Vegan Mango Pudding without Gelatin or Agar Agar

25 May Vegan Mango Pudding without Gelatin or Agar Agar

Last Updated on May 25, 2026 by blessmyfoodbypayal

Vegan Mango Pudding without gelatin or agar agar with step wise pictorial and video method.

When it comes to puddings, the 2 ingredients which hit the mind are Gelatin (if non vegetarian) and Agar Agar (if vegetarian).

Without these 2, it is difficult to conceive the idea of pudding. But today, we have come up with a recipe of homemade mango pudding without eggs, which is gelatin-free, agar-agar-free, and still perfectly well structured and creamy.

Yes, the magic is done by cornflour, popularly called cornstarch outside Bharat. 

Silky, smooth, creamy, refreshing, melt-in-mouth and chilled, this easy mango pudding recipe without gelatin is exactly the same a pudding should be.

When mangoes are in the season, no one has no reason not to try this delicious simple summer mango dessert recipe, especially when you require no fancy and expensive ingredients to make it.

Step wise pictorial recipe of Vegan Mango Pudding without gelatin or agar agar

Peel, cut and take out of pulp of mangoes in a grinder jar. 

Initially we have put 1/2 cup of sugar in the same jar.

Grind to a smooth puree.

Add salt and 1+1/4 cup of coconut milk. 

Blend one more time to make a homogeneous puree. 

Taste the puree and if you feel sweetness is not fine, you can add more sugar. We added 1/4 cup more.

Blend for the last time. 

Transfer the puree in heavy bottomed pan.

Start cooking on low heat while stirring frequently.

When puree begins to boil, take cornstarch/cornflour in a bowl and add 1/2 cup coconut milk.

Mix well.

Transfer this cornstarch slurry while stirring the puree, otherwise lumps may form.

Mix the slurry very well.

Keep cooking the puree until turn thick like a porridge.

Remove the pan off the heat.

Add lemon juice. 

Mix well.

Pour the cooked puree in greased pudding moulds or ramekin bowls or any other bowl in which you want to set the pudding.

Gently tap the bowl to release the air bubbles.

Let it come to room temperature.

Refrigerate for 3-4 hours or overnight.

Next day, gently loosen the pudding from the edges.

Flip it on a serving plate.

Garnish with few mango chunks and mint leaves.

Enjoy chilled.

NOTES

1. If not vegan, you can use regular dairy milk as well.
2. Quantity of sugar may vary depending upon the quantity of pulp, natural sweetness of mangoes and above all, your personal liking for sweetness.
3. Lemon juice should only be added at last otherwise it may curdle the milk.
4. Flipping the pudding out of mould is not necessary. You can directly eat it from the container.

Vegan Mango Pudding without gelatin or agar agar – Recipe card

Vegan Mango Pudding without gelatin or agar agar

blessmyfoodbypayal

Vegan Mango Pudding without gelatin or agar agar is silky, fruity, creamy, and prepared using pantry ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine Asian

Servings 5

Ingredients

  

1 cup = 250 ml

FOR MAKING MANGO PUREE

• 500 gram mangoes (preferably ripe)
• 3/4 cup sugar (adjust according to taste)
• Pinch of salt
• 1 +1/4 cup coconut milk

FOR MAKING CORNSTARCH/CORNFLOUR SLURRY

• 1/2 cup cornstarch/cornflour
• 1/2 cup coconut milk

ADDITIONAL INGREDIENTS

• 1/2 tsp lemon juice
• Few chunks of mango (for garnish)
• Mint leaves (for garnish)

Instructions

 

• Peel, cut and take out of pulp of mangoes in a grinder jar.
• Initially we have put 1/2 cup of sugar in the same jar.
• Grind to a smooth puree.
• Add salt and 1+1/4 cup of coconut milk.
• Blend one more time to make a homogeneous puree.
• Taste the puree and if you feel sweetness is not fine, you can add more sugar. We added 1/4 cup more.
• Blend for the last time.
• Transfer the puree in heavy bottomed pan.
• Start cooking on low heat while stirring frequently.
• When puree begins to boil, take cornstarch/cornflour in a bowl and add 1/2 cup coconut milk.
• Mix well.
• Transfer this cornstarch slurry while stirring the puree, otherwise lumps may form.
• Mix the slurry very well.
• Keep cooking the puree until turn thick like a porridge.
• Remove the pan off the heat.
• Add lemon juice.
• Mix well.
• Pour the cooked puree in greased pudding moulds or ramekin bowls or any other bowl in which you want to set the pudding.
• Gently tap the bowl to release the air bubbles.
• Let it come to room temperature.
• Refrigerate for 3-4 hours or overnight.
• Next day, gently loosen the pudding from the edges.
• Flip it on a serving plate.
• Garnish with few mango chunks and mint leaves.
• Enjoy chilled.

Video

Notes

1. If not vegan, you can use regular dairy milk as well.
2. Quantity of sugar may vary depending upon the quantity of pulp, natural sweetness of mangoes and above all, your personal liking for sweetness.
3. Lemon juice should only be added at last otherwise it may curdle the milk.
4. Flipping the pudding out of mould is not necessary. You can directly eat it from the container.

Keyword vegan mango pudding without agar agar, vegan mango pudding without gelatin