In mango season I try to experiment with as many mango desserts as I possibly can. This mango pudding recipe is your perfect summer treat- it’s light, fruity, and extremely easy to make. This 5 ingredient mango pudding recipe only takes less than 10 minutes of your time to make. It’s great for entertaining in the summer when you do want to turn the oven on to bake a treat. These mango pudding cups can be made in the morning, and you will have a light refreshing mango dessert to serve your dinner guests.
For the photos in this recipe, I have served the mango puddings in larger cups. You can also serve them in shot glasses for a dessert buffet spread. If you are a fan of mangoes and don’t like to spend hours in the kitchen, this is the mango dessert for you.
If you’re looking for a light and refreshing dessert that’s perfect for the warm weather, then look no further than my Mango Pudding recipe. This pudding is bursting with tropical flavor and is sure to satisfy your sweet tooth. This recipe is simple and easy to follow, with just five ingredients that you probably already have on hand. The best part is that this dessert can be made ahead of time, so it’s perfect for entertaining or just a simple treat to enjoy at home.
In this recipe article, we’ll walk you through the steps to make this delicious Mango Pudding, as well as offer some tips and variations to make it your own. So, grab some mangoes, and let’s get started on making this delightful dessert.
Ingredients used to make this recipe for Mango pudding
There are the simple 5 ingredients used to make pudding with mango:
- 1 ½ cups Full-fat canned coconut milk
- ¾ cup Mango Puree
- ¼ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon agar-agar powder
- Fresh Mango pieces (optional)
How to make Mango Pudding
Here is how you can make this mango pudding recipe:
- Add all the ingredients except the fresh mango pieces to a large saucepan and whisk to combine.
- Now put the saucepan on medium heat on the stovetop. Heat the mixture while stirring constantly. Bring it to a boil and turn off the heat. The mix should have thickened a bit and should coat the back of a spoon.
- Immediately pour the mixture into individual serving containers. This quantity should make 4 large and 8 small quantities.
- Let it cool at room temperature for half an hour, then place it in the refrigerator for 4-5 hours.
- Add mango pieces when ready to serve.
How to properly use Agar agar powder
Agar-agar or agar is a vegetarian/vegan gelatin substitute that is produced from seaweed vegetation. I experimented for 2 years off and now to get the proportions and cooking technique right and now I feel like I have a grip on how to use agar agar to create vegan/vegetarian gelatinous desserts.
All the recipes I came across used a lot of agar agar. It created a very hard pudding for me that did not have a good mouth feel. I significantly reduced the agar agar quantity in the recipes and added some cornstarch/custard powder. Corn starch/custard powder also helps thicken the puddings.
It is very important that the agar-agar powder melts completely before we set the pudding, or the pudding will have a grainy mouth feel. For that, we mix all the ingredients off the heat and then bring it to a boil almost stirring constantly. Do not boil the pudding more than that.
Please note that I have used agar powder in the recipe and not agar flakes. Agar powder is easily available on Amazon or health food stores. Agar flakes may have a different proportion.
Recipe tips for making this delicious Mango dessert
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at Indian/Asian stores. Using canned puree provides some consistency to the recipe.
- If you choose to use fresh mango puree, keep in mind two things.
- First, blend and strain the puree to ensure there is no fiber.
- Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Please note that for this recipe use canned full-fat coconut milk. It is the one used for cooking and should not be confused with the coconut milk in tetra packs used as a milk substitute for drinking.
- The mango pudding can be stored covered in the refrigerator for up to three days. The topping of fresh-cut mangoes should be done close to serving time.
FAQs – Mango Pudding recipe
Yes, this recipe is vegan as we are using Coconut milk and agar agar powder. The tropical flavors of coconut milk and mangoes go well together. Agar agar is a great vegan substitute for gelatin.
No, I would not recommend that. Using low-fat coconut milk would alter the taste and texture of the mango pudding.
I like the texture that agar agar provides to the mango pudding but it’s used judiciously here in combination with corn starch. Agar agar is a great gelling agent but if used in larger quantities it can result in a very hard pudding. Having said that, if you do not want to use agar agar, increase the cornstarch quantity to 2 ½ tablespoons. Just know that there will be a slight difference in texture.
Love Mango for dessert? Some other mango dessert choices
Recipe Card- Mango Pudding
Mango Pudding Recipe: 5 Ingredients, 10 Minutes
Easy 5 ingredient mango pudding recipe
4
servings5
minutes10
minutesIngredients
1 1/2 cups Full fat coconut milk (See note)
3/4 cup Mango Puree (See note)
1/4 cup sugar
2 tablespoons Cornstarch
1/4 teaspoon agar agar powder
fresh mango pieces (for topping optional)
Method
- Add all the ingredients except the fresh mango pieces to a large saucepan and whisk to combine.
- Now put the saucepan on medium heat on the stovetop. Heat the mixture while stirring constantly. Bring it to a boil and turn off the heat. The mix should have thickened a bit and should coat the back of a spoon.
- Immediately pour the mixture into individual serving containers. This quantity should make 4 large and 8 small quantities.
- Let it cool at room temperature for half an hour and then place it in the refrigerator to cool completely for 4-5 hours.
- Add mango pieces when ready to serve.
Recipe Video
Tips
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at Indian/Asian stores. Using canned puree provides some consistency to the recipe. If you choose to use fresh mango puree, keep in mind two things. First, blend and strain the puree to ensure there is no fiber. Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Please note that for this recipe use canned full-fat coconut milk. It is the one used for cooking and should not be confused with the coconut milk in tetra packs used as a milk substitute for drinking.
- The mango pudding can be stored covered in the refrigerator for up to three days. The topping of fresh-cut mangoes should be done close to serving time.
