Coconut Mango Pudding

Coconut Mango Pudding

Ingredient 8 cups 8 cups
mangos 2 large (1⅓ lb. each) 2 large (600g each)
coconut milk 1 cup + 3 Tbsp. 280 ml
heavy cream ⅔ cup 160 ml
sugar ½ cup + 1 Tbsp. 120g
gelatin ½ oz. (2 envelopes) 14g (2 envelopes)
water 7 Tbsp & ½ cup 100 ml & 120 ml
ice ¾ cup 180 ml
lemon juice ½ Tbsp. ½ Tbsp.
Coconut Sauce
coconut milk ½ cup 120 ml
heavy cream ¼ cup 60 ml
sugar 1 Tbsp. 1 Tbsp.

This mango pudding nestles chunks of tart, tropical mango in a mango-coconut milk pudding to create a decadently creamy, silky-smooth dessert with plenty of mango flavor and subtle overtones of coconut. Topped with a slightly sweet coconut-cream sauce, it is an irresistibly delicious treat that is simultaneously rich and refreshing. There is also a lighter, simpler variation that forgoes the coconut.


  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. Prepare pudding.
    1. 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. In a medium bowl, mix the mango pureé, coconut milk, heavy cream, and ice. Canned coconut milk will separate, so be sure to stir it well before measuring and mixing.
    3. In a saucepan mix 120 ml (½ cup) 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. 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. Spoon the mixture into serving cups and refrigerate until solidified. Decorate with reserved slices of mango and a sprig of fresh mint, if desired.
  2. Prepare coconut sauce.
    1. Mix all ingredients for sauce in a saucepan. Heat over low, stirring gently, until the sugar dissolves completely. Transfer to a covered storage container and refrigerate; spoon some onto the top of each cup of pudding just before serving.


  • 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 (that is, cut it nearly in half along the largest dimension), peel each 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.
  • You can substitute evaporated milk for the heavy cream in the pudding and/or the sauce, which will result in a somewhat lighter, slightly lower-fat dessert. Both are very tasty.