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Breakfast Pudding with Fresh Mango Flavor

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.’
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Asian Fusion
Keywords: bread pudding recipe easy, bread pudding recipe easy simple, Breakfast Pudding, Easy Pudding Recipes, Home Made Pudding, mango pudding recipe desserts, pudding recipes
Servings: 4 servings
Author: Elena

Ingredients

  • 2 ripe mangoes, peeled and diced
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 2 teaspoons gelatin powder
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Blend the mango flesh until smooth and creamy.
  2. In a small bowl, combine gelatin and water, then let it sit for 5 minutes to bloom.
  3. In a saucepan over low heat, warm the milk, cream, sugar, and salt until the sugar dissolves. Don’t let it boil.
  4. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  5. Add the mango puree and vanilla extract to the warm mixture, stirring gently until smooth.
  6. Pour into serving cups or molds and refrigerate for 3-4 hours or until set.
  7. Serve chilled, topped with diced mango or coconut flakes if you’re feeling fancy.

Notes

Use ripe mangoes for the best natural sweetness. If your mangoes are tart, add an extra spoon of sugar. To make this dairy-free, swap milk and cream for coconut milk—it gives a tropical twist. You can also set the pudding in small jars for a grab-and-go breakfast.