Mango Milk Pudding

Contributed by

Mary Jo Christie Geroche

Mango Milk Pudding

It’s that time of the year where mangoes are everywhere, so I decided to put a tropical twist to my usual Japanese milk pudding. I’m calling this Mango Milk Pudding (or Mango Panna Cotta, that also works.)
Servings 2
Prep Time 15 mins
Cook Time 2 mins


mango custard

  • 2 medium ripe mangoes
  • 2 tbs milk (or coconut milk)
  • 1/4 tsp unflavored gelatin powder
  • sugar if your mangoes are on the sour side

milk pudding

  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 2 tbs sweetened condensed milk (adjust according to taste)
  • 1/4 tsp unflavored gelatin powder
  • 1/2 tsp vanilla extract


  • Purée the mangoes in a blender. Transfer to a pan.
  • Add the milk and gelatin powder. Mix.
  • Heat the mixture at low heat while stirring constantly. When the mix mixture starts to boil, remove from heat.
  • Pour the mango mixture on prepared pudding jars and let it set. (To get the slanted look, I positioned the jars in a 45-degree angle. I used a loaf pan lined with kitchen towel to position the jars steadily while the custard hardens)
  • On a separate pan, mix the whole milk, heavy cream, vanilla extract and gelatin powder.
  • Heat under low until the milk mixture starts to bubble. Remove from heat and pour over hardened mango custard jars.
  • Add diced mangoes as topping. You may add a layer of tapioca starch or crushed graham for added texture.
  • Cover the jars and chill before serving.
Course: Dessert
Cuisine: Asian

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