Mango Pudding

Mango Pudding

Ingredient 8 cups 8 cups
mangos 2 large (1⅓ lb. each) 2 large (600g each)
evaporated milk ⅔ cup 160 ml
heavy cream ⅔ cup 160 ml
sugar ½ cup + 1 Tbsp. 120g
gelatin ½ oz. (2 envelopes) 14g (2 envelopes)
water 7 Tbsp & ¾ cup + 1 Tbsp. 100 ml & 200 ml
ice ¾ cup + 1 Tbsp. 200 ml
lemon juice ½ Tbsp. ½ Tbsp.

This classic mango pudding turns the favorite tropical fruit into a smooth, creamy pudding full of tongue-pleasing chunks of mango. The coconut version is richer and has a more complex flavor, but this ligher variant is still very tasty.


  1. In a small dish, sprinkle the gelatin into 100 ml (7 Tbsp.) of water and let sit to dissolve.
  2. Peel the two mangoes and cut as much of the flesh off of the seeds as possible.


  1. Pureé and cube mangoes.
    Put the flesh of one of the two mangoes into a food processor or blender along with the lemon juice and pureé. Cut the flesh of the other mango into roughly 1cm (half-inch) cubes. The cubes will be mixed into the pudding; if you want to decorate the tops of the cups with a slice or two of mango, cut and reserve enough nicely shaped decorative slices to use for decoration.
  2. Mix mango, cream, milk, and ice.
    In a medium bowl, mix the mango pureé, evaporated milk, heavy cream, and ice.
  3. Dissolve sugar and gelatin.
    In a saucepan mix 200 ml (¾ cup + 1 Tbsp.) of water and the sugar, then heat until the sugar dissolves completely. When the sugar has dissolved remove from heat and stir in the dissolved gelatin mixture. Do not boil the gelatin or it will not solidify.
  4. Mix mango pureé and gelatin mixture.
    Pour the sugar mixture in the saucepan into the mango pureé mixture. Stir gently, being careful not to create bubbles or foam until mixed, then stir in the cubed mango. If the ice has not completely melted, stir occasionally until none remains.
  5. Chill.
    Spoon the mixture into serving cups and refrigerate until solidified.
  6. Decorate and serve.
    Decorate with reserved slices of mango and a sprig of fresh mint and serve topped with a tablespoon or two of evaporated milk, if desired.


  • This recipe was designed for the large, green-and-red mangoes commonly available in US supermarkets and not usually labeled with a variety (Tommy Atkins is the most common variety, but may vary depending on the season and where you are). You can also make it with the smaller, yellow Ataulfo mangoes, but you will need to use more of them and the resulting pudding will have a stronger, more mango-y flavor.
  • If you're not experienced with peeling and cubing mangoes, they can be tricky on account of the large, flat seed and very slippery flesh. My recommended technique is to cut as large a slice as possible off of each side of the seed, along the length of the mango, cube and scoop the flesh out of the two halves, and then trim as much as you can reasonably get of what remains on the seed. Definitely don't try to peel the whole thing first—that's a recipe for slippery disaster.