• 1 pound mango chunks, or 3 medium mangoes
  • 1 cup evaporated milk
  • ¾ cup cold water
  • ½ cup sugar
  • 2 tbsp unflavored gelatin powder (2 envelopes of gelatin powder)
  • 2 tbsp evaporated milk


  1. In a blender, puree mango until smooth. Add 1 cup of evaporated milk to mango puree. Blend until very smooth. For an even smoother texture, strain the puree mixture through a sieve.
  2. Pour cold water in a small pan. Dissolve gelatin in the cold water. Let sit for five minutes to allow the gelatin to bloom.
  3. Add sugar into the bloomed gelatin. Heat slowly until the sugar dissolves, then remove from heat.
  4. Pour the gelatin mixture into mango mixture. Mix until fully incorporated.
  5. Pour the mixture to your containers or molds. Cover and refrigerate for 2 to 3 hours until completely set.
  6. Before serving, top with 1-2 tablespoons of evaporated milk.
  7. Mango pudding can be covered and stored in the fridge for up to 3-5 days.