Mango Pudding Recipe

I always find myself craving a dessert that feels light and refreshing, especially after a heavy meal. This easy mango pudding recipe is a perfect fit, offering a silky smooth texture and a vibrant, tropical aroma that fills the kitchen. We elevate the classic mango flavor by adding a bright, tangy passion fruit swirl. It’s a family-friendly dessert that feels elegant without requiring a lot of time in the kitchen, making it perfect for both weeknight treats and casual entertaining. This particular version uses agar-agar, a plant-based alternative to gelatin, ensuring a beautifully firm yet creamy texture every time.

Ingredients

• 750 g (approximately 3-4 large) ripe mangoes, peeled and pitted, to yield 600ml puree. Use very ripe, sweet mango varieties like Ataulfo or Alphonso for the best flavor and natural sweetness. The quality of your mangoes directly determines the quality of this mango pudding recipe.
• 400 ml (1⅔ cups) full-fat coconut milk. Use canned, full-fat coconut milk to achieve a rich, creamy texture and depth of flavor. (If you want to reduce the richness, you can substitute heavy cream, but the flavor profile will be different).
• 100 g (½ cup) granulated sugar, for the pudding. Adjust this amount based on how sweet your mangoes are; reduce for very sweet fruit. This sugar balances the mango and helps ensure a smooth, uniform texture in the final pudding.
• 8 g (2 teaspoons) agar-agar powder. Agar-agar is a plant-based gelling agent that creates a firm set (unlike gelatin). Ensure you buy agar-agar powder, not flakes, as flakes require different measurements.
• 120 ml (½ cup) cold water, for agar-agar. This amount of cold water is used to whisk the agar-agar powder into a slurry before heating. Using cold water prevents lumps from forming when mixing the powder.
• 5 ml (1 teaspoon) alcohol-free vanilla extract. A small amount enhances the sweetness and aroma of the mango without overpowering it. Make sure to use an alcohol-free version if serving this to children or following specific dietary restrictions.
• Pinch of salt. This small addition enhances the perception of sweetness and balances the tropical flavors. Use fine sea salt or kosher salt for easy dissolution.
• 120 ml (½ cup, from 6-8 medium) fresh passion fruit pulp, with seeds. Use fresh passion fruit for a vibrant, tangy flavor and natural texture from the seeds. (If fresh passion fruit is unavailable, high-quality frozen passion fruit pulp can be used; thaw first). The seeds add a beautiful texture and a tart counterpoint to the sweet mango in this mango pudding recipe.
• 50 g (¼ cup) granulated sugar, for the swirl. This sugar is necessary to counteract the intense tartness of the passion fruit. Adjust this amount slightly based on your personal preference for tanginess.
• 15 g (1½ tablespoons) cornstarch. The cornstarch acts as a thickening agent for the passion fruit swirl, giving it a glossy, sauce-like texture. Whisk thoroughly with water before heating to avoid lumps in the swirl.
• 30 ml (2 tablespoons) cold water, for the swirl. Used to create a cornstarch slurry; this ensures the cornstarch dissolves evenly into the pulp without clumping.
• 5 ml (1 teaspoon) fresh lime juice. The fresh lime juice brightens the passion fruit flavor and enhances its tangy profile. Always use freshly squeezed lime juice for the best results.

