Thursday, June 29, 2017

Vegan Thai Mango Pudding | Thai style Mango Pudding using Coconut Milk

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thai mango pudding
Vegan Mango Pudding recipe with step by step photos.I never miss to make desserts using mangoes during the mango season.I love mangoes to the core and try to enjoy it to the fullest extent until the season lasts.Today I am posting a dessert which is known as Thai Mango Coconut Pudding which is prepared using a mixture of mango puree  and coconut milk and is set by using either agar agar or gelatine in the recipe.This version is bit different from Thai Mango Coconut Jelly which is a layered set jelly with two layers of mango and coconut and is set in a big mold and then cut into pieces,where as in today's version we are mixing both the mango pulp and coconut milk and is set in individual portions.
When I have guests or a party I prefer to make the desserts which can be made ahead and keep it ready to reduce the effort of cooking on the desired day.Hence I always prefer the desserts like Mousse, Pannacotta, pudding etc which can be made on the previous day and I love the layered and set desserts using agar agar, the desserts are easy to make and when set in glass molds they look even more tempting.
vegan mango pudding
Check out other quick desserts in my blog:
Here is how to make mango pudding using coconut milk recipe with step by step photos.

Vegan Mango Pudding Recipe:
Serves 5-6 | Author: Prathibha
Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins+setting time
Cuisine: International | Category: Desserts

1 cup(250 ml) Mango pulp,pureed from 2 ripen mangoes
1 cup(250 ml) Coconut milk,ready or homemade
1/2 cup(125 ml) Water
1/3 cup Sugar
1.5 tsp Agar Agar powder or 5gms China grass(read notes)
1.5 tsp Lemon juice

  • Cut mango into pieces and puree it into a smooth mixture and keep it ready.Reserve few mango pieces for garnishing.
  • Dissolve agar agar powder in water and let it come to a boil.
  • Add sugar to it and let it dissolve completely.Reduce the flame and add coconut milk and let it come to a boil, do not need to boil it.Switch off the flame.Remove it from the stove.
  • Add the mango puree and mix it nicely until it is blended and then add lemon juice and mix it again.
  • Pour it into individual moulds and let it cool for a while and then refrigerate it for a couple of hours or overnight until it is set.
Garnish with mango pieces and mint leaf and serve it.

  1. If you are using china grass cut it into small strips and soak it in water for half an hour and then follow the recipe.If you are using gelatine let it bloom in warm water and then follow the recipe.
  2. You can even mix few mango pieces in the mango coconut mixture and then pour it into the molds.
  3. Do not skip the lemon juice in the recipe, it elevates the taste of mango flavor in the recipe.
  4. You can use regular cream instead of coconut milk and follow the same recipe.
  5. You can refrigerate the dessert and use it in 2 days.
  6. I like my dessert to be silky soft and hence I used 1.5 tsp agar agar powder, if you want it to set like a jelly use 2 tsp agar agar powder in the recipe.
thai mango coconut pudding


Rafeeda AR said...

That sounds and looks amazing! Something I would really love to try before the mangoes vanishes...

Eshika Roy said...

I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to satiate our sugar cravings during this rainy season. I can’t wait to try it this weekend. Looking forward to reading more delectable recipes in the upcoming posts.

Unknown said...

Loos super yum!Is it possible to use another fruit instead of mango?

Unknown said...

Sounds delish, thank you! Is it possible to use another fruit instead of the mango?

chef and her kitchen said...

@ziv- Mango is the best fruit for this..but I think fruits like tender coconut,litchi would be fine for this dessert

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