A delicious mango dessert recipe, this Pineapple Mango Pudding takes less than 5 minutes to prepare and tastes way better than anything you can find in a box!
Pineapple Mango Pudding Recipe
This pineapple mango pudding recipe comes from my friend B, who brought it over as a treat for my daughter, Ella, who goes absolutely nuts for anything mango.
It’s unlike any pudding recipe I’ve ever tried before, with a rich, natural fruit flavor. It’s not too sweet, letting the natural citrus notes of the fruit shine through, while also being incredibly creamy and luxurious in texture.
It makes for a unique and refreshing no-bake summer dessert. It’s perfect on it’s own, but would also be delicious with fresh fruit on top as a pudding parfait.
If you love tropical flavors, this pudding recipe is going to be your new summer favorite!
You can purchase mango pulp/puree online or at Indian, Asian or Jamaican grocers, or you can make your own by pureeing fresh or frozen mango.
Pineapple puree is a bit trickier to find, you’re best off buying some frozen pineapple, thawing it and then pureeing yourself. Be sure to strain it to remove any rough pieces that will negatively effect the texture of your pudding.
Ingredients for Pineapple-Mango Pudding
- Mango puree
- Pineapple puree
- Gelatin powder <– agar agar powder can be swapped for the gelatin powder, if needed.
- Cold water
- Milk <– If you want even more tropical flavors, you can replace the plain milk with coconut milk.
- Sweetened condensed milk
- Vanilla extract, optional
- Shredded coconut, optional garnish
- Rolled vanilla cookie wafers, optional garnish
Scroll down to the printable recipe card for full measurements.
Tip: Not a huge fan of pineapple? This recipe can be made completely with mango puree, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Large bowl
- Serving glasses
How to Make a Mango Pudding
In a small bowl, combine the gelatine powder and cold water. Set aside.
In a pot over low heat, heat the milk and sweetened condensed milk until hot but not boiling.
Add the gelatin solution to the milk mixture and stir to combine.
Add the fruit purees and mix well.
Let it cool down for 15 minutes and then refrigerate for 3 hours or more.
Scoop into your serving glasses and top with shredded coconut and rolled vanilla wafers.
Grab your free printable for our Pineapple Mango Pudding recipe:
- 3/4 cup mango puree
- 1/4 cup pineapple puree
- 1 teaspoon gelatin powder
- 3 Tablespoons cold water
- 3/4 cup milk
- 1/4 cup sweetened condensed milk
- ½ Tablespoon vanilla extract
- ¼ Cup shredded coconut, optional garnish
- 6 Rolled wafers, optional garnish
- In a small bowl, combine the gelatine powder and cold water. Set aside.
- In a pot over low heat, heat the milk and sweetened condensed milk until hot but not boiling.
- Add the gelatin solution to the milk mixture and stir to combine.
- Add the fruit purees and mix well.
- Let it cool down for 15 minutes and then refrigerate for 3 hours or more.
- Scoop into your serving glasses and top with shredded coconut and rolled vanilla wafers.
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Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 96mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this simple pineapple mango pudding recipe. I’ve never had fruit pudding from scratch before and I still can’t believe how easy this recipe is!