Description
This Easy Simple Mango Pudding recipe offers a luscious and creamy dessert made from ripe mangoes, gelatin or agar agar for a vegan option, sugar, and rich coconut milk. It is a refreshing treat that requires minimal preparation and is chilled until set, perfect for warm days or whenever you crave a tropical fruit dessert.
Ingredients
Scale
Mango Puree
- 12 oz fully ripened and tender mangoes, peeled, pitted, and diced
Gelatin Mixture
- 2 tbsp cold water
- 1.5 tbsp gelatin or 1.5 tsp agar agar powder (for a vegan version)
- 1.5 tbsp white granulated sugar
- 0.54 cups full-fat coconut milk (can substitute evaporated milk, heavy cream, or evaporated coconut milk)
- 4 tbsp evaporated milk or coconut milk (for serving, vegan option)
Instructions
- Ripe Mango Puree: Transfer the peeled, pitted, and diced mango chunks to a blender or food processor. Blend the mangoes until a smooth puree forms. For an extra smooth texture, strain the puree to remove any pulp or fibers.
- Gelatin Mixture: In a small bowl, mix the cold water with gelatin powder (or agar agar powder for vegan). Allow it to bloom for a few minutes to thicken properly.
- Combine Ingredients: In a pot, combine the bloomed gelatin mixture with sugar, coconut milk, and the prepared mango puree. Whisk the mixture until it is fully smooth and consistent.
- Heat the Mixture: Gently heat the mixture over low to medium heat, stirring continuously until the gelatin fully dissolves. Avoid boiling the mixture to preserve the mango flavor and gelatin’s setting ability.
- Pour into Molds: Pour the warm mango mixture into serving bowls or molds of your choice. Spread evenly for consistent setting.
- Chill: Refrigerate the bowls or molds for at least 6 hours or preferably overnight to allow the pudding to set firmly.
- Serve: Once set, serve the mango pudding chilled. Optionally, drizzle with additional evaporated milk or coconut milk for enhanced creaminess.
- Enjoy: Relish this smooth, creamy mango pudding as a delightful tropical dessert anytime.
Notes
- For a vegan version, substitute gelatin with agar agar powder and use coconut milk instead of dairy milk.
- Do not boil the gelatin mixture as high heat can reduce its setting power.
- Straining the mango puree ensures an ultra-smooth pudding texture.
- Adjust sugar quantity based on mango sweetness.
- Use fully ripened, fragrant mangoes for the best flavor.
- Chilling time is essential for proper setting; do not rush this step.
