This refreshing and fruity 4 Ingredient Mango Pudding recipe is the deliciously creamy dessert you need in your life. Just 10 minutes prep time and completely no-bake (with a dairy-free option).
This summery Asian-inspired chilled dessert is lusciously light and creamy. No fuss, this Mango Pudding is great to whip up and chill, and your dessert is all set for later!
Just like some of my other simple desserts (hello Tim Tam Cheesecake, Peppermint Crisp Tart and Chocolate Ripple Cake!) this Mango Pudding is completely no-bake!
When mangoes are in season, what’s not to love about this exotic chilled dessert?? Looking for more delicious dessert ideas to enjoy on a hot summers day?
You’ll love my Healthy Thermomix Ice Cream and Honeycomb & Chocolate Ice Cream Cake recipes too!
Why You’re Going To Love This Recipe
- Easy to make – with just a few steps and 4 ingredients, you can whip up a delicious dessert in no time!
- It’s versatile – different types of milk can be used for various diets, and for a variety of textures and flavours, from creamy coconut milk to light evaporated milk.
- Dairy free option – use coconut milk for a summery flavour that’s lactose free.
- Customise to suit – adjust the sweetness and mango flavour to your liking, even add toppings like fresh mango cubes or shredded coconut for extra texture and flavour.
- Perfect for any occasion – whether you’re hosting a dinner party or just craving a sweet treat at home, this Mango Pudding is sure to impress. Make it a little bit special by serving in individual dishes!
What You Need
Just 4 ingredients are needed to make my easy no-bake Mango Pudding.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Pureed mango – fresh mangoes work the best in summer, however, you can also use defrosted frozen mango or canned pieces equally as well when they’re not in season.
- Boiling water.
- Gelatine powder – dissolved in the boiling water, the gelatine powder is the setting agent.
- Caster sugar – also known as superfine sugar. This is used to sweeten the pudding.
- Milk – coconut milk, dairy milk, evaporated milk or cream can be used.
Equipment Required
Mango Pudding is prepared using just a few basic pieces of kitchen equipment.
You will need:
- Food Processor or Thermomix
- Mixing bowls & whisk.
- Ramekins or small bowls/jars for serving.
Step By Step Instructions
This simple dessert recipe is perfect for beginners, yet looks (and tastes) quite exotic!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Blend The Mangoes
Place the mango chunks in to a food processor or Thermomix and blend until smooth. Set aside.
Thermomix: If using a Thermomix, blend mango for 20 seconds on Speed 8.
Step 2 – Add The Gelatine
Pour the boiling water into a large bowl and sprinkle the gelatine powder over it. Whisk until the gelatine is dissolved. Add the caster sugar and whisk together until frothy.
Thermomix: Dissolve the gelatine powder in the boiling water in another bowl, and then add this, and the caster sugar, to the pureed mango and mix for 20 seconds on Speed 6.
Step 3 – Add The Mango And Milk
Add the mango puree and milk to the bowl and stir until combined.
Thermomix: Add the mango puree and milk and mix for 20 seconds on Reverse, Speed 3, or until combined.
Step 4 – Chill
Divide the mixture equally among 4 ramekins or bowls. Chill for 2 hours or until set. Serve with fresh mango and shredded coconut (optional).
Expert Tips
- Use fresh ripe mangoes when in season for the best flavour and texture. You can also use frozen (defrosted) mango, or canned if fresh mangoes are not available.
- Use 2 fresh mangoes for 1 cup of puree. Alternatively, use just over 1 cup of mango chunks for 1 cup of puree.
- For a dairy free option, use coconut milk.
- Use a food processor or blender to puree the mangoes until smooth, or use a Thermomix for a quick and easy process.
- Chill the Mango Pudding for at least 2 hours or overnight to ensure it sets properly.
- Serve the pudding with fresh mango cubes, shredded coconut, or other toppings of your choice.
FAQs
What can I use instead of gelatine?
You can use agar agar powder instead of gelatine. The main difference between agar and gelatin is from w they are derived. Gelatine is animal based, was agar agar powder is a vegetarian and vegan-friendly alternative to traditional gelatine. Just check amounts, as normally you would use about half the amount of agar as a recipe with gelatine uses.
How long does Mango Pudding last in the fridge?
Mango Pudding can last in the fridge for up to 3 days, covered with plastic wrap or a lid.
Can you freeze Mango Pudding?
This recipe is best served fresh and is not recommended for freezing.
Mango Pudding makes the perfect refreshing dessert for serving on hot summer days!
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Mango Pudding
This refreshing and fruity 4 Ingredient Mango Pudding recipe is the deliciously creamy dessert you need in your life.
Course: Dessert
Cuisine: Asian, western
Prep Time: 10 minutes
Chilling Time: 2 hours
Total Time: 120 mins 10 minutes
Servings: 4 serves
Calories: 180kcal
Ingredients
Instructions
- Place the mango chunks into a food processor of Thermomix. Blend until smooth. Set aside.If using a Thermomix: mix for 20 seconds on Speed 8.
- Place the boiling water into a large bowl. Sprinkle over the gelatine and whisk until dissolved.
- Add the caster sugar and whisk together (the mixture will be frothy). If using a Thermomix: add the dissolved gelatine and the caster sugar to the bowl and mix for 20 seconds on Speed 6.
- Add the mango puree and milk and stir together until combined. If using a Thermomix: add the mango puree and milk and mix for 20 seconds on Reverse, Speed 3, or until combined.
- Divide the mixture between 4 ramekins or bowls. Chill for 2 hours or until set.
- Serve with fresh mango and shredded coconut (optional).
Notes
RECIPE NOTES & TIPS
- Mango – use fresh mangoes when in season for the best summery flavour. However you can use frozen (defrosted), or canned mango for this recipe as well.
- Use 2 fresh mangoes for 1 cup of puree. Alternatively, use just over 1 cup of mango chunks for 1 cup of puree.
- Milk – use coconut milk, cows milk, evaporated milk or cream, depending on diet and taste preference.Â
- Chill the pudding for at least 2 hours or overnight to ensure it sets properly.
- Serve the pudding with fresh mango cubes, shredded coconut, or other toppings of your choice.
- Store in the fridge for up to 3 days.
- This recipe is not suitable for freezing.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 180kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 200mg | Fiber: 1g | Sugar: 37g | Vitamin A: 778IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 0.1mg
