This no-bake mango pudding is layered with a buttery cookie base, whipped cream, and fresh mango puree. It's simple, creamy, and comes together easily in individual glasses.
Why You'll Love It
- It's completely no-bake and easy to prepare
- The texture stays light, creamy, and balanced
- Uses simple ingredients with fresh mango flavor
- Perfect for serving in individual dessert cups
There was a small fruit shop I used to stop by during the warmer months, where the mangoes were always perfectly ripe. The smell alone told you they were ready to use, soft, sweet, and full of flavor. This recipe reminds me of those afternoons, when the best desserts didn't need much beyond good fruit and a bit of cream, just like my strawberry tiramisu or no-bake Oreo cheesecake when I want something chilled and simple.
Now I make this when I want something that feels light but still satisfying. The layers come together without much effort, and the contrast between the smooth cream and the fresh mango keeps it balanced. It's the kind of dessert I like to prepare ahead and keep chilled, ready to serve when needed, especially alongside easy fruit desserts like strawberry mousse or lemon mousse.
Key Ingredients in Mango Pudding
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 and Butter: I use crushed cookies mixed with melted butter to create a simple base that adds structure and a slight crunch.
- Mango: The mango is the main flavor here, and I always use ripe ones because they blend smoother and taste naturally sweet.
- Whipping Cream and Condensed Milk: I like this combination because it creates a soft, creamy texture without needing gelatin, while keeping the flavor rich but not heavy.
- Mint (Optional): Sometimes I add fresh mint on top for a clean finish that contrasts with the sweetness.
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 Creamy Mango Pudding
Use Thick Mango Puree: I like blending the mango until smooth but still thick; if it's too watery, the layers won't hold as cleanly, and the texture becomes loose.
Work in Batches When Folding: When I mix the mango into the cream, I divide it as you do in the recipe, but I take my time folding each part gently so the mixture stays light and doesn't collapse.
Let It Sit Before Serving: After chilling, I like to leave the pudding at room temperature for 5-10 minutes before serving so the texture softens slightly and the mango flavor comes through more clearly.
Storage
Keep the mango pudding covered in the refrigerator for up to 2 days. I like to add the final toppings just before serving so they stay fresh.
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Recipe
No-Bake Mango Pudding with Condensed Milk
Ingredients
- 75 g cookies - crushed
- 25 g butter - melted
- 600 g mango - peeled and blended or chopped
- 350 g whipping cream
- 80 g sweetened condensed milk
- Fresh mint - optional
Instructions
- Crush 2.6 oz (75 g) cookies into fine crumbs, then mix them with 2 tablespoon (25 g) melted butter until evenly coated.
- Divide the cookie mixture between serving glasses and press it down firmly to create a compact base. Refrigerate for 10 minutes while you prepare the filling.
- Chop 21 oz (600 g) mango into small pieces, then blend until smooth. Set aside a few small mango pieces for garnish.
- In a mixing bowl, add 1½ cups (350 g) whipping cream and ⅓ cup (80 g) condensed milk. Whip until soft peaks form.
- Remove the glasses from the fridge, then spoon a 1.5 cm layer of the whipped cream mixture over the cookie base. Smooth the tops with the back of a spoon.
- Reserve a few spoonfuls of the whipped cream mixture in a small bowl for topping.
- Fold about ⅓ cup (100 ml) mango puree into the remaining whipped cream mixture until smooth, then spoon a few tablespoons over the cream layer in each glass. Smooth the surface.
- Fold about 1¼ cups (300 ml) mango puree into the remaining cream mixture until fully combined, then divide it evenly among the serving glasses.
- Refrigerate for at least 2 hours, or until the pudding is set.
- Once chilled, pour the remaining mango puree over each pudding to create a thin topping layer. Before serving, add a dollop of the reserved whipped cream, mango pieces, and fresh mint if using.
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.