No Bake Eggless Mango Pudding

Ingredients

• 2 ripe mangoes (about 550–600 g), dividedripe mangoes
• 250 ml (1 cup)whipping cream
• 3–5 tbspicing sugar
• 60 ml (¼ cup)milk
• 10 g (1 sachet)gelatine
• 250 ml (1 cup)mango juice
• 12–15ladyfingers or tiramisu biscuits
• to taste, optionalpistachio nuts

Instructions

1. 1

   Dissolve the gelatine

   Dissolve the gelatine in ½ cup of hot water, then set it aside.

2. 2

   Prepare the mango

   Blend 1 mango with the milk and dissolved gelatine to make a purée. Cut the second mango into bite-sized pieces and set them aside.

3. 3

   Whip the cream

   Add 3 tbsp of icing sugar to the whipping cream and whip until medium-stiff peaks form. Take care not to overwhip it.

4. 4

   Fold in the purée

   Gently fold the mango purée into the whipped cream until the mixture is evenly combined and coloured. Taste it and add more icing sugar if needed.

5. 5

   Choose a dish

   Prepare either one large serving dish or individual serving dishes for layering the pudding.

6. 6

   Build the layers

   Arrange half of the mango pieces in the dish. Dip the biscuits in mango juice and lay them over the mango, then spread over half of the pudding mixture. Repeat with another biscuit layer and the remaining pudding mixture, then top with the rest of the mango.

7. 7

   Chill and garnish

   Refrigerate the pudding for 4 hours or overnight. Garnish with pistachio nuts before serving.

What is mango pudding?

Mango pudding is a chilled dessert found in several South and Southeast Asian food traditions, with many versions made from puréed mango and a setting agent. This version turns it into a layered, cream-based pudding with biscuits and fresh mango.

Mango purée gives the whipped cream its fruit flavour, while gelatine helps the mixture set. The soaked ladyfingers add a soft, cake-like layer without any baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 7g protein, 54g carbs, 24g fat.

The mangoes, juice, biscuits and icing sugar provide most of the carbohydrates, while the whipping cream contributes most of the fat and saturated fat. The cream and gelatine provide some protein, though this is still primarily a dessert; serve a smaller portion after a meal with a source of protein if you want a more balanced plate.

Choosing the mangoes

Ripe fruit: Choose mangoes that smell fragrant and yield slightly when pressed. Their sweetness varies, so the recipe leaves room to adjust the icing sugar after mixing.

Two textures: One mango is blended into the cream mixture, while the other is cut into pieces. Keeping some fruit whole gives the finished pudding little bites of fresh mango.

Getting the gelatine right

Dissolve fully: Stir the gelatine into hot water until it has dissolved, then use it in the purée. Undissolved grains can leave an uneven texture.

Blend it in: Combine the dissolved gelatine with the mango and milk before folding the purée into the cream. This helps distribute it through the pudding.

Whipping and folding

Medium-stiff peaks: Stop whipping when the cream holds its shape but still looks smooth. Overwhipped cream can turn grainy and is harder to fold evenly.

Gentle folding: Add the purée to the cream and fold until the colour is uniform. A light touch helps preserve the cream's volume.

Layering the biscuits

Quick dip: Dip each ladyfinger in mango juice briefly so it takes on flavour without becoming soggy. Arrange the biscuits in a single layer over the mango pieces.

Even layers: Divide the biscuits and pudding mixture between two layers, finishing with pudding and the remaining mango. The dish's shape may affect how many biscuits fit in each layer.

Chilling and serving

Allow at least 4 hours in the fridge, or leave the pudding overnight, so it has time to set. Keep it chilled until you are ready to serve.

Serve it straight from the large dish or prepare individual portions from the start. A little chopped pistachio adds a crisp finish and a contrast to the soft layers.

Recipe notes & tips

• Taste the mango mixture before adding all the icing sugar, as ripe fruit can be very sweet.
• Use a bowl with straight sides if you want the layers to show clearly.
• Dip the ladyfingers briefly rather than soaking them.
• Make sure the gelatine has dissolved before blending it with the mango.
• Chill the pudding in the dish you plan to serve it from.

Variations

• Use another biscuit: Substitute plain sponge fingers if ladyfingers are unavailable.
• Skip the pistachios: Leave off the garnish or use another chopped nut you enjoy.
• Adjust the sweetness: Start with 3 tbsp icing sugar and add more to taste.
• Make individual portions: Layer the ingredients in small glasses or bowls.
• Add extra mango: Use additional diced fruit on top for a fruitier finish.

Common mistakes to avoid

• Overwhipping the cream: Stop at medium-stiff peaks so it stays smooth and folds easily.
• Soaking the biscuits: Dip them quickly in mango juice to avoid a soggy layer.
• Leaving gelatine undissolved: Stir it into hot water until fully dissolved before using.
• Folding too vigorously: Fold gently until the mixture is uniform to retain the cream's volume.
• Serving too soon: Chill for at least 4 hours so the pudding has time to set.

How to store

Cover and keep the pudding refrigerated, then eat it within 2–3 days. It is best served chilled; freezing is not recommended because the cream and biscuit layers may change texture.

Frequently asked questions