This Mango Pudding is a creamy, refreshing dessert made with just six simple ingredients including ripe mangoes, coconut milk, and gelatin. It’s naturally gluten-free, dairy-free, and can be made vegan-friendly. Perfectly sweet and tropical, this pudding is often served at dim sum and Chinese restaurants, but it’s easy to make at home and ideal for summer gatherings or make-ahead treats.

Full Recipe: 

Ingredients

• 12 oz fully ripened mangoes (about 1½ cups chopped)

• ½ cup full-fat coconut milk (or substitute with evaporated milk, heavy cream, or evaporated coconut milk)

• 2 tbsp cold water

• 1½ tbsp white granulated sugar (adjust to taste)

• 1½ tbsp gelatin powder (or 1½ tsp agar agar powder for a vegan version)

• 4 tbsp evaporated milk or coconut milk (for serving)

Directions

1. Prepare Mango Purée: Peel, pit, and dice mangoes. Blend in a food processor or blender until very smooth, at least 1 minute. For extra smoothness, strain through a fine sieve.

2. Bloom the Gelatin: In a large bowl, mix gelatin with cold water and let thicken for 30–45 seconds.

3. Combine Mixture: Add sugar, coconut milk, and mango purée to the gelatin bowl. Whisk until well combined and smooth.

4. Heat the Mixture: Transfer to a small saucepan over medium-low heat. Whisk gently for 3–4 minutes until gelatin fully dissolves. Do not boil.

   • Note for agar agar users: Bring to a boil to activate, then remove from heat immediately.

5. Set the Pudding: Pour into four greased serving bowls or silicone molds. Smooth tops, cover with plastic wrap (optional), and refrigerate for at least 6 hours or overnight.

6. Serve: Enjoy chilled, topped with evaporated milk or more coconut milk for added creaminess.

Nutrients (per serving, 4 servings)

• Calories: 159 kcal

• Carbohydrates: 20g

• Protein: 5g

• Fat: 8g

• Saturated Fat: 7g

• Cholesterol: 4mg

• Sodium: 26mg

• Potassium: 257mg

• Fiber: 1g

• Sugar: 18g

• Vitamin A: 956 IU

• Vitamin C: 32mg

• Calcium: 56mg

• Iron: 1mg

A Cantonese Dessert Staple with Modern Appeal

Mango pudding first gained popularity in Hong Kong during the mid-20th century and quickly became a staple in Cantonese dessert culture. It appears frequently at the end of dim sum meals or Chinese banquets, typically served in individual ramekins or molded into charming shapes using silicone cups. Its rise in popularity mirrors the global love for mangoes and the growing appreciation of tropical flavors in traditional Asian desserts.

Unlike Western puddings that often rely on eggs or heavy cream, Chinese mango pudding uses gelatin to achieve its delicate firmness and coconut milk for a naturally sweet creaminess. This streamlined ingredient list and light texture make it a favorite for those seeking a simple, fresh, and elegant dessert.

The Importance of Mango Quality

At the heart of mango pudding is, of course, the mango. The quality and ripeness of the fruit determine the overall success of the dessert. Rich, fragrant mangoes—such as Ataulfo, Champagne, or Alphonso—are ideal for this recipe due to their naturally creamy texture and deep, honey-like sweetness.

For best results, mangoes should be fully ripened. When pressed lightly, they should yield slightly and emit a sweet aroma from the stem. Under-ripe mangoes will lack both flavor and softness, resulting in a dull, less satisfying pudding. Once diced and puréed, the mango mixture becomes the base for the dessert, so its quality is paramount.

For added elegance and silky texture, you can strain the purée through a fine sieve to remove any fibrous bits, though this step is optional. This extra effort results in a smooth, glossy finish that feels professional and restaurant-quality.

Coconut Milk vs. Cream: A Versatile Twist

Traditional versions of mango pudding in Chinese restaurants often use evaporated milk or heavy cream for richness. However, substituting full-fat coconut milk adds a subtly sweet, tropical note that enhances the mango’s flavor. Coconut milk also keeps the dessert dairy-free and vegan-friendly if paired with a gelatin alternative.

