This Mango Coconut Pudding is a tropical dessert dream—smooth, creamy, and bursting with the sun-kissed flavor of fresh mangoes and creamy coconut.
It’s the perfect chilled treat to enjoy on a warm day or serve as a refreshing finish to any meal.
Why You’ll Love This Recipe
Tropical flavor explosion – Mango and coconut are a match made in dessert heaven.
No baking required – Just blend, heat, and chill.
Elegant presentation – Served in glasses and topped with fruit and mint.
Make-ahead friendly – Keeps well in the fridge for a few days.
Naturally gluten-free – Great for entertaining guests with dietary needs.
What You’ll Need (Ingredient Highlights)
Ripe mangoes – Use Alphonso mangoes if available for their rich, fragrant flavor.
Coconut milk – Full-fat coconut milk adds tropical richness.
Single cream – Provides a silky and smooth texture.
Gelatin – Helps the pudding set while staying creamy.
Raw sugar – Lightly sweetens without overpowering the fruit.
Fresh toppings – Diced mango, phalsa berries, and mint make a colorful finish.
Pro Tips Before You Start
Use ripe, sweet mangoes for the best flavor.
Don’t boil the gelatin—just heat until it dissolves fully.
Straining the mixture before chilling ensures a silky finish.
Let the pudding cool slightly before pouring to avoid bubbles.
Garnish just before serving to keep it fresh and bright.
How to Make Mango Coconut Pudding
Step 1 – Bloom the Gelatin
Sprinkle gelatin over a portion of coconut milk and let it sit for a few minutes to soften.
Stir gently to combine.
Step 2 – Blend the Mango
Add peeled mango chunks and a bit of coconut milk to a blender.
Blend until smooth and creamy.
Step 3 – Heat the Cream Mixture
In a saucepan, combine the remaining coconut milk, cream, and sugar.
Heat over medium-low until it’s warm and small bubbles form at the edges.
Step 4 – Mix and Combine
Add the softened gelatin to the warm cream mixture and stir until dissolved.
Then pour in the mango puree and stir to combine evenly.
Step 5 – Cool and Pour
Let the mixture cool slightly, then strain it into serving glasses for an ultra-smooth texture.
Step 6 – Chill to Set
Refrigerate the pudding glasses for several hours, or overnight, until fully set and firm.
Step 7 – Garnish and Serve
Before serving, top each pudding with unsweetened cream, diced mango, phalsa berries, and a sprig of mint.
What to Serve It With
A crisp coconut cookie on the side
Light green tea or jasmine tea
A tropical fruit platter
Toasted shredded coconut on top for extra crunch
A drizzle of mango coulis or passionfruit syrup
Variations / Substitutions
Vegan option – Swap gelatin for agar agar and ensure cream is plant-based.
Berry twist – Add raspberry or strawberry puree for layered fruit flavor.
Add crunch – Top with toasted almonds or coconut flakes.
Extra creamy – Replace some coconut milk with Greek yogurt for a tangy twist.
Citrus note – Add a splash of lime juice to balance the sweetness.
Storage & Leftovers
Refrigerator – Store covered in the fridge for up to 3 days.
Make ahead – Prepare a day in advance and garnish just before serving.
Avoid freezing – The texture may change once thawed.
Keep toppings fresh – Add fruit and herbs just before serving for best results.
FAQs
Can I use canned mango pulp instead of fresh mangoes?
Yes, you can. Just make sure it’s pure mango without added sugar or preservatives.
Can I replace gelatin with agar agar?
Absolutely. Use agar agar powder but adjust the ratio and cooking method accordingly.
Do I need to strain the mixture?
Straining helps remove any fibrous bits or undissolved gelatin, giving you a silky texture.
How long does it take to set?
Usually about 4 hours in the refrigerator, or overnight for best results.
Can I serve this warm instead of chilled?
It’s meant to be served cold for the best texture and flavor.
What’s the best type of cream to use?
Single cream works well, but you can use heavy cream for an extra rich pudding.
Is this dessert kid-friendly?
Yes! It’s naturally sweet and creamy, and the bright colors make it appealing for kids.
Final Thoughts
This Mango Coconut Pudding is everything I love in a chilled dessert—bright, tropical, and satisfyingly smooth.
It’s easy to make ahead, perfect for impressing guests, and feels like a vacation in a glass.
Whether you serve it as a light summer treat or a dinner party finale, it’s always a hit.
Mango Coconut Pudding with Fresh Fruit Topping
Ingredients
Mango Coconut Pudding
- 400 g mango from 4–5 Alphonsos
- 250 g single cream
- 400 ml coconut milk
- 4 tsp gelatin
- ½ cup raw sugar
Topping
- 1 mango diced
- ¼ cup phalsa berries
- Fresh mint sprigs
Instructions
- Sprinkle gelatin over 100ml coconut milk and let it soften. Stir.
- Blend mango with 200ml coconut milk until smooth.
- In a saucepan, heat remaining coconut milk with cream and sugar.
- Stir in gelatin and mango puree.
- Let cool slightly, then strain into serving glasses.
- Chill for a few hours or overnight.
- See full steps with tips & photos → https://wimpysdiner.net/mango-coconut-pudding/
Notes
- You can use canned Alphonso mango pulp if fresh mangoes aren’t available.
- For a vegan version, substitute agar-agar for gelatin and use a plant-based cream.
- Straining is optional but helps achieve a silky texture.
