Delicious and creamy mango pudding recipe with gelatin, coconut milk, and mango. This dairy free dessert is made with 4 simple ingredients and comes together in no time! I love how much the mango flavor shines through.
I absolutely love all things mangos. They are one of my favorite fruits and you really can’t beat that sweet and juicy flavor. One of my favorite desserts when I used to go to dim sum growing up was Chinese mango pudding, and this coconut mango pudding without eggs is very similar to that. No only is the texture so creamy and silky, the mango flavor really shines through in this dairy free pudding recipe.
Coconut Mango Pudding with Mango Puree
What makes this mango gelatin pudding recipe so packed with flavor is it uses fresh mango puree. I highly recommend this for a strong mango flavor. Other than fresh mango, you make this pudding with gelatin and milk. I like full-fat coconut milk, because I love the thick and creamy texture and the added smooth flavor it gives.
If you don’t count water and salt, there are only 4 simple ingredients in this easy mango pudding with coconut milk recipe:
- mango chunks
- gelatin: While gelatin packets can be found at the grocery store, I highly recommend high quality grass-fed gelatin for amazing health benefits for gut healing and skin health. This is the brand I recommend and you can get 10% off with my code: GREATGRANDMA10
- full-fat coconut milk
- coconut sugar
How to Make Mango Pudding With Gelatin
I know this mango gelatin pudding recipe can be intimidating for those unfamiliar with this ingredient. However, it’s actually a lot easier to work with than you think! Here’s how to make mango pudding with gelatin:
- Blend the mango chunks together until smooth and creamy.
- In a mixing bowl, add water, then sprinkle evenly with gelatin. Don’t mix, and let it sit.
- Heat a saucepan over medium heat, then add coconut milk, coconut sugar, and salt. Whisk together until the coconut sugar is dissolved, about 2-3 minutes.
- Add mango puree then whisk together. Heat for 2-3 minutes until the mixture is heated through but not boiling.
- While whisking constantly, slowly pour the warmed coconut milk and mango over the gelatin mixture.
- Pour into 4 bowls or ramekins. Refrigerate for at least 2 hours for the coconut mango pudding to set.
- Top with whipped coconut cream, mango chunks, and/or coconut flakes, then serve.
That’s it! Without the setting time, the whole thing should take less than 10 minutes, and you have silky mango pudding with mango puree that tastes amazing.
Frequently Asked Questions About Creamy Mango Pudding Recipe
You don’t have to use fresh mango puree, but you WILL get the best flavor with fresh mangos that you puree at home. However, you can also use frozen or canned mangos. If you do use the canned version, make sure there’s no sugar added, or you’ll have to reduce the amount of coconut sugar.
I’ve seen Chinese mango pudding is made with coconut milk or evaporated milk. If you don’t want use coconut milk, you can use evaporated milk or half-and-half if you are fine with consuming dairy.
Gelatin is what is used in authentic Chinese mango pudding and it’s what thickens the pudding and gives it that creamy texture. Conventional pudding that you can buy at grocery stores are usually made with cornstarch and/or egg yolks, along with several artificial ingredients and coloring. This mango pudding with gelatin and milk has a much simpler ingredients list without the common allergens.
You can make a vegan mango pudding by using agar-agar powder, but I’ve never worked with it. You may need to adjust the recipe to figure out the amount and how to activate the agar-agar powder.
This dairy free pudding recipe will last up to 5 days in the fridge if you keep in an airtight container.
If you enjoyed this dairy free pudding recipe, you may also like…
- Paleo & Vegan Chai Latte Chia Pudding (Keto Option)
- AIP & Paleo Matcha Pudding
- Vegan & Paleo Banana Pudding (Egg Free, AIP Option)
- Keto Almond Joy Chia Seed Pudding
- Paleo & Vegan Chocolate Sweet Potato Pudding
Coconut Mango Pudding
- Place mango chunks in the blender and blend until smooth and creamy.
- Add water to a mixing bowl, then sprinkle evenly with gelatin. Let it sit without mixing.
- In a saucepan over medium heat, add coconut milk, coconut sugar, and sea salt, then whisk together for 2-3 minutes until the coconut sugar is dissolved.
- Stir in mango puree then heat for 2-3 minutes until warmed through but not boiling.
- Slolwly pour the warmed coconut milk and mango over the gelatin mixture while continuously whisking.
- Divide into 6 small bowls or ramekins, then refrigerate for at least 2 hours to set.
- Serve topped with mango chunks, coconut flakes, and/or coconut whipped cream.
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