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    Home » Recipes » Desserts

    Mango Pudding

    Published: Dec 31, 2019 · Modified: May 27, 2024 by Libby Hakim · 4 Comments

    Jump to Recipe Print Recipe

    This chilled mango pudding is made with tapioca pearls and fresh mango. Topped with coconut cream, berries and mint, it's the perfect end (or start) to a summer day.

    mango pudding

    Mangoes: the perfect summer-time treat

    We have so many wonderful summer fruits to enjoy here in Australia. It's hard to pick a favourite, but mangoes would surely be at the top of many people's list.

    Grown in tropical and sub-tropical parts of northern Australia, the mango doesn't just taste great. It's also packed with health benefits, containing vitamins A, C, B6 and K, along with potassium, magnesium, calcium and dietary fibre.

    mangoes

    Choosing and storing mangoes

    Australian mangoes are generally available in stores from September to April.

    The best way to choose the right mango is to follow your nose! Here's the advice from  Australian mango growers:

    "A ripe fresh mango should have a fragrant tropical aroma that varies in intensity from very subtle to strong depending on the variety.  A ripe mango will be firm and give slightly to the touch so avoid mangoes that are hard, very soft or bruised."

    Mangoes will ripen at room temperature and should then be stored in the fridge.

    fresh mango

    Chilled tapiaco mango pudding

    If you have a glut of fresh mangoes, lucky you! There are a few things you can do to make sure not an ounce of that wonderfully delicious flesh is wasted, including cooking with them or freezing some of the flesh to use in smoothies.

    These chilled mango puddings are delicious and perfect as a dessert, breakfast or snack.

    The recipe has been adapted from Nana Ling's sago and cherry pudding recipe. I've added a layer of coconut cream, a sprinkling of toasted coconut and a final touch – berries and mint – to create something really special.

    If you or your friends follow a vegan diet, you can also enjoy this one. Just be sure to use vegan sugar when making this one up, and it's a vegan mango pudding.

    Want another fabulous mango dessert recipe? Check out my Baked Mango Cheesecake recipe.

    Nana Ling's Mango Pudding recipe

    Keep scrolling for the tested and tweaked version.

    mango pudding recipe
    mango pudding

    Mango Pudding

    Libby Hakim
    This chilled vegan mango pudding is topped with coconut cream, berries and mint.
    5 from 2 votes
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    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 6 people
    Calories 259 kcal

    Ingredients
      

    • 3 large mangoes (or 4 medium mangoes - should yield 450 grams flesh)
    • 3 cups water
    • 3 tablespoons tapioca pearls (these should be available in your supermarket)
    • 1 tablespoon sugar
    • ½ lemon
    • 270 mls coconut cream
    • 3 tablespoons icing sugar

    For decorating

    • berries
    • mint

    Instructions
     

    • Chop mango flesh and cover with the water in a saucepan.
    • Bring to the boil and simmer for 10 minutes.
    • Add tapioca and continue to simmer for another 30 minutes, stirring from time to time. The tapioca should be clear at the end of the process. If not, add a couple of extra tablespoons of water and simmer for another few minutes.
    • Take off heat and add juice from the half lemon and sugar. Stir to combine.
    • Pour equal amounts into six glasses or dessert bowls and chill in the fridge for at least an hour.
    • Beat coconut cream and icing sugar. Remove mango puddings from fridge and add this cream as the top layer. Decorate with mint and berries, and return to the fridge.

    Nutrition

    Calories: 259kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 14gSodium: 9mgPotassium: 333mgFiber: 3gSugar: 20gVitamin A: 1120IUVitamin C: 44mgCalcium: 22mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. CYNDI Dawn LOWRIE

      February 28, 2025 at 8:26 pm

      Hi there, could chia seeds be used instead of tapioca?? Thanks

      Reply
      • Libby Hakim

        March 05, 2025 at 7:26 am

        Hi Cyndi. I haven't tried the recipe with that substitution I'm sorry.

        Reply
    2. Dahn

      January 09, 2020 at 4:08 pm

      Wow this sounds amazing. Our weather in the Pacific Northwest is opposite yours and I'm in the dead of winter right now. We are even expecting a bit of snow next week. I could use some tropical flavors and the mango and coconut should hit the spot 😉
      Welcome to MVP!

      Reply
      • Libby

        January 10, 2020 at 8:39 am

        Hi Dahn and thanks for the welcome (soooo exciting to join MVP!!). Snow sounds amazing, dreaming of cooler weather here. I think you could use frozen mango from the supermarket to make this up too 🙂 Libby x

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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