This creamy mango pudding is so yummy that one is never enough! Make this quick and easy recipe ahead of time, pop it in the freezer for a couple of hours and you've got a sweet and sensational dessert everyone will love.




Skill level

Average: 3.1 (217 votes)


  • 1½ tbsp powdered gelatine
  • 165 g (¾ cup) caster sugar
  • 250 ml boiling water
  • 1 litre mango ice-cream, softened
  • 75 ml evaporated milk
  • 1 cup crushed ice
  • 1 large mango, flesh diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 2 hours

Stir the gelatine and sugar into the boiling water until thick and syrupy. Pour into a bowl. Stir in the ice-cream, evaporated milk, crushed ice and diced mango. Ladle into serving bowls or glasses and refrigerate for about 2 hours until set.