Mango pudding is a deliciously creamy summer treat. With sweet, juicy mangoes and pantry ingredients, you have an easy dessert that tastes like a holiday.
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Sprinkle the gelatine over the orange juice in a small cup. Stir to combine. Set aside for 5 mins.
Place the evaporated or coconut milk and sugar in a small saucepan over medium heat and cook for 2 mins or until heated through.
Remove from heat and add the gelatine mixture. Stir until gelatine melts. Transfer to a blender with the mango. Blend until smooth and combined.
Divide the mixture among 4 serving glasses. Place in the fridge for 3 hours or until set. Serve puddings topped with whipped cream and extra chopped mango.
For an extra-silky texture, you can pass the mango mixture through a fine sieve.
We dissolved our gelatine in orange juice, which helps bring out the natural mango flavour in the pudding. You can use water if you prefer.
Depending on the sweetness of your mangoes, you can add a little more or less sugar.
COOK. STORE. SAVE.
Clever storage: Gelatine can be bought in powder or leaf form. Store both types in an airtight container in a cool, dry place. It has a long shelf life but check the best-before date as having out-of-date gelatine may affect the outcome of your recipes.
Mango pudding is a popular Asian dessert (particularly in China and Hong Kong) and with good reason: it’s refreshingly sweet from the mango and has beautiful nutty, tropical notes from the coconut cream. Looking for more sweet Chinese-style desserts to try? Serve up these mango pancakes at your next brunch or tea party. Here’s how to make mango pudding successfully every time.
Mangoes are grown right across Northern Australia, from Darwin and Katherine in the NT to Townsville in Qld. They are also grown in tropical parts of NSW and WA. That extended growing region means you can get mangoes in Australia from October to early March – so you can be making this mango pudding recipe for almost 6 months of the year.
Chinese mango pudding is particularly great in the hotter months, across the festive season and to celebrate Lunar New Year. The varieties of mangoes you can get during this period will change depending on where they come from, but you can basically use any mango in this recipe, and when mangoes aren’t in season, you can use frozen mangoes, too. See Courtney Roulston’s best mango tips for how to choose and slice this fruit, plus her perfect mango recipes.
The gelatine in this Chinese mango pudding recipe helps it set but don’t worry if you've never used gelatine before – we’re going to talk you through it. The first step is to sprinkle the gelatine powder over the liquid. We’ve used orange juice for added sweetness but you could easily use water here, too. This liquid helps the gelatine dissolve and start to thicken – you want to sprinkle it over the liquid so it dissolves evenly and doesn’t clump. You’ll have a slightly thick liquid at this point. Next, add it to your warmed mixture of coconut milk and sugar. This is a gentle process and needs to be done off the heat. Stir continually until the gelatine mixture is completely dissolved and incorporated into the coconut milk mixture. Stirring constantly stops lumps from forming.
Some people think you get a more intense coconut taste and creamier texture with the evaporated coconut milk but making mango pudding with evaporated milk or canned coconut milk simply comes down to personal preference.
The simplest – and freshest – way to serve it is the way we’ve done it, with more mango on top and a spoonful of cream. If you want to go a little fancier, you could turn the fresh mango into a salsa with mint, passionfruit and diced pineapple to up the tropical flavours.
These mango ice cream crumble bars have similar flavours to our mango pudding and make a great finish to a summer lunch or dinner party. Or make the most of mango season with these sweet mango recipes.