Instructions

1. Prepare the mango puree: Blend the peeled and pitted mango flesh until perfectly smooth. You should aim for approximately 600 ml (2½ cups) total puree for this mango pudding recipe. If your blender isn’t strong, strain the puree through a fine-mesh sieve to remove any remaining fibers.
2. Dissolve the agar-agar: In a small saucepan, whisk the agar-agar powder into 120 ml (½ cup) cold water. Bring the mixture to a gentle boil over medium heat, stirring constantly for 1-2 minutes until the agar-agar powder is completely dissolved and the liquid turns clear. Remove from heat immediately after it has dissolved completely; this step is critical for the pudding to set properly.
3. Make the pudding base: In a large saucepan (I like to use a 3-quart saucepan for this), combine the mango puree, coconut milk, 100 g (½ cup) granulated sugar, alcohol-free vanilla extract, and a pinch of salt. Heat over medium-low heat, stirring frequently, until the mixture is warm but not boiling. Pour in the dissolved agar-agar mixture and whisk continuously for 1 minute to ensure it’s thoroughly combined before removing from heat.
4. Prepare the passion fruit swirl: In a separate small saucepan, combine the passion fruit pulp, 50 g (¼ cup) granulated sugar, 15 g (1½ tablespoons) cornstarch, 30 ml (2 tablespoons) cold water, and 5 ml (1 teaspoon) lime juice. Whisk until smooth and cook over medium heat for 3-5 minutes, stirring constantly until the mixture thickens to a glossy, pourable consistency. Remove from heat and let cool slightly while you assemble the puddings. If the swirl thickens too quickly and becomes clumpy, whisk in a tablespoon of extra water off-heat to smooth it out.
5. Assemble the puddings: Pour about half of the mango pudding mixture evenly into 6-8 individual serving glasses or ramekins. Spoon about 1-2 teaspoons of the passion fruit swirl mixture over the surface of the pudding in each glass. Gently swirl with a skewer or the tip of a spoon to create a marbled effect, taking care not to mix thoroughly. This simple mango pudding recipe works best when you set aside some extra swirl for the topping.
6. Layer and chill: Carefully pour the remaining mango pudding mixture over the swirled layer in each glass. Spoon another 1-2 teaspoons of the passion fruit swirl on top of each pudding. Gently swirl again to create a visually appealing pattern on the surface, then transfer the glasses to the refrigerator to chill for at least 3-4 hours, or until completely set.
7. Serving suggestion: For visual styling, serve the puddings in clear glass ramekins to highlight the layers. Drizzle a final thin ribbon of the reserved passion fruit swirl over the top of each chilled pudding just before serving. The contrast between the smooth mango and glossy, seed-flecked swirl provides an elegant presentation. This mango pudding recipe provides a sophisticated yet family-friendly dessert that is perfect for healthy eating. I always set aside a small amount of the passion fruit swirl to drizzle on top right before serving; I find this provides the freshest and tangiest flavor contrast for this mango pudding recipe.

Tips for a Perfect Set and Creamy Texture

For a truly decadent mango pudding recipe, the texture is key. The first thing I learned when developing this specific recipe was that using high-quality full-fat coconut milk makes a massive difference for achieving that velvety smooth consistency. If you use light coconut milk, the pudding will set, but it won’t be as rich or creamy. Also, pay close attention to the agar-agar process: Once you add the dissolved agar-agar to the warm base, whisk constantly for one full minute to activate the setting properties thoroughly. Agar-agar sets fast, so work efficiently during assembly to avoid clumping before you get to the refrigerator.

Flavor Variations and Swaps

This mango pudding recipe is versatile. While the passion fruit swirl adds a great tangy contrast, try a raspberry or lime curd for a different citrus note. For a classic dairy version, you can swap the coconut milk for heavy cream; this creates a rich, creamy texture more similar to traditional panna cotta. If you need to make this recipe gluten-free or vegetarian, note that agar-agar provides a firmer set than gelatin. If you choose to use gelatin instead, be sure to follow the package instructions carefully for proper activation and setting.

Make-Ahead and Storage

This mango pudding recipe is perfect for easy meal prep. The individual puddings can be prepared and refrigerated up to three days in advance. Be sure to cover them with an airtight lid or plastic wrap to prevent a skin from forming and keep them tasting fresh. While we don’t recommend freezing this dessert, as the delicate texture of the set pudding can become watery upon thawing, it’s an excellent family-friendly make-ahead option for healthy snacks or quick dinners.

FAQs

Can I use frozen mangoes for this recipe?

