Baking and desserts · Southeast Asian-inspired
Steamed Mango Pudding
Tender steamed mango puddings made with coconut milk, fresh mango puree, and lime, served warm or chilled.
Jump to recipe20 min prep · 25 min cook
Before you start
- Keep the steam gentle so water does not splash into the ramekins.
- Ataulfo mangoes produce a particularly smooth, fragrant puree.
Complete recipe
Steamed Mango Pudding
6 servings
Ingredients
- 1 1/2 cups ripe mango puree
- 3/4 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lime zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- Toasted coconut and diced mango, to serve
Step-by-step instructions
- Grease six 6-ounce heatproof ramekins. Prepare a wide covered pot or steamer with 1 inch gently simmering water.
- Whisk mango puree, coconut milk, sugar, eggs, vanilla, and lime zest until smooth.
- Whisk flour, baking powder, and salt separately, then fold into the mango mixture just until no dry streaks remain.
- Divide among ramekins, cover each loosely with foil, and steam for 22 to 27 minutes, until the centers spring back and a tester comes out clean.
- Rest 5 minutes. Serve in ramekins or invert, topped with mango and toasted coconut.
Tips for the best results
- Keep the steam gentle so water does not splash into the ramekins.
- Ataulfo mangoes produce a particularly smooth, fragrant puree.
Make ahead, storage, and leftovers
Refrigerate covered for up to 3 days. Serve chilled or steam for 3 minutes to rewarm.
Frequently asked questions
Can I use canned mango pulp?
Yes. Reduce sugar if the pulp is already sweetened.
Can I make one large pudding?
Use an 8-inch heatproof dish and steam for 35 to 45 minutes.