Mango and Coconut Pudding

READY IN: 40mins
Recipe by Jubes

A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season.

Top Review by realbirdlady

This makes a very firm pudding/jello, similar in texture to packaged mango coconut pudding mixes. It could be made in a small mold and turned out on a plate, with a garnish or crisp cookie for an elegant small dessert or entree course. It does have quite a bit of added sugar, and may be too cloying for the indicated serving size. The first time I made it, I followed the recipe as written, and ended up losing a lot of gelatin on the walls of the food processor. The second time, I used the minimum nectar to puree the whole mango, and used the remaining nectar to hydrate and dissolve the gelatin. I then mixed the gelatin, the puree, and the coconut milk/cream/sugar in a bowl, and got a much more consistent texture.

Ingredients Nutrition


  1. Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
  2. Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
  3. Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
  4. Strain the mixture through a sieve to remove any lumps. Strain into a jug.
  5. Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
  6. Refrigerate the puddings overnight or for at least 6 hours, until set.
  7. Serve drizzled with some extra coconut milk or fruit.
  8. Cooking time does not include refrigeration time.

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