Easy Coconut Mango Pudding Recipe | What Great Grandma Ate (2024)

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What Makes This Recipe Great

I absolutely love all things mango. They are one of my favorite fruits and you really can’t beat that sweet and juicy flavor. Growing up, my family would go to dim sum, and one of my favorite desserts was Chinese mango pudding. Creamy, sweet, and so satisfying! This version is very similar to that, and I just can’t get enough of it.

A popular, traditional Chinese dessert, mango pudding is typically made with fresh mango, gelatin, and evaporated milk. I set out to make a dairy-free, paleo version and I have to say it’s absolutely PERFECT! The same taste, texture, and flavor I remember from growing up, but much healthier!

Not only is the texture so creamy and silky, the mango flavor really shines through. Prepped and ready to chill in just 10 minutes, and sets in 2 hours. The perfect, fruity, refreshing dessert any time of the year!

How To Make Coconut Mango Pudding

What makes this 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. For this recipe, I used full-fat coconut milk because I love the thick and creamy texture and the added smooth flavor it gives.

I know this gelatin can seem intimidating for those unfamiliar with this ingredient. However, it’s actually a lot easier to work with than you think!

Ingredient Notes

If you don’t count water and salt, there are only 4 simple ingredients in this easy pudding.

• ripe mango cubes: For best results, I prefer to use fresh, ripe mango chunks. You can also use canned or frozen mango. Check out my tips below for details.
• gelatin: I highly recommend high-quality grass-fed gelatin powder 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
• coconut milk: I used a can of full-fat coconut milk. It’s thick and creamy and the perfect non-dairy substitute for evaporated milk or condensed milk.
• coconut sugar: This is my preferred alternative to white granulated sugar. It’s a natural option and I love the flavor. It’s also paleo-friendly, which is great! If you want a bright yellow color, use white sugar.
• cold water
• salt

1. Blend the mango chunks together until smooth and creamy.
2. In a mixing bowl, add water, then sprinkle evenly with gelatin. Don’t mix, and let it sit.
3. Heat a saucepan over medium heat, then add coconut milk, coconut sugar, and salt. Whisk together until the coconut sugar is dissolved, about 1 minute.
4. Add mango puree then whisk together. Heat for 2 minutes until the mixture is heated through but not boiling.
5. While whisking constantly, slowly pour the warmed coconut milk and mango over the gelatin mixture.
6. Pour the mixture into 4 bowls or ramekins. Refrigerate for at least 2 hours for the pudding to set.
7. Top with coconut whipped cream, mango chunks, and/or coconut flakes, then serve.

Expert Tips

• Gelatin: Gelatin thickens the pudding and gives it that creamy texture. Conventional, store-bought puddings are usually made with cornstarch and/or egg yolks, along with several artificial ingredients and coloring. This coconut mango pudding has a much simpler ingredient list without the common allergens.
• Regular Dairy Alternatives: I’ve seen Chinese mango pudding made with coconut milk or evaporated milk. If you don’t want to use coconut milk, you can use evaporated milk or half-and-half if you are fine with consuming dairy.
• Frozen Mango: 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. If using frozen, be sure to thaw and drain the mangoes before using them in this recipe.

Serving Tips

• Serve your chilled pudding topped with whipped coconut cream, chunks of mango, and/or unsweetened coconut flakes.

Storage Tips

• Store leftover pudding in an airtight container for up to 5 days in the refrigerator. Store without toppings for best results. Top when ready to serve and enjoy!

Can I make this coconut mango pudding vegan?

You can make a vegan version 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. If you try this, let me know how it worked for you in the comments below.

How many calories are in Chinese mango pudding?

In my dairy-free version, there are a little over 300 calories per serving. It’s full of healthy fats, vitamins A & C, iron, and protein!

Where does mango pudding come from?

This pudding is a popular dessert in many Southeastern Asian countries including southern China, Thailand, Singapore, and Malaysia.

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