Brimming with the fruity flavors of mango and the creaminess of coconut milk, this Thai mango pudding might just become your next favorite dessert. If you are looking for a dessert to showcase to friends and family, this is one that never fails to get rave reviews and is sure to be the cooling flavor you need after a meal of spicy dishes!
What is a Thai Mango Pudding?
Thai food is known for its rich and bold flavors. The tanginess and the spiciness all take Thai food up a notch and set it apart. And that’s exactly the case with desserts too.
Thai mango pudding is a seemingly simple recipe, but is loaded with flavor! It is versatile, easy to put together, and can make for a wonderful end to your meals.
If you love mango as much as I do, then you probably have fresh mango on hand at all times. If that is the case, make sure you check out this recipe for mango shirkhand yogurt dessert or the traditional mango lassi Indian yogurt drink. Both are delicious!
You’ll need just a few ingredients to whip up this incredibly flavorful pudding.
For the pudding
- Mango pulp
- Coconut milk
- Lemon juice
Kitchen Tools Needed
How to Make Thai Mango Pudding
In a blender or food processor, blend together the mango pulp, milk, coconut milk, sugar, and salt until smooth with no lumps.
Pour the mixture into a medium saucepan over medium heat.
In a small bowl, whisk together the cornstarch and water.
Slowly stir the cornstarch slurry into the mango mixture in the saucepan.
Continue stirring, cooking over medium heat for 6 to 8 minutes. Stir continually to prevent burning.
Once the mixture has thickened, remove it from the heat.
Add in the lemon juice and stir together.
Pour into a serving plate or mold and refrigerate for 8 to 10 hours before serving.
Garnish chilled pudding with fresh mint before serving.
Peel the mango completely then cut all of the mango flesh from the core/pit. Place the mango into a food processor and pulse until it becomes a smooth paste. Store for up to 3 days in the refrigerator or freeze for up to 4 months.
If you cannot find a ripe mango for making your own pulp, you can use mango pulp that is frozen or from the grocery store. If frozen, you will want to thaw before adding to the recipe. You can also make the pulp itself from frozen mango chunks if needed. Again, just thaw first.
Yes! You totally can. In fact, you can make it for, and that’s what makes this dessert even better. You can quickly prep and get it ready a couple of days before the day you’re throwing a party or having a little get-together at home with friends. Just cover tightly to prevent it from taking on any flavors or forming a film over the top.
While this recipe is not vegan, you can substitute the dairy/cow milk with additional coconut milk to make this a vegan recipe.
This recipe uses a cornstarch slurry to thicken the mixture. However, if you do not have that or cannot eat corn products, you can also use unflavored gelatin mixed into the pulp mixture in place of the slurry.
Tips to Make Thai Mango Pudding
Ready to try making this pudding? Here are a few tips and tricks to help you get the recipe right.
- Canned coconut milk is again, a good alternative if you don’t have the time to whip up a batch of fresh coconut milk.
- Make sure you allow the pudding to set well in the refrigerator, or you’ll end up having a pudding that’s soggy and runny. To get it to set firmly, allow it to refrigerate for at least three hours. 8 hours is usually the perfect time to aim for, but if you’re in a hurry, 3 hours of refrigeration is the absolute minimum you need to opt for.
Serving Ideas & Suggestions
This creamy Thai mango pudding is super versatile- you can serve it as a dessert after many different meals and spreads. Here are a few ideas you can implement right away.
- Serve it after your Thai spread of fried rice, a bowl of Thai curry noodle soup or some drunken noodles, and some crispy Thai salad.
- Even if you’re not working on a complete Thai spread, this pudding can be an excellent cool dessert to try making during the warmer months of the year, where you want to enjoy a dessert packed with tropical flavors.
- This easy recipe is great for potlucks too!
- You can also set the mango pudding in the glass bowls you’re planning to serve it in. For some extra oomph, top the pudding with some whipped cream and a few chopped mango cubes or some mango puree right before you serve.
- You can also turn this into a fancy layered dessert by transferring it on top of the mango-flavored jelly. If you’re not that confident about your layering skills, you can also cut the jelly into cubes, mix it into the pudding and then allow the entire thing to set in the refrigerator.
- Mango pudding also tastes incredible when served with some sticky rice on the side. The grains of rice can provide a nice textural difference to the dessert and can make for a great, all-out dessert recipe you might want to try making.
- Looking to add a bit of crunch factor to this dessert? You can sprinkle some toasted sesame seeds or chopped nuts of your choice on the top of the bowl, right before you serve.
Thai Mango Pudding
Ingredients For the pudding
- 1 Large Mango pulp only
- ½ cup Milk
- ¾ cup Coconut milk
- ¼ cup Sugar
- 2 pinches Salt
- 1 tbsp Lemon juice
Ingredients for the slurry
- ¼ cup cornstarch
- ⅓ cup Water
- In a blender or food processor, blend together the mango pulp, milk, coconut milk, sugar, and salt until smooth with no lumps.
- Pour the mixture into a medium saucepan over medium heat.
- In a small bowl, whisk together the cornstarch and water.
- Slowly stir the cornstarch slurry into the mango mixture in the saucepan.
- Continue stirring, cooking over medium heat for 6 to 8 minutes. Stir continually to prevent burning.
- Once the mixture has thickened, remove it from the heat.
- Add in the lemon juice and stir together.
- Pour into a serving plate or mold and refrigerate for 8 to 10 hours before serving.
- Garnish chilled pudding with fresh mint before serving.
- You can replace the normal milk with coconut milk.
- Make sure the lemon juice is added at last so that the milk isn’t split.