Mango Pudding Recipe
Thai · Dessert · 25 min total
A silky, creamy mango pudding made with fresh mangoes and coconut milk, perfect for a tropical dessert.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 packet (2 tsp) unflavored gelatin powder
- 1 cup coconut milk
- 1/2 cup whole milk
- 1/4 tsp salt
Instructions
- In a small bowl, sprinkle gelatin over 1/4 cup water and let stand for 5 minutes to bloom.
- In a saucepan, combine sugar, coconut milk, whole milk, and salt. Heat over medium, stirring, until sugar dissolves and mixture is hot but not boiling.
- Remove from heat. Add bloomed gelatin and stir until completely dissolved.
- Place diced mango in a blender and puree until smooth. Add the warm milk mixture and blend until well combined.
- Pour mixture into 4 serving glasses or ramekins. Refrigerate for at least 4 hours, until set.
- Garnish with fresh mango slices or mint leaves if desired. Serve chilled.
Tips
- For a smoother texture, strain the pudding mixture before pouring into glasses.
- Use ripe, sweet mangoes for best flavor. If mangoes are not sweet, adjust sugar accordingly.
- Can be made a day ahead; cover with plastic wrap before refrigerating.
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