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Mango pudding served with mango chunks and mint in a glass mould.

All Seasons Mango Pudding

My all seasons mango pudding is a silky smooth dessert that is perfect for young and old alike. This super easy recipe calls for only three ingredients that you can get all year round.
Course Dessert, Snack
Cuisine Fusion
Keyword Mango Pudding
Prep Time 5 minutes
Cook Time 5 minutes
Setting 5 hours
Servings 4 people
Calories 232kcal
Author Scruff


  • 1 L saucepan
  • Plastic or glass moulds


  • 2 tbsp water
  • tsp gelatine powder
  • ½ cup thickened cream (heavy cream)
  • 350 gm mango sorbet
  • 2 tsp lime juice (optional)
  • 1/2 mango (fresh or frozen) cut into small cubes (optional)


  • In a saucepan, add 2 tbsp of water. Sprinkle the gelatine over the top and let it sit for two minutes.
  • Add the thickened cream to the gelatine. Heat the cream on medium-low and stir until gelatine is completely incorporated. Remember to watch it and not let the cream boil.
  • Optional Step: While the cream is warming through, melt the mango sorbet in another saucepan on medium heat. This will make it quicker and easier to combine with the cream.
  • Once the gelatine has fully dissolved, add the mango sorbet (frozen or melted) and stir. Continue to heat on medium and stir the mango mixture until smooth.
  • Add the lime juice and taste check. Adjust the sweetness and sourness to your liking.
  • Add chopped pieces of fresh mango (if using) into the moulds, then pour the mixture over the top. (roughly 125 ml each mould give or take)
  • Put a tea towel on the kitchen bench. Tap the bottom of the moulds on the tea towel to release and burst any air bubbles in your mango puddings.
  • Let the moulds set for at least 5 hours in the refrigerator. Overnight is ideal.
  • Add any toppings before serving.


Calories: 232kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 74mg | Potassium: 66mg | Fiber: 2g | Sugar: 20g | Vitamin A: 717IU | Vitamin C: 10mg | Calcium: 22mg