Intriguing and decadent homemade Asian desserts are all the rage right now. The bright fruity flavors that are typically found in Chinese, Japanese, and Indian dishes are absolutely crave-worthy. And it turns out that many goodies are (relatively) easy to make from scratch with grocery staples. Most Chinese desserts also happen to be dairy-free and grain-free while still offering a wonderful array of textures and tastes… Like this classic recipe for rich and silky Mango Pudding! If you want to dip your toe in the waters of making Asian treats, this simple yet scrumptious pudding recipe with fresh mangoes is a fabulous place to start.
Dairy Free Mango Pudding
We love this Chinese dessert recipe because it is A) simple to prepare B) perky and delicious without being overly sweet and C) it’s dairy and grain-free. It’s hard to find this trifecta of recipe perfection, but here you have it! While the pudding does need to set for a few hours before it’s ready to enjoy, prep is only 15 minutes with 7 easy-to-find ingredients. AND this Mango Pudding is great to make in cute little glass jars. Who doesn’t love that?!
Ingredients You Need
You might be surprised to hear that there are only 7 simple ingredients in this Chinese mango pudding recipe. To make the most flavorful and incredibly luscious dessert you need:
Mango puree – from two large and juicy mangoes Unsweetened coconut milk – canned Hot water – to dissolve the gelatin and sugar Granulated sugar – cane sugar or coconut sugar Unflavored gelatin powder – from the packets Vanilla extract – for a smoky, sweet flavor that pairs wonderfully with mango Salt – just a pinch
How to Make Mango Pudding
First set out a large (heatproof) liquid measuring cup. Add the hot water, sugar, gelatin, and salt. Stir well and allow the mixture to rest for 5 minutes. Meanwhile, peel the mangoes and cut the fruit into large chunks. Discard the pits and peels. Place the mango chunks in the blender and puree until smooth. You will need 2 cups of the puree, so scoop some out of the blender if needed. Then add the coconut milk and vanilla to the blender. Puree until smooth. Then pour the gelatin mixture into the blender. Puree again until smooth. Pour the mango pudding into small 4-ounce serving cups. Cover loosely with plastic wrap, and chill the cups in the fridge for 3-4 hours to set. When you are ready to serve, garnish the cups and enjoy cold.
Tips & Tricks
If you have never used gelatin, keep in mind that it needs hot water to activate! Then it will set when the mango pudding is cooled in the fridge. Use canned, full-fat coconut milk! The coconut milk that you can find in the cartons in the refrigerated section are not the same thing, and they will not lend the same flavor! Double the recipe to really serve a crowd!
Looking for More Dairy-Free Dessert Recipes?
Chocolate Chia Seed Pudding (Vegan!) Best Coconut Milk Ice Cream Mango Italian Ice 4-Ingredient Avocado Ice Cream (Vegan!) Thai Mango Sticky Rice
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