This breakfast pudding tastes like sunshine in a bowl. I first made it after finding a few ripe mangoes that were too perfect to ignore. You know the kind that smell sweet even before you cut them open. I mixed them with creamy milk, a touch of sugar, and a whisper of gelatin, and suddenly it felt like breakfast had turned into dessert. The texture is silky, smooth, and cool—exactly what you need on a warm morning when you’d rather not turn on the stove. I like to make it the night before so that when I wake up, it’s waiting in the fridge, bright and cheerful. Some mornings, I’ll add a few chunks of extra mango or a sprinkle of toasted coconut on top just for fun. This mango pudding recipe desserts dish sits right between indulgent and wholesome. It reminds me that cooking doesn’t always need to be complicated to be wonderful. If you love Easy Pudding Recipes, or a bread pudding recipe easy simple kind of comfort, this is your next favorite. It’s a Home Made Pudding that feels fancy without the effort, and once you taste it, you’ll get why I keep coming back to it. The way the pudding melts on your tongue feels like it’s saying, ‘Hey, take your time this morning—you deserve it.’

1) Key Takeaways
2) Easy Mango Breakfast Pudding Recipe
3) Ingredients for Mango Breakfast Pudding
4) How to Make Mango Breakfast Pudding
5) Tips for Making Mango Breakfast Pudding
6) Making Mango Breakfast Pudding Ahead of Time
7) Storing Leftover Mango Breakfast Pudding
8) Try these Breakfast recipes next!
9) Mango Breakfast Pudding
10) Nutrition

1) Key Takeaways

This mango breakfast pudding is quick, creamy, and refreshing.
Perfect for mornings when you crave something cool and sweet.
Easy to prepare with just a few ingredients.
Make ahead the night before for a ready-to-eat treat.

2) Easy Mango Breakfast Pudding Recipe

I’ve always loved the idea of starting the day with something that feels like dessert but still works as breakfast. This mango breakfast pudding hits that sweet spot. The first time I made it, I didn’t plan to impress anyone—I just wanted something simple, creamy, and cool on a hot morning. Turns out, it became a regular thing in my kitchen. The texture is silky, and the flavor of ripe mangoes makes every spoonful a little moment of joy.

What I like most is how little effort it takes. You blend, warm, stir, pour, and chill. That’s it. No fancy gadgets, no complicated steps. It’s perfect for when mornings feel rushed but you still want something homemade. Plus, it’s a fun twist on the idea of pudding—it’s not too sweet and pairs beautifully with coffee or tea. The scent of mango mixed with milk feels comforting and bright at the same time.

Whether you’re into mango pudding recipe desserts or you’re just hunting for Easy Pudding Recipes that actually taste good, this one’s got you covered. It’s a simple Home Made Pudding you’ll want to share with your family or, let’s be honest, keep all for yourself.

3) Ingredients for Mango Breakfast Pudding

Mangoes: Use two ripe mangoes for their natural sweetness. I like to choose ones that smell fragrant and feel soft when gently pressed. The richer the mango, the better the pudding.

Milk: One cup of whole milk gives this pudding a creamy base. You can switch it with oat milk or almond milk if you prefer dairy-free options—it changes the flavor slightly but stays just as delicious.

Heavy Cream: Half a cup of cream makes everything smooth. It’s what turns this from a simple breakfast idea into something indulgent.

Sugar: A quarter cup balances the tang of the mango. You can use honey or maple syrup too, depending on your taste.

Gelatin Powder: Two teaspoons help the pudding set just right. Bloom it before adding so the texture stays silky.

Water: Mix with the gelatin—it’s a small step that makes a big difference.

Vanilla Extract: Just a hint gives warmth to the flavor and ties everything together.

Salt: A small pinch enhances the mango’s sweetness. Don’t skip it—it makes the pudding taste fuller.

4) How to Make Mango Breakfast Pudding

Step 1. Start by blending the mango until it’s smooth and glossy. The smell alone will wake you up before your coffee does.

Step 2. In a small bowl, mix gelatin with water and let it rest. This helps it bloom and prevents lumps later on.

Step 3. Warm the milk, cream, sugar, and salt in a pot. Keep the heat low—this isn’t a race. You just want the sugar to melt, not scald the milk.

Step 4. Remove from the stove and stir in the gelatin until it melts into the warm mixture. You’ll know it’s ready when the liquid turns smooth and slightly thickened.

Step 5. Add the mango puree and a drop of vanilla extract. Stir gently until everything blends into a sunny yellow color that looks as good as it smells.

Step 6. Pour into small cups or jars, then let them cool. Chill for at least three hours until the pudding sets. You can top it with diced mango or a sprinkle of coconut if you’re feeling creative.

Step 7. Serve cold and enjoy how this easy Breakfast Pudding makes mornings feel brighter.

5) Tips for Making Mango Breakfast Pudding

Don’t rush the chilling step. The longer you let the pudding set, the smoother it becomes. I like to make mine before bed so it’s ready when I wake up. You can even double the recipe for meal prep—it holds up beautifully for a few days.

If your mangoes aren’t super sweet, add a touch more sugar or honey. Taste as you go—that’s part of the fun of making Home Made Pudding. Try not to skip the salt either; it helps balance the sweetness without making it salty.

And about the gelatin—don’t pour it straight into hot milk or you’ll end up with clumps. Bloom it first, then add it. Trust me, it’s worth that extra minute.

6) Making Mango Breakfast Pudding Ahead of Time

I’m a big fan of make-ahead breakfasts, and this pudding fits perfectly into that plan. You can prepare it up to three days in advance. Store it covered in the fridge, and it’ll taste even better the next morning. The texture becomes thicker and creamier as it chills.

If you’re hosting brunch or just want to impress yourself with minimal effort, pour the mixture into cute glass jars before chilling. They look fancy on the table and travel well too. Each jar becomes its own little dessert—or breakfast, depending on your mood.

Sometimes I’ll make a big batch Sunday night. That way, we have a fridge full of quick breakfasts ready for the week. No stress, no excuses. Just grab, eat, and go.

7) Storing Leftover Mango Breakfast Pudding

Store leftovers in airtight containers in the fridge. They’ll stay fresh for up to four days. If the top looks a little firm, just stir it gently before eating—it’ll come right back to life.

You can freeze portions too, though the texture changes slightly once thawed. Still good, just a bit softer. I sometimes freeze small cups for quick snacks during summer afternoons. They’re a cool treat when the heat gets to you.

To serve leftovers, add a spoon of fresh mango or a drizzle of coconut milk on top. It’ll make the pudding feel brand new again.

8) Try these Breakfast recipes next!

9) Mango Breakfast Pudding