This easy-to-make, creamy, luscious mango pudding recipe is made without gelatin. This is one of the QUICKEST dessert recipes. Yes, it comes together within 15 minutes only, the rest job is done by the refrigerator.
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❤️ You’ll Love This Mango Pudding Recipe
- This mango pudding recipe requires just 5 ingredients.
- You can use fresh, frozen mango or canned mango pulp.
- Scalable: You can easily double or triple the recipe as needed.
- Make-ahead dessert: This stays good for 3-4 days in the refrigerator, so you can make this a few days earlier if serving for guests or small get-to-gather.
- This is vegetarian mango pudding made with agar agar. Yes, no gelatin is used here.
Taste & Texture: This mango pudding has the texture of just-set gelatin, creamy yet super light and melt-in-your-mouth silky smooth with sweet, full-on mango flavor.
🧾 Ingredient Notes
- Mango:
- Always use ripe and sweet mango.
- In India, alphonso mango (hapus keri) is the best choice. Since it is a little expensive fruit, the next best choice is Kesar. You can mix both as well.
- Here in the USA, Ataulpho mango (a Mexican fruit) is a good variety to use in this recipe.
- Agar agar: As being vegetarian, I have used agar agar here instead of gelatin. The amount of agar agar used is crucial. If used in more quantity then it will set like a Jello. It is a good texture but this is not what we want today. If used in less quantity then it won’t set.
- Milk: use full-fat milk to get the best creamy texture.
- Sweetened condensed milk: It adds sweetness and richness to the pudding.
- Heavy cream: It is added to get a creamy texture.
👩🍳 How To Make Mango Pudding? (Stepwise Pics)
1) Take milk, heavy cream and condensed milk in a saucepan. Turn the heat on medium and mix everything well.
2) Bring this mixture to a boil and turn off the stove.
3) While the milk mixture is coming to a boil, take water in another saucepan. Add agar agar and bring this water mixture to a boil. If using flakes then simmer until flakes are dissolved. If using agar agar powder then no need to simmer.
4) Add this water to the milk mixture and mix well. Let the mixture cool down for 8-10 minutes.
5) Add mango puree.
6) Stir well to combine.
7) Divide the pudding mixture into the individual serving bowls or cups. Cover it with plastic wrap and chill in the refrigerator for about 5-6 hours or until set.
How to check mango pudding is set? If you shake the bowl gently, it looks set but the center is wobbly. As soon as you poke with a spoon, it will break easily.
At the time of serving, garnish with a few mango pieces and mint leaves. Serve chilled.
💭 Expert Tips
- Agar agar mixture and milk mixture both should be hot/warm while mixing. So put both saucepans on the stove at the same time. So both get hot at the almost same time.
- Let the pudding mixture cool down slightly before adding mango. If added to the hot mixture then mango will lose its fresh flavor.
- The color of the pudding may vary depending on the type of mango you are using. Also depends on if you’re using fresh or canned mango pulp.
- Storage: It stays good in the refrigerator for 3-4 days when covered well.
Check Out Other Mango Dessert Recipes
Did you try this mango pudding recipe without gelatin? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Mango Pudding Recipe {Without Gelatin}
Ingredients
- 4 teaspoons Agar agar flakes If using agar agar powder then use 2 teaspoon
- ½ cup Water
- 2 cup Milk
- ¼ cup Heavy whipping cream
- ½ cup Sweetened condensed milk
- 1 cup Mango pulp or puree
Instructions
- Take milk, heavy cream and condensed milk in a saucepan. Turn the heat on medium and mix everything well. Bring this mixture to a boil and turn off the stove.
- While the milk mixture is coming to a boil, take water in another saucepan. Add agar agar and bring this water mixture to a boil. If using flakes then simmer until flakes are dissolved. If using agar agar powder then no need to simmer.
- Add this water to the milk mixture and mix well. Let the mixture cool down for 8-10 minutes.
- Add mango puree. Stir well to combine.
- Divide the pudding mixture into the individual serving bowls or cups. Cover it with plastic wrap and chill in the refrigerator for about 5-6 hours or until set.
- How to check mango pudding is set? If you shake the bowl gently, it looks set but the center is wobbly. As soon as you poke with a spoon, it will break easily.
- At the time of serving, garnish with a few mango pieces and mint leaves. Serve chilled.
Notes
- Agar agar mixture and milk mixture both should be hot/warm while mixing. So put both saucepans on the stove at the same time. So both get hot at the almost same time.
- Let the pudding mixture cool down slightly before adding mango. If added to a hot mixture then mango will lose its fresh flavor.
- The color of the pudding may vary depending on the type of mango you are using. Also depends on if you’re using fresh or canned mango pulp.
Aarthi Chandarana
I need to make a sweet for a wedding and was wondering if doubling or tripling the recipe would affect the outcome. I need to make ~ 400 pieces, plan to freeze it so it'll be a kulfi/ice cream consistancy. I used to make it with jello, but I am now a strict vegetarian. Also, do you think agar powder vs flakes, what is easier to use and comes out smoother? Thank you so much, I love love all of your recipes, made mango cardamom cake for my lil boy's birthday and was a super duper hit!
Kanan
It should not affect. But I have never made that big batch.
Before diving into that big batch, I would suggest to try doing 3 or 4 times this recipe and see if it works or not. and then go from there.
Powder is much easier to work with and will give smooth texture.
Glad to know that cake recipe was helpful
gopi
Hello, what can we use if agar agar is not available?
Kanan
You can use gelatin (FYI, gelatin is not vegetarian option).
Other than that there is no option.
Tripti Barthwal
Veg gelatin... solar brand ...is also available
Kanan
true veg gelatin is available