Mango Pudding Recipe

Prepare mango puree

Peel and chop 2 large ripe mangoes (or use about 2 cups frozen mango chunks). Place mango flesh in a blender or food processor and blend until completely smooth; you should have about 2 cups of puree. If you prefer an ultra-silky texture, press the puree through a fine-mesh sieve to remove any fibers.

Heat milk mixture

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1 tablespoon granulated sugar. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling (small bubbles around the edge), about 4–5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.

Combine puree and dairy

Allow the warm milk mixture to cool for 2 minutes, then whisk about 1/3 cup of the warm mixture into the mango puree to temper it. Pour the tempered puree back into the saucepan with the remaining milk mixture and stir until uniform.

Bloom gelatin

Place 2 teaspoons unflavored powdered gelatin into a small bowl and sprinkle evenly over 3 tablespoons cold water. Let sit 5 minutes to bloom — the gelatin will absorb the water and become spongy.

Dissolve gelatin

After blooming, add 2 tablespoons hot (not boiling) water to the gelatin and stir until it fully dissolves into a clear liquid, about 30 seconds. If any granules remain, warm gently in the microwave for 5–7 seconds and stir again.

Incorporate gelatin into pudding

Whisk the dissolved gelatin into the warm mango-dairy mixture until completely incorporated. Stir for 30 seconds to ensure even distribution. Do not boil after adding gelatin or it will weaken its setting ability.

Strain and portion

Optional: pour the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining fibers or lumps. Divide the mixture evenly among 6 (about 1/2-cup) serving cups or ramekins.

Chill to set

Let the cups cool at room temperature for 10–15 minutes, then cover lightly with plastic wrap and refrigerate until set, at least 3 hours and up to overnight. The pudding should be soft but hold its shape.

Prepare garnish

If using fresh mango cubes, cut remaining mango into small 1/4–1/2-inch cubes. For toasted coconut, place 2 teaspoons shredded coconut in a small dry skillet over medium heat and toast, stirring constantly, until golden brown, about 1–2 minutes. Cool slightly.

Serve

When the pudding is fully set, top each cup with a spoonful of fresh mango cubes, a sprinkle of toasted shredded coconut and a mint leaf. Serve chilled.