Coconut milk’s natural fat content creates a rich mouthfeel without the heaviness of cream, while its slightly nutty profile rounds out the tartness of the mango. If you prefer a lighter pudding, you can experiment with evaporated milk or a blend of the two for a more subtle tropical flavor.

For those looking to go all out, finishing the pudding with a splash of additional coconut milk or evaporated milk before serving adds a luxurious touch and balances the sweetness with a creamy counterpoint.

Gelatin and Agar Agar: Choosing the Right Set

Gelatin is the classic choice for mango pudding, providing a tender, jiggly texture that holds its shape yet melts in the mouth. It’s bloomed in cold water before being heated gently to dissolve fully, avoiding any graininess or lumps.

For those following a vegetarian or vegan lifestyle, agar agar powder is the perfect alternative. It’s derived from seaweed and sets more firmly than gelatin, so slightly less is needed. Unlike gelatin, agar requires boiling to activate, but it cools and sets quickly once removed from heat.

The texture of agar agar-set pudding will be a bit firmer and more gelatinous compared to the soft, custard-like finish of gelatin. That said, both options yield a beautiful dessert that can be molded and chilled with ease.

Minimal Sweeteners, Maximum Flavor

One of the appeals of Chinese mango pudding is its restrained use of sweeteners. Because ripe mangoes provide plenty of natural sugar, only a small amount of white granulated sugar or condensed milk is needed to bring the flavors into balance. This allows the fruit to shine while keeping the overall dessert light and refreshing.

The sweetness level is easily adjustable depending on the variety of mango used and personal preference. Taste the purée before setting and adjust accordingly. Some mangoes, especially imported varieties, can be intensely sweet and may not need any additional sugar at all.

If you’re avoiding refined sugar, natural sweeteners like maple syrup or honey can be substituted in small amounts, though they may slightly alter the flavor profile.

Effortless Elegance with Make-Ahead Convenience

One of the biggest advantages of mango pudding is its make-ahead nature. Once the mixture is prepared and poured into individual molds or ramekins, it sets in the refrigerator for at least 6 hours—or preferably overnight—leaving you free to focus on other parts of your meal or gathering. When ready to serve, it unmolds easily and can be garnished to suit the occasion.

This convenience makes it a go-to dessert for dinner parties, summer barbecues, picnics, or even meal-prepped weekday treats. It travels well, holds its shape, and tastes just as good the next day—if not better.

For presentation, serve in clear glass cups to show off the golden color or unmold onto small plates for a more traditional look. Garnishes can include extra mango chunks, mint leaves, toasted coconut, or a drizzle of diluted condensed milk for a glossy finish.

Nutritional Highlights: Sweet Without Guilt

At around 159 calories per serving, this dessert is surprisingly wholesome. Mango provides vitamin C, vitamin A, and antioxidants, while coconut milk contributes beneficial fats and a creamy texture. With only 1 gram of fiber and 18 grams of sugar per serving, it’s a light option that won’t derail a balanced diet.

For those managing dietary restrictions, it’s naturally gluten-free and can be made entirely dairy-free or vegan with a few quick substitutions. The small portion size and satisfying flavor also help with mindful eating—it’s just enough to satisfy a sweet craving without feeling heavy or overly indulgent.

Tips for Success

• Choose fully ripe mangoes for the best flavor and sweetness.

• Strain the purée if you want an ultra-smooth finish.

• Use full-fat coconut milk for a richer texture.

• Don’t let the mixture boil if using gelatin, as high heat can break down its setting ability.

• Refrigerate for at least 6 hours for a firm set and chilled flavor.

Conclusion

Chinese Mango Pudding is a delightful combination of tropical flavor, creamy texture, and cultural charm. With minimal ingredients and simple techniques, it delivers an elegant dessert that feels both familiar and exotic. Whether served as a refreshing end to a dim sum brunch or as a sweet finale to a summer dinner party, this pudding offers a perfect balance of fruitiness, richness, and visual appeal.

Its versatility makes it suitable for all kinds of eaters—gluten-free, dairy-free, vegan, or traditional—and its ease of preparation makes it a staple for anyone who enjoys no-fuss, make-ahead treats. In just one spoonful, you get the essence of ripe mangoes, the silkiness of coconut, and the cool, refreshing finish of a classic Cantonese dessert. Try it once, and it may just become your favorite go-to sweet.