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 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 make this mango pudding.
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 texture of mango pudding.
Sweetened condensed milk: It adds sweetness and richness to the pudding.
Heavy cream: It is added to get a creamy texture.
👩🍳Step By Step Photo Instructions
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 mango 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 {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 mango pudding may vary depending on the type of mango you are using. Also depends on if you’re using fresh or canned mango pulp.
Zinnat
Thank you for this wonderful recipe. I try this recipe in this summer. Thanks.
Kanan
sure, do let me know how you like it.
Shelly
Hello, great recipe! My question is why not boil the water, milk and agar in one pan? Why does the agar agar and the milks have to be boiled be heated in seperate stove before mixing them together?
Kanan
we are melting the agar agar in the small amount of water first.
If we add everything together and boil then there might be chances that agar agar flakes may not dissolve properly.
So just to be extra careful, I am doing it separately.