Yes, absolutely. Thaw them completely first and ensure you drain any excess liquid before blending. Frozen mangoes work well for this mango pudding recipe, especially when fresh ones are out of season, and they are usually cheaper for bulk high-protein snacks.

Why didn’t my mango pudding set?

The most common reason for failure in an agar-agar based mango pudding recipe is insufficient boiling time. Make sure you bring the mixture to a full boil for 1-2 minutes, stirring constantly until the agar-agar powder completely dissolves into a clear liquid.

Can I make this as a large single pudding instead of individual servings?

Yes, pour the entire mixture into a large loaf pan or serving dish. It will take longer to set (4-6 hours) than the individual ramekins. This works great if you are serving a crowd and want to slice it instead of serving in cups.

How do I get a clean swirl pattern?

Use a skewer or the tip of a spoon and make minimal passes through the pudding. To avoid over-mixing and maintain distinct layers, I actually prefer to add the swirl and then tap the container gently on the counter to spread the sauce rather than swirling manually.

What other toppings work well?

Toasted shredded coconut, fresh mint leaves, or a sprinkle of toasted pistachios add great texture and visual appeal to a creamy mango pudding. They are simple additions that elevate the dessert for special occasions.

Conclusion

This easy mango pudding recipe provides a sophisticated yet simple way to enjoy a refreshing dessert with family and friends for healthy eating. The combination of sweet mango and tangy passion fruit offers a bright contrast that is perfect for summer gatherings, so try making a batch this weekend or pin this recipe to remember how to make truly elevated mango pudding.

mango pudding recipe

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• Author: Harper Lane
• Total Time: 35 minutes
• Yield: 6–8 servings 1x
• Diet: Vegetarian, Dairy-Free, Gluten-Free

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Description

A light and refreshing tropical dessert featuring a silky mango pudding base made with agar-agar and a vibrant, tangy passion fruit swirl. This elegant yet simple recipe is perfect for weeknight treats or casual entertaining.

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Ingredients

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• 600 ml ripe mango puree (from 3–4 large mangoes)
• 400 ml full-fat coconut milk
• 100 g granulated sugar, for the pudding
• 8 g agar-agar powder
• 120 ml cold water, for agar-agar
• 5 ml alcohol-free vanilla extract
• Pinch of fine salt
• 120 ml fresh passion fruit pulp with seeds
• 50 g granulated sugar, for the swirl
• 15 g cornstarch
• 30 ml cold water, for the swirl slurry
• 5 ml fresh lime juice

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Instructions

1. Prepare the Mango Base: Blend the peeled and pitted mango flesh until smooth; measure 600 ml puree. In a large saucepan, combine the mango puree, coconut milk, 100 g sugar, vanilla extract, and salt. Heat over medium-low heat until warm.
2. Activate Agar-Agar: In a separate small saucepan, whisk agar-agar powder into 120 ml cold water. Bring to a boil for 1-2 minutes, stirring constantly until the powder fully dissolves and the mixture turns clear. Pour the dissolved agar-agar into the warm mango mixture and whisk continuously for 1 minute before removing from heat.
3. Prepare Passion Fruit Swirl: In another small saucepan, combine passion fruit pulp, 50 g sugar, cornstarch, 30 ml cold water, and lime juice. Whisk and cook over medium heat for 3-5 minutes until the mixture thickens and becomes glossy. Let cool slightly.
4. Assemble and Chill: Pour half of the mango mixture into 6-8 individual glasses. Spoon passion fruit swirl over the surface and gently marble with a skewer. Pour the remaining mango mixture over the swirled layer, then top with additional swirl. Chill in the refrigerator for at least 3-4 hours, or until completely set.

Notes

To achieve a creamy texture, use full-fat coconut milk. Ensure the agar-agar fully dissolves by boiling for 1-2 minutes to guarantee proper setting. For serving, garnish with additional passion fruit swirl, toasted coconut, or mint leaves.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 260 kcal
• Sugar: 35 g
• Sodium: 20 mg
• Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 1 g
• Cholesterol: 0 mg