Last Updated on 4 months by Neha Deshmukh

Mango Pudding Recipe – Easy Coconut Milk & Mango Dessert

Hey everyone! If you’re anything like me, you absolutely adore mangoes. And what’s better than enjoying the king of fruits in a creamy, dreamy pudding? This mango pudding recipe is a family favourite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s super easy to make, requires minimal effort, and is the perfect dessert for a hot summer day (or honestly, any day!).

Why You’ll Love This Recipe

This mango pudding is seriously special. It’s unbelievably smooth and creamy, thanks to the coconut milk, and bursting with that gorgeous, sweet mango flavour. It’s a no-bake dessert (aside from a little stovetop time!), making it ideal when you don’t want to spend hours in the kitchen. Plus, it’s naturally gluten-free and can easily be adapted to be vegan too! It’s a guaranteed crowd-pleaser, trust me.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup mango pulp (about 200ml)
• 1/3 cup sugar (about 67g)
• 1 can (14 oz / 400ml) coconut milk
• 3 eggs
• 2 tbsp cornflour (about 16g)
• 1/4 cup water (about 60ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Mango Pulp: For the most authentic flavour, I highly recommend using Alphonso mango pulp. It has that incredible sweetness and aroma that really shines through. However, any good quality mango pulp will work beautifully.
• Coconut Milk: You can use canned coconut milk for convenience, which is what I usually do. Full-fat canned coconut milk will give you the richest, creamiest pudding. If you’re feeling ambitious, you can use freshly squeezed coconut milk – about 1.5 cups should do the trick!
• Cornflour: This is our traditional thickening agent. It gives the pudding that lovely, smooth texture. Don’t worry, you won’t taste it! It’s a staple in many Indian desserts for a reason.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a saucepan, whisk together the mango pulp, sugar, coconut milk, eggs, cornflour, and water. Make sure everything is nicely combined and there are no lumps.
2. Now, place the saucepan over low heat. This is important – we don’t want to scramble the eggs! Stir constantly with a whisk.
3. Keep stirring for about 10-15 minutes, until the mixture thickens to a lovely custard-like consistency. You’ll notice it coating the back of a spoon.
4. Remove the saucepan from the heat and carefully divide the pudding equally into 6 dessert cups.
5. Let the pudding cool to room temperature. Then, cover each cup tightly with cling film – this prevents a skin from forming (we’ll talk more about that later!).
6. Finally, refrigerate for at least 3 hours, or even better, overnight, until the pudding is fully set.

Expert Tips

A few little things that’ll make your pudding perfect:

• Low and Slow: Seriously, keep the heat low and stir constantly. Patience is key!
• Whisk it Real Good: A good whisking ensures a smooth, lump-free pudding.
• Chill Time is Crucial: Don’t rush the chilling process. It’s what sets the pudding and gives it that perfect texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for 2 tbsp of agar-agar powder dissolved in 1/4 cup of water. Use plant-based milk (like almond or soy) instead of coconut milk.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: N/A – this is a simple, classic flavour.
• Festival Adaptations: This pudding is perfect for summer celebrations like Holi or any festive dessert spread. My aunt always adds a tiny pinch of cardamom for a fragrant twist during Diwali!

Serving Suggestions

Serve chilled, and feel free to get creative with garnishes! A few fresh mango slices or a sprinkle of coconut flakes look beautiful. A little mint sprig adds a pop of colour too. It’s lovely on its own, or with a side of fresh fruit.

Storage Instructions

Leftover pudding (if there is any!) can be stored in the refrigerator for up to 3 days. Keep it covered tightly to prevent it from absorbing other flavours.

FAQs

Got questions? I’ve got answers!

1. Can I use fresh mangoes instead of pulp? What adjustments should I make?

Absolutely! You’ll need about 2-3 ripe mangoes. Peel and chop them, then blend them into a smooth puree. You might need to add a tablespoon or two of water to get the right consistency.

2. How do I prevent a skin from forming on the pudding while it chills?

The cling film is your best friend here! Press it directly onto the surface of the pudding to create a seal. This prevents air from getting in and causing a skin to form.

3. What is the best type of coconut milk to use for this recipe?

Full-fat canned coconut milk is ideal for the richest flavour and creamiest texture.

4. Can this pudding be made ahead of time? If so, for how long?

Yes! You can make it up to 2 days in advance. Just keep it covered and refrigerated.

5. Can I adjust the sweetness level of the pudding?

Definitely. Start with 1/3 cup of sugar and taste as you go. You can always add more if you prefer a sweeter pudding.

6. What can I substitute for cornflour if I have an allergy?

Arrowroot powder is a good substitute for cornflour. Use the same amount (2 tbsp).