Mango Pudding: A Refreshing and Sweet Easy Dessert

I absolutely love making Mango Pudding—this easy-to-make dessert is the perfect combination of smooth, refreshing, and sweet.

It’s the perfect treat for any occasion, from a cozy afternoon snack to an impressive dessert for guests.

With just a few simple ingredients and no baking required, this dessert is similar to mango mousse and sure to be a hit with the whole family.Mango Pudding 6

Why You’ll Love This Recipe

Mango Pudding are not only quick and easy to prepare but also incredibly satisfying. The smooth, creamy texture of the mango pudding combined with the freshness of mango pieces and the optional burst of blueberries creates a delicious contrast of flavors and textures.

It’s a light yet indulgent dessert that feels like a treat, but it’s simple enough for anyone to make at home. Plus, the kids love it—my family devours it every time I make it!Mango Pudding 7

Ingredients:

  • 300g mango cubes (200g for the mango smoothie, 100g for layering and topping)
  • 200g yogurt
  • 15g gelatin sheets
  • 250ml whole milk
  • 15g white sugar
  • 6 blueberries (optional)
    (feel free to substitute with other fruits or even crushed Oreo cookies for decoration if you prefer)

Instructions:

1. Preparation

  • Start by measuring out the 300g of mango cubes. Take 200g of these mango cubes and place them into a blender. Add 200g of yogurt and blend until smooth, creating your mango smoothie. Set this aside for later.Add 200g of yogurt and blend until smooth
  • Keep the remaining 100g of mango cubes for later use to layer at the bottom of the cups and for decoration on top.
  • Next, take the 15g of gelatin sheets and soak them in cold water for about 3 minutes. The gelatin will soften quickly, so don’t worry about soaking them for too long.take the 15g of gelatin sheets and soak them in cold water

2. Making the Pudding Base

  • Pour 250ml of whole milk into a small saucepan and add 15g of white sugar. Place the pan over low heat, stirring continuously until the sugar is completely dissolved. Be careful not to let the milk boil.Pour 250ml of whole milk into a small saucepan and add 15g of white sugar
  • Once the sugar has dissolved, remove the pan from the heat. Take the soaked gelatin sheets out of the water, drain off any excess liquid, and stir them into the hot milk. The residual heat from the milk will dissolve the gelatin sheets easily.
  • Stir until the gelatin is completely dissolved and you have a smooth, uniform mixture.Take the soaked gelatin sheets out of the water drain off any excess liquid and stir them into the hot milk

3. Mixing the Mango Pudding

  • Add the prepared mango smoothie into the milk-gelatin mixture. Stir gently to combine, ensuring the mango and milk are fully blended together. The result is a creamy, mango-flavored pudding base ready to be assembled.Add the prepared mango smoothie into the milk gelatin mixture

4. Assembling the Pudding Cups

  • Prepare a few pudding cups or transparent glasses. Start by placing a layer of the reserved mango cubes at the bottom of each cup, about 1/4 of the way up the cup. This layer adds texture and a fresh burst of mango in every bite.Start by placing a layer of the reserved mango cubes at the bottom of each cup 1
  • Slowly pour the mango pudding mixture into the cups, filling them about 3/4 full. Be sure not to fill them to the top, as the pudding may expand slightly during refrigeration.Slowly pour the mango pudding mixture into the cups

5. Chilling to Set

  • Place the filled cups into the refrigerator and chill for about an hour or until the pudding is fully set. The exact time may vary depending on your fridge’s temperature. The pudding is ready when it feels firm to the touch and no longer jiggles when lightly pressed with a finger.Place the filled cups into the refrigerator

6. Decorating and Serving

  • Once the pudding has set, remove the cups from the fridge. Top each cup with a few more mango cubes and, if desired, some fresh blueberries or other fruits for decoration. You can also add crushed Oreo cookies if you’re feeling adventurous!Top each cup with a few more mango cubesTop each cup with bluebery
  • The pudding cups look absolutely gorgeous and are perfect for serving guests. To serve, simply use a small spoon to scoop out the pudding. You’ll enjoy the smooth, creamy texture that melts in your mouth with every bite.Mango Pudding 7

Frequently Asked Questions

Can I use other fruits for this recipe?
Yes! While mango is the star of this recipe, you can experiment with other fruits like strawberries, peaches, or even passion fruit. You could also mix fruits together for a colorful, tropical twist.

