Is there anything better than sipping a cold glass of mango juice on a hot summer day? What if I told you there is? Say hello to mango pudding – a creamy, chilled dessert that takes the sweet, tropical flavor of mangoes to a whole new level!
The challenge is that when you search for the best mango pudding recipe online, you’ll find many fancy versions. Most of them call for too many ingredients or require a lot of effort to make.
The recipe I’ll be sharing with you today is not only the most delicious but also the easiest mango pudding recipe you’ll ever find!
What is Mango Pudding?
Mango pudding is a smooth, creamy dessert made with ripe mangoes, milk, sweeteners, and a thickening agent like agar-agar or gelatin. Its tropical flavor highlights the sweetness of mangoes and the creaminess of milk.
Usually served chilled, mango pudding is especially popular as a summer dessert in Southeast Asia. Although mango pudding is a simple dessert, you can top it with fresh fruit, whipped cream, or mint leaves for added flavor and presentation.
How to Make Mango Pudding
Cut 2 ripe mangoes into cubes then blend them into a smooth puree, strain, and mix with ¼ cup sugar and 1 teaspoon agar-agar. Cook on low heat until it boils, then pour into a bowl and refrigerate for 30 minutes. Once set, cut the jelly into small cubes.
In a pot, combine ⅓ cup sugar, 1 teaspoon agar-agar, and 2 cups milk. Cook until it boils and thickens. Optionally, add food coloring. Layer 50% of the mango jelly in a mold, pour the milk mixture over it, then top it with the rest of the jelly. Refrigerate for 2 hours before slicing and serving.
Creamy Mango Pudding Recipe
Servings: 4, Making Time: 15 minutes, Course: Dessert, Cuisine: Southeast Asian
Ingredients
- 2 ripe mangoes
- ¼ cup sugar (for the mango jelly)
- 1 teaspoon agar-agar (for the mango jelly)
- ⅓ cup sugar (for the milk mixture)
- 1 teaspoon agar-agar (for the milk mixture)
- 2 cups milk
- Food coloring (optional)
Directions
- To make the mango pudding, we first have to make mango jelly. For that, cut 2 ripe mangoes into cube shapes.
- Put the mango cubes into a blender and add one cup of water. Then blend the mango cubes into a smooth mango puree.
- Strain the mango juice through a fine mesh strainer and transfer it to a bowl.
- Next, add ¼ cup of sugar and 1 teaspoon of agar-agar to the mango juice. Stir thoroughly until the mixture starts to thicken.
- Cook the mango juice mixture over low heat. Stir it occasionally until it comes to a boil.
- Once the mango juice is properly cooked, pour it into a serving dish. Let the juice cool slightly and keep it in the refrigerator for 30 minutes.
- After refrigerating the juice for 30 minutes, it will set into a firm jello.
- Then, cut the jello into small cubes and store it in the refrigerator for now.
- In a pan, combine 2 cups of milk, ⅓ cup of sugar, and 1 teaspoon of agar-agar powder. Stir well to mix the ingredients thoroughly. Cook the mixture over low heat, stirring occasionally, until it comes to a boil.
- You can add a few drops of food coloring to make the pudding more delicious, but this is optional. Here, I have added some yellow food coloring to make the pudding look more mango-like.
- Take a baking mold and put half of the mango cubes to make a base. Then pour all the milk mixture over the jello and top the mixture with the rest of them.
- Give the mold a good shake to let the cubes really set into the mixture. Then refrigerate the mixture for two hours. After two hours, the mixture should be fully set and firm.
- Our delicious mango pudding is almost ready! All that you have to do now is to remove the pudding from the mold and slice it into pieces.
- Look at that wonderful color! Your silky-smooth mango pudding is now ready to be served. Pair it with some fresh fruit or whipped cream and enjoy!
What Side Dishes Should You Have With the Mango Pudding?
When serving mango pudding, I love pairing it with some light and refreshing side dishes. If you want to keep it simple, whipped cream or a dollop of vanilla ice cream works wonders.
For a more tropical vibe, toasted coconut flakes or a drizzle of coconut cream on top is delicious.
Chef’s Tips
- The flavor of your pudding depends heavily on the quality of the mangoes. I always pick the ripest ones to get that natural sweetness and rich flavor. If your mangoes aren’t as sweet, you can adjust the sugar a little.
- Make sure to blend the mangoes into a perfectly smooth puree. Don’t forget to strain the mango puree to get rid of any fibrous bits for a silkier texture.
- When using agar-agar, make sure that it mixes really well. I always cook it on low heat while stirring so that it doesn’t clump.
- Always taste the mango mixture before setting it. This is your chance to adjust the sweetness.
- I sometimes replace part of the regular milk with coconut milk. It adds a rich, creamy texture and complements the mango flavor beautifully.
- The pudding really comes to life after it’s been chilled well. So, make sure to keep it in the fridge for at least two hours. You can even leave it overnight to get that perfect firmness and refreshing coolness.