Mmmm Mango Pudding (Lactose-free)

Mango pudding
Joe Borrelli / Getty Images
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: SERVES 3-4
Ratings (77)

This mango pudding is simply the best.  And it's also one of the easiest to put together.  I made it recently for my relatives from Asia, and they liked it better than the mango pudding they usually order at their favorite dim sum place.  What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or regular milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding. And there's another benefit too: it's healthier for you (lactose-free, plus it provides healthy fats that are good for your heart!). And did I mention how easy this pudding is to make? - you'll have it whipped up and in the refrigerator in just a few minutes. Great for company!


What You'll Need

  • 2 medium to large
  • ripe mangoes (see link for mango shopping and prep. tips)
  • 1 packet gelatin (3 tsp.)
  • 1/2 cup hot water
  • 1/3 cup white sugar
  • 1 cup good-quality
  • coconut milk (*see below for substitutions)

How to Make It

For tips on buying and preparing fresh mango, see: How to Prepare Fresh Mango.

  1. Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender. 
  2. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
  1. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
  2. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
  3. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk.

If You Can't Find Ripe Mangoes:  In the winter, it's often hard to find good fresh mangoes.  In a pinch, you could always use canned mango slices.  Just be sure to drain the fruit well.