Mango Pudding

Author: Anita Jacobson




Prep Time: 3 hours

Cook Time: 10 mins

Total Time: 3 hours 10 mins

Serves: 6


  • 400 gram mango flesh
  • 200 ml plain yoghurt
  • 25 gram palm sugar (Indonesian: gula Jawa)
  • 100 gram sugar, or to taste
  • juice of 1/2 to 1 lime, or to taste
  • 300 ml water
  • 5 gram agar powder, I use plain Kristal Agar from Swallow Globe brand (agar-agar and jelly powder)
  • Toppings suggestion
  • chopped fresh strawberries
  • chopped fresh mangoes
  • pomelo
  • mint leaves


  1. In a blender, process together mango, yoghurt, palm sugar, and sugar until smooth. Add more sugar as needed. Brighten the mango mixture with lime juice as needed.
  2. With a strainer, strain the mango mixture to remove the stringy bits of the mango. This is to ensure a silky smooth pudding.
  3. Heat water and agar powder together in a pot. Stir continuously until all the powder has dissolved. Reduce the heat to a bare simmer once it reaches rolling boil. Add the strained mango mixture to the pot and stir until well mixed. Turn off the heat.
  4. Pour into serving glasses/bowls/molds of your choice. Let set at room temperature, then cover with a saran plastic wrap and chill in the fridge for 2 hours.
  5. Serve plain, or with toppings of your choice.

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