Classic Mango Pudding – Eggless
Have you ever wanted to make a mango pudding but didn’t a pudding mix at home? Well, you don’t really need a premix. This mango pudding needs very few ingredients and a few minutes to make. With this recipe, you will never need to buy a pudding mix again.
Growing up, our favorite desserts use to be pudding. Of course, chocolate was my favorite while my brother loved the vanilla and my sister loved her caramel. My mom also made strawberry, pineapple, and mango puddings.
My kids love pudding and I make these often. The best thing about pudding is you can eat them warm or cold. I think they taste better cold but my kids have no patience, so they often eat it warm. This week, Rhea added banana slices to her strawberry pudding.
About this mango pudding
A dessert with just a few ingredients that you probably already have in the kitchen and gets done in just 5 minutes. How easy is that?
I love the classic mango pudding with egg yolks. When I make this for the kids I use half cream and half milk so it’s nice and rich. But in winter, when we have one too many puddings, I use all milk and add an extra tablespoon of cornstarch instead.
Ingredients and substitutes
- Milk – I use whole milk, not low fat. You want the rich flavor of milk in the pudding, not just sugar and cornstarch. And yet, you can use almond milk or coconut milk for a vegan version. I will give you the recipe below.
- Cream – I use a good 35% fat cream, but you can also use low-fat cream. If you want to make this pudding with only milk it is possible, and I will also share the recipe for a healthy mango pudding below.
- Egg yolks – Add richness and help make the custard thicker, but so does cornstarch. So ideally, if you want to omit the egg yolks you can just add 1 tbsp cornstarch for every two yolks.
- Sugar – I’ve used white sugar but you can use brown sugar for a caramel flavor. You can even use 1/4 cup honey or 1/4 cup agave syrup.
- Mango – You can use fresh or frozen. I always have frozen in my freezer, so I just pulse a few in the food processor.
Step by step instructions
- Put the mango in a food processor and pulse until smooth – set aside.
- In a saucepan – combine all ingredients except the mango puree – starting with the sugar, cornstarch, and egg yolks – combine well.
- Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
- Next, add in the milk and vanilla, give it a mix.
- Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
- Once the milk is heated thru, turn the heat to low and continue to stir.
- I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
- The mixture will soon become thick – you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
- NOTE – do not use high heat – you can scorch the milk on the bottom which will give you a burnt smell and if you are using egg yolks they will scramble with high heat.
- Once you reach a boil, you will have a thick mixture that will coat the back of your spoon or spatula (see video).
- Take it off the heat.
- Now add the mango puree and combine well.
- Pour into serving cups.
- Lightly tap the cup on the counter to help the pudding settle
- Place in the fridge for at least 3 to 4 hours to chill completely.
(the pudding is ready in an hour but you do need at least 4 hours for them to chill) - Serve as is or topped with a dollop of whipped cream, or chocolate shavings.
Frequently asked questions
This mango pudding will keep in the fridge for 3 to 4 days.
Yes, 2 tbsp of mango powder works just as well.
Yes, you can replace the cream with milk and add 1 tbsp more cornstarch to help with the thickening.
Yes, you can add up to 1/2 cup chopped fruit to the mix before you pour the pudding into individual serving cups.
Both mango pudding and mango mousse have custard as an ingredient. However, a mousse is light and airy while the pudding is thick and dense. Also, a classic mousse has whipped cream, and egg whites added to make it richer, light and airy while pudding just custard.
Similar. Pudding is thick and dense. And, custard is firm and creamy made with egg yolks, milk, and cream. And, pastry cream is thicker because it also has cornstarch in addition to eggs, milk, and cream. Also, the main difference between custard and pastry cream is the way you use it; custard can be served warm while pastry cream is always served cold.
Absolutely. Just use my recipe for eggless vanilla pastry cream and add mango puree to it.
Yes, just switch the milk to almond or coconut.
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Mango Pudding Recipe
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Video
Ingredients
Classic Mango Pudding
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Whipping cream
- ½ cup (100 g) Sugar
- 2 Egg yolks
- 3 tbsp Cornstarch
- 1 tbsp Vanilla Extract
- ½ cup (120 ml) Mango puree (1 mango)
Instructions
- Pulse the mango in a food processor and pulse until smooth – set aside.
- In a saucepan – combine all ingredients except the mango puree – starting with the sugar, cornstarch, egg yolks – combine well.
- Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
- Next, add in the milk and vanilla, give it a mix.
- Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
- Once the milk is heated thru, turn the heat to low and continue to stir.
- I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
- The mixture will soon become thick – you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
- NOTE – do not use high heat – you can scorch the milk on the bottom that will give you a burnt smell and if you are using egg yolks they will scramble with high heat.
- Once you reach a boil you will have a thick mixture which will coat the back of your spoon or spatula (see video).
- Take it off the heat.
- Now, add the mango puree and combine well.
- Pour into serving cups.
- Lightly tap the cup on the counter to help the pudding settle.
- Place in the fridge for at least 3 to 4 hours to chill completely.
- (the pudding is ready in an hour but you do need at least 4 hours for them to chill)
- Serve as is or topped with a dollop of whipped cream, or chocolate shavings.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Is the whipping cream in the recipe correct? doesn’t seem right.
Yes, it is 1 cup – what do you mean, not right? You can add less cream if you want it less rich.
This sounds easy and delicious.In this mango season,I want to try this mango pudding.
Thank you Blossom. Enjoy!
Now I know why I find it difficult to level my cake! Thank you so much!
Oh my! Ur damn creative n hats off to ur ideas! I've surfed many blogs but I guess yours s amazing! Very simple m easy methods Verna.
Thank you once again.
Poornima
What an excellent article and what a great technique! I've never done anything like this so even though you described it clearly, I wouldn't have understood without the wonderful photos. Between the written and visual you answered all my questions and have given me the confidence to try it myself. Thanks!