Go Back

Mango Coconut Pudding with Fresh Fruit Topping

Easy Home Cooking
This creamy Mango Coconut Pudding is a light, tropical dessert made with ripe Alphonso mangoes, coconut milk, and a touch of cream. It’s smooth, fruity, and perfect for summer—especially when topped with juicy mango cubes, phalsa berries, and mint.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 280 kcal

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.