Mango Pudding

by Myles

Mangoes are considered as drupe or stone fruit because they do have a large seed in the middle. In India, Southeast Asia, and some parts of the world, they are called the “king of fruits”. They are delicious, and, yes, just like most fruits, they do come with a lot of health benefits.

They are packed with nutrients and high in antioxidants. They also support heart, eye, digestive, as well as skin and hair health. Plus, they can improve the immune system. And according to studies, eating this type of fruit may help lower the risk of some forms of cancer.

There are many ways in which you can consume mangoes. You can eat them fresh or you can also make a delicious and healthy smoothie with them. You can make a cake, too. And you know what else? Mango Pudding! Have you ever had one before?

This luscious and fruity Mango Pudding dessert is quite simple to make. In fact, you only need four main ingredients. Yes, that’s right! It doesn’t involve complicated ingredients. You may opt to garnish it with fried apricots, dried cranberries, and mint leaves if you wish to.

Are you ready for a very simple yet delicious and oh so fruity dessert? Here you go:

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Mango Pudding

  • Author: Myles
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes + 4 hours resting time
  • Yield: 22 servings 1x


With just FOUR ingredients, you will be able to make this luscious, soft, and fruity dessert without any hassle at all. It is incredibly easy to pull together. But the result is really delicious. What’s more? It is dairy-free, gluten-free, and gelatin-free. And most of all, it’s definitely a crowd-pleaser!



2 cups mango pulp

1/3 cup sugar

2 teaspoon ‘agar agar’ powder

1 cup of water

Optional (for garnish):

chopped dried apricots

chopped dried cranberries

few sprigs mint leaves


  1. Prepare a pot of water and put the agar agar in it. Bring it to a boil over medium-low heat.
  2. Stir constantly for about 4 to 5 minutes or until the agar agar has fully dissolved.
  3. Add sugar and mix well.
  4. Add mango puree and stir until well combined.
  5. Stir the mixture constantly until the mixture is slightly thickened.
  6. Pour the mixture into a mould, and then using a toothpick, pop bubbles that formed on the top layer.
  7. Let it sit for about 3 to 4 hours.
  8. Unmould the pudding or you can also slice them into your desired shape.
  9. Garnish with dried apricots, dried cranberries, and mint leaves if desired.


  • You may opt to adjust the sugar and mango pulp, whichever suits your taste.
  • It is important that you cook the pudding over MEDIUM-LOW heat so that you can avoid the formation of too many bubbles on top.

The good thing about this dessert is that, since it utilizes agar-agar, it sets and stays stable at room temperature. This is something that you can’t expect from gelatin because it melts at room temperature.

If you are serving Mango Pudding on hot summer days, I suggest you chill it. But if you make it during the colder days of the year, you are free to serve it warm. You can also serve it on its own. But if you want a more presentable dessert, top it with dried nuts or fruits.

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