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Mango Pudding Recipe

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4.4 from 58 reviews

This Mango Pudding is a deliciously creamy and smooth dessert made with mango pulp, gelatin, evaporated milk, and a touch of lemon juice. It’s a refreshing and light treat perfect for warm days or as an elegant dessert to impress guests. The pudding sets beautifully in molds or ramekins, offering a soft yet firm texture with the natural sweetness and vibrant flavor of mangoes.

Ingredients

Gelatin Mixture

  • 2 tablespoons gelatin (about 2 and a half packets)
  • ¼ cup sugar
  • 1 cup boiling water

Main Ingredients

  • 1 can evaporated milk (12oz/354ml)
  • 2 cups mango pulp (preferably from Kesar mangoes)
  • 1 tablespoon lemon juice

Instructions

  1. Dissolve Gelatin and Sugar: In a large bowl, combine the gelatin and sugar. Pour in the boiling water and stir thoroughly until the gelatin and sugar are completely dissolved. Let it sit for about 2 minutes to ensure full dissolution.
  2. Add Remaining Ingredients: Add the evaporated milk, mango pulp, and lemon juice to the gelatin mixture. Whisk everything together until the mixture is smooth and uniformly combined.
  3. Prepare for Refrigeration: Pour the mixture into the desired molds or containers. You may refrigerate it directly in the bowl, in small ramekins, or in silicone molds if you prefer cube shapes. Note: Silicone molds are recommended for easy removal, as glass containers can cause sticking.
  4. Chill Until Set: Cover the containers with plastic wrap and refrigerate for at least 2 hours, or until the pudding has completely set and is firm to the touch.
  5. Serve: Once set, gently unmold the pudding if using molds, and serve chilled for a refreshing dessert experience.

Notes

  • Use silicone molds if you want neat cube shapes to avoid sticking issues with glass containers.
  • The pudding needs at least 2 hours in the fridge to properly set.
  • You can substitute sugar with a sugar substitute if you want a lower sugar version, but it may affect texture slightly.
  • Ensure gelatin is fully dissolved in boiling water to avoid lumps.
  • Fresh mango pulp can be used instead of canned for a fresher taste.

Find it online: https://flavorspath.com/mango-pudding-recipe/