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Mango and coconut pudding wedge on a plate

Mango Coconut Pudding (Manjar de Manga)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12


  • 4 1- pound fresh mangoes ripe but not mushy, cubed (approximately 5 cups)
  • 1 1/3 cups sugar plus more for coating the pan
  • 1 1/2 cups milk
  • 8 tablespoons full cornstarch
  • 1 1/2 cups coconut milk
  • 1 teaspoon butter softened, plus more for coating the pan
  • Mango Syrup recipe included


  • In a large blender, blend all the ingredients until the mixture is totally integrated and has the consistency of a fruit smoothie.
  • If your blender is not large enough, split the ingredients into two equal halves and process in two batches.
  • Coat a cake mold with a light coat of butter and then sugar. Set aside.
  • Transfer the mixture from the blender to a large sauce pan and cook over medium heat until it starts to bubble, stirring frequently.
  • Then stir constantly, until the mixture thickens to the consistency of a porridge.
  • Pour the cooked pudding into the prepared cake mold. Allow to cool to room temperature. Then refrigerate at least two hours.
  • To serve, place a servicing platter over the top of the cake mold and flip the two so that the pudding ring is centered on the serving platter.
  • Cover with mango syrup with fruit (recipe below), and serve.