Mango Pudding Recipe

Prepare mangoes

Peel and chop enough ripe mango flesh to measure 2 cups. Reserve about 1/2 cup of chopped mango for garnish if desired.

Place 2 cups chopped mango, 2 tbsp granulated sugar, and 1 tsp lime juice in a blender or food processor. Puree until completely smooth, about 30–45 seconds. Taste and adjust sugar or lime to balance sweetness and brightness. Set aside.

Pour 3 tbsp cold water into a small heatproof bowl and sprinkle 1.5 tsp gelatin evenly over the surface. Let it sit (bloom) for 5 minutes until the gelatin swells and becomes spongy.

After blooming, add 2 tbsp hot (not boiling) water and stir until the gelatin is fully dissolved and liquid, about 20–30 seconds. If any granules remain, warm gently over a double boiler or microwave in 5–7 second bursts, stirring until clear—do not boil.

In a medium bowl, whisk together 1 cup whole milk, 1 cup heavy cream, and 1 tbsp sweetened condensed milk until smooth and slightly airy. This adds body and sweetness; adjust with an extra 1 tsp sugar if your mangoes are very tart.

Temper the dissolved gelatin by whisking a spoonful of the dairy mixture into the gelatin to equalize temperature, then whisk the gelatin mixture back into the rest of the dairy base until fully combined and smooth.

Pour the dairy + gelatin mixture into the blender with the mango puree. Blend on low for 10–15 seconds to fully incorporate and achieve a silky texture. Alternatively, fold gently with a whisk until homogeneous.

Divide the mango pudding mixture evenly among 4 serving cups or ramekins (approx. 4–5 oz / 120–150 ml each). Tap each container lightly on the counter to remove air bubbles and level the surface.

Cover the cups with plastic wrap and refrigerate for at least 4 hours, or until fully set (6 hours for firmer texture). Gelatin-based puddings are best chilled overnight for the cleanest texture.

When ready to serve, optionally top each pudding with reserved fresh mango slices (~2 tbsp per cup) and a small mint leaf. For a glossy finish, brush mango slices lightly with a little warmed sweetened condensed milk or an apricot jam glaze.

Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.