Description
This Easy Simple Mango Pudding Recipe features a creamy, tropical dessert that’s perfect for warm days or any time you crave a refreshing sweet treat. Made with ripe mangoes, gelatin, and a blend of milk and cream, this pudding is smooth, flavorful, and delightfully light. The recipe is gluten-free and can be easily adapted for a dairy-free version using coconut milk and cream. It’s an Asian-inspired dessert that’s both elegant and simple to prepare.
Ingredients
Scale
Main Ingredients
- 2 ripe mangoes (about 2 cups mango puree)
- ½ cup granulated sugar
- ½ cup whole milk
- ½ cup heavy cream
- 1 tablespoon unflavored gelatin
- ¼ cup warm water
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream
- Diced mango
- Mint leaves
Instructions
- Prepare the mango puree: Peel and dice the ripe mangoes, then blend them in a blender or food processor until you obtain a smooth and creamy puree.
- Bloom the gelatin: In a small bowl, sprinkle the unflavored gelatin evenly over the warm water and allow it to bloom for about 5 minutes. This softens the gelatin and makes it easier to dissolve.
- Heat the milk mixture: In a medium saucepan over medium heat, combine the mango puree, granulated sugar, whole milk, and heavy cream. Stir continuously until the sugar completely dissolves and the mixture is warm to the touch but does not boil.
- Dissolve the gelatin: Remove the saucepan from the heat and stir in the bloomed gelatin until it fully dissolves into the mixture.
- Add flavoring: Stir in the vanilla extract and a pinch of salt to elevate the flavors of the pudding.
- Pour and chill: Pour the pudding mixture into small ramekins, dessert glasses, or bowls. Let them cool to room temperature, then cover and refrigerate for at least 4 hours or until the pudding is fully set.
- Serve: Once set, serve the mango pudding chilled, garnished with optional whipped cream, diced mango pieces, and fresh mint leaves if desired.
Notes
- For a dairy-free variation, substitute coconut milk and coconut cream in place of whole milk and heavy cream.
- If fresh mangoes are not available, canned mango pulp can be used as a convenient alternative.
- Ensure the mixture does not boil during heating to maintain the smooth texture of the pudding.
- Allow the pudding sufficient chilling time for the best consistency and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 24g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
