoes for best flavor.
  • 0.54 cups full-fat coconut milk Can substitute with evaporated milk, heavy cream, or evaporated coconut milk.
  • 2 tablespoons cold water For mixing with gelatin.
  • 1.5 tablespoons white granulated sugar Adjust based on the sweetness of mangoes.
  • 1.5 tablespoons gelatin powder Rehydrate before mixing.
  • 4 tablespoons evaporated milk or coconut milk For serving.

Method
 

Preparation
  1. Peel, pit, and slice the mangoes into small pieces. Blend until smooth. Strain for an extra smooth pudding if desired.
  2. In a bowl, mix cold water and gelatin for 30-45 seconds until thickened.
  3. Add sugar, coconut milk, and mango puree to the gelatin mixture and stir until smooth.
  4. Heat the mixture on medium-low until the gelatin dissolves.
  5. Pour into greased bowls or molds, smoothing out the top.
  6. Refrigerate for at least 6 hours until set.
  7. Serve chilled with evaporated milk.

Notes

Keep leftover pudding covered in the refrigerator for up to 3 days. Avoid freezing to maintain texture. For an elegant touch, serve with toasted coconut flakes or mint.