This smooth and velvety mango pudding is an easy, no-bake dessert made with sweet mangoes and creamy condensed milk, giving it a deep, fruity flavor in every spoonful. It comes together in just 20 minutes with 5 simple ingredients.
This mango pudding recipe always reminds me of warm days and easy gatherings, the kind where everything feels light and unhurried. The mix of tropical flavor, buttery cookie base, and creamy mango layers captures that feeling perfectly. It's the kind of dessert that makes people smile before the first spoonful, simple yet full of charm.
What I love most is how fresh and bright it feels. The smooth blend of whipped cream, condensed milk, and mango puree gives a taste of summer in every bite. It's quick, easy, and endlessly customizable, whether in glasses or jars, topped with mango cubes and a mint sprig, it always feels special without trying too hard. You might also like Banana Foster Pudding and Chocolate Pudding.
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⭐Why You'll Love My Recipe
- No Baking Needed: It all comes together in the fridge, no oven, no stove, just layering and chilling.
- Beautiful in Glasses: I love how this looks when layered in clear glasses; you can see every layer before you even take a bite.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cookies & Butter: I like using digestive or Maria cookies because they're lightly sweet and don't overpower the mango flavor. A touch of melted butter binds the crumbs perfectly, creating a soft but sturdy base that holds up beautifully in each glass.
- Mango: I always choose ripe, juicy mangoes; they make all the difference. Their natural sweetness and freshness shine through, giving the dessert that vibrant tropical flavor I love.
- Whipping Cream & Condensed Milk: Beating the cream until fluffy gives the pudding its soft, airy texture, while condensed milk adds just the right amount of sweetness and creaminess to tie everything together.
- Mint: A small mint sprig on top adds color and freshness. I like how that cool hint of mint balances the creamy layers and gives a lovely finish to each spoonful.
👩🏻🍳How to Make Mango Pudding
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Base: Crush cookies and mix with melted butter. Press into serving glasses and refrigerate for 10 minutes.
2. Make the Mango Purée: Dice mango and blend into a smooth purée, setting aside a few pieces for garnish.
3. Mix the Cream Layers: Whisk whipping cream with condensed milk to soft peaks and spoon over the cookie base. Fold in 100 ml mango purée into the remaining cream mixture, and layer over the cream layer. Fold 300 ml of mango puree into the remaining cream mixture, layer over the previous layer. Refrigerate for at least 2 hours.
4. Finish and Serve: Top with reserved mango purée, a dollop of cream, mango pieces, and mint just before serving.
💭Tips for Recipe Success
Choose the Right Mangoes: I always go for Alphonso or Ataulfo mangoes when I can find them; they're extra sweet and have that deep mango flavor that really shines in this pudding.
Use a Piping Bag for Neat Layers: If you want super clean layers, I sometimes use a piping bag (or just a zip-lock bag with the corner snipped) to add the cream and mango mixtures; it gives better control and a tidy finish.
Make it Ahead: I like to make this mango pudding with condensed milk the night before if I'm serving guests; it sets beautifully and frees up time the next day.
Store Leftovers in the Fridge: I keep any leftover puddings covered with plastic wrap or lids in the fridge, and they stay fresh for up to 2 days. Just make sure they're well sealed so the cream doesn't absorb any fridge odors.
🍮More Pudding Recipes!
Here are more of my favorite pudding recipes! Try these:
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Recipe
Mango Pudding
Ingredients
- 75 g Cookies
- 25 g Butter
- 600 g Mango
- 350 g Whipping Cream
- 80 g Condensed Milk
- Mint - Optional
Instructions
- Crush the cookies into fine crumbs using a food processor.
- Mix the cookie crumbs with melted butter until well combined.
- Divide the mixture evenly among serving glasses, pressing it down firmly to form a compact base.
- Refrigerate the glasses for 10 minutes while preparing the filling.
- Chop the mangoes into small pieces and puree them in a food processor until smooth. Reserve some small mango pieces for garnish.
- In a mixing bowl, add the whipping cream and condensed milk, and whip until soft peaks form.
- Remove the chilled glasses from the fridge.
- Spoon the whipped cream mixture over the cookie base to form a 1.5 cm layer. Smooth the tops with the back of a spoon.
- Reserve a few spoons of the whipped cream mixture in a small bowl and set aside.
- Fold 100 ml of mango puree into the remaining cream mixture until smooth.
- Spoon a few tablespoons of this mango cream mixture on top of the cream layer in each glass. Smooth the surface with the back of a spoon.
- Fold 300 ml of mango puree into the remaining cream mixture until fully combined.
- Divide this mango mixture evenly among the serving glasses.
- Refrigerate for at least 2 hours until the pudding is set.
- Once chilled, pour the remaining mango puree over each pudding to form a thin topping layer.
- Before serving, top each glass with a dollop of reserved whipped cream, mango pieces, and a sprig of mint.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This mango pudding is sunshine on a plate! The texture is like a dream - light and wobbly, just perfect.