Saturday, April 10, 2021

Mango Pudding

After the Scallops with Spicy Curry Sauce and Couscous I just made, I needed something cooling. Mango immediately came to mind, and this Mango Pudding recipe sounded like exactly what I wanted. A cold dessert made with mango and coconut milk. Ah! It promises to be a sweet dessert that will be a nice foil to that spicy curry. Plus I’ve never made pudding before, and I always like to try new things.

This rich and silky dessert is bursting with luscious mango flavor. The simplicity of this pudding recipe makes it great for company.

Recipe Author: Lily Ernst at Little Sweet Baker
Get the recipe

The Ingredients

One really nice thing about living in South Florida is there are mango trees everywhere. If you’ve only ever had mangoes from the grocery store, you are missing out. Fresh mangoes right off the tree taste so much better.

Unfortunately, mango season isn’t quite here, and I had to go to the grocery store route for this recipe. I decided to shop at Whole Foods this week, and I was pleasantly surprised by how good their mangoes were. Literally just like freshly picked!

The mangoes were only a few dollars (I bought 3 since they were small), and so were the rest of the ingredients. Actually, the only other items I had to buy were the unflavored gelatin and coconut milk. I had the sugar and salt on hand.

Mango Pudding Ingredients
Mangoes, sugar, coconut milk, salt, and unflavored gelatin

The Process

I’ve never made pudding before, and I have to say it was pretty easy to do. It did take much longer than the time listed–22 minutes as opposed to the 10 minutes on the recipe.

The first step was to cut up the mangos. My mango corer came in very handy for this part. I cut up 2 mangoes and pureed them in my blender. It took a while because I kept having to stop and stir the mango. I had to stir it several times before it started to liquefy. Unfortunately, that didn’t quite give me enough mango puree. I had to add another half mango to the mixture.

Cutting up the mangoes so they can be pureed
Cutting up the mangoes so they can be pureed

After that, the recipe went pretty smoothly. I did shake the can of coconut milk, but I had clumps of fat even after thoroughly. I decided to strain the pudding mixture using a colander with large holes to ensure a smooth pudding (a finer mesh sieve would have clogged). It worked a treat!

I ended up with about 2 cups of pudding and split that between 4 small ramekins. I didn’t quite get the mixture split evenly, and the last ramekin was noticeably less full than the others. Turkey baster to the rescue! It made it neat and easy to remove the liquid from the fuller dishes and evenly distribute the pudding.

After that, I covered the dishes with plastic wrap and let them chill overnight. The next day, I used the leftover mango and some unsweetened shredded coconut flakes to garnish the mango pudding.

Straining the pudding mixture
Straining the pudding mixture

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Sweet mango and smooth coconut milk make a fruity pudding that's irresistible. I lucked out and found fresh mangoes which taste so much better than the bland ones I find at my regular grocery store. Most of the work for this recipe is making the mango puree. It takes some time to cut up and puree the mangoes. Once that bit is done, the rest goes pretty smoothly. The result is a smooth pudding you can't get enough of. I almost had to fight my husband over the last dish!
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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