Can I make this dessert in advance?
Absolutely! Mango Pudding can be made a day or two ahead of time. Just cover them tightly and store in the fridge. They’ll stay fresh and delicious for up to 3 days.

Do I have to use gelatin?
Gelatin helps the pudding set and gives it that smooth, creamy texture. If you prefer a vegetarian alternative, you can substitute the gelatin with agar-agar, though you may need to adjust the amounts slightly since agar-agar sets more firmly.

Can I use non-dairy substitutes for the yogurt and milk?
Yes, you can use non-dairy alternatives like coconut milk or almond milk, and plant-based yogurts for a dairy-free version. The flavor will change slightly, but it will still be delicious!

This Mango Pudding Cup recipe is sure to become a family favorite. Its vibrant color and refreshing flavor make it the perfect dessert for any occasion. Plus, it’s easy enough to make for a last-minute treat or impressing guests at a dinner party. Enjoy!

Mango Pudding 6

Mango Pudding: A Refreshing and Sweet Easy Dessert

I absolutely love making Mango Pudding—this easy-to-make dessert is the perfect combination of smooth, refreshing, and sweet.
It’s the perfect treat for any occasion, from a cozy afternoon snack to an impressive dessert for guests.
With just a few simple ingredients and no baking required, this dessert is similar to mango mousse and sure to be a hit with the whole family.
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Course: Dessert
Cuisine: Chinese
Servings: 6
Calories: 95kcal

Ingredients

  • 300 g mango cubes 200g for the mango smoothie, 100g for layering and topping
  • 200 g yogurt
  • 15 g gelatin sheets
  • 250 ml whole milk
  • 15 g white sugar
  • 6 blueberries optional
  • feel free to substitute with other fruits or even crushed Oreo cookies for decoration if you prefer

Instructions

Preparation

  • Start by measuring out the 300g of mango cubes. Take 200g of these mango cubes and place them into a blender. Add 200g of yogurt and blend until smooth, creating your mango smoothie. Set this aside for later.
  • Keep the remaining 100g of mango cubes for later use to layer at the bottom of the cups and for decoration on top.
  • Next, take the 15g of gelatin sheets and soak them in cold water for about 3 minutes. The gelatin will soften quickly, so don’t worry about soaking them for too long.

Making the Pudding Base

  • Pour 250ml of whole milk into a small saucepan and add 15g of white sugar. Place the pan over low heat, stirring continuously until the sugar is completely dissolved. Be careful not to let the milk boil.
  • Once the sugar has dissolved, remove the pan from the heat. Take the soaked gelatin sheets out of the water, drain off any excess liquid, and stir them into the hot milk. The residual heat from the milk will dissolve the gelatin sheets easily.
  • Stir until the gelatin is completely dissolved and you have a smooth, uniform mixture.

Mixing the Mango Pudding

  • Add the prepared mango smoothie into the milk-gelatin mixture. Stir gently to combine, ensuring the mango and milk are fully blended together. The result is a creamy, mango-flavored pudding base ready to be assembled.

Assembling the Pudding Cups

  • Prepare a few pudding cups or transparent glasses. Start by placing a layer of the reserved mango cubes at the bottom of each cup, about 1/4 of the way up the cup. This layer adds texture and a fresh burst of mango in every bite.
  • Slowly pour the mango pudding mixture into the cups, filling them about 3/4 full. Be sure not to fill them to the top, as the pudding may expand slightly during refrigeration.

Chilling to Set

  • Place the filled cups into the refrigerator and chill for about an hour or until the pudding is fully set. The exact time may vary depending on your fridge’s temperature. The pudding is ready when it feels firm to the touch and no longer jiggles when lightly pressed with a finger.

Decorating and Serving

  • Once the pudding has set, remove the cups from the fridge. Top each cup with a few more mango cubes and, if desired, some fresh blueberries or other fruits for decoration. You can also add crushed Oreo cookies if you’re feeling adventurous!
  • The pudding cups look absolutely gorgeous and are perfect for serving guests. To serve, simply use a small spoon to scoop out the pudding. You’ll enjoy the smooth, creamy texture that melts in your mouth with every bite.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

Nutrition

Calories: 95kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 202mg | Fiber: 1g | Sugar: 13g | Vitamin A: 644IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 1mg

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