Mango Lime Pudding is a delightful way to finish a meal: creamy and indulgent, yet bright and refreshing. It’s also surprisingly quick to prepare and can be made ahead, which makes it perfect for entertaining or for a simple, elegant dessert on a weeknight.

This recipe is intentionally simple. With just a few ingredients — ripe mangoes, lime, condensed milk, double cream and gelatin leaves — a blender does most of the work. The only part that takes a little effort is peeling and preparing the mangoes, but once the flesh is ready, everything else comes together in minutes. The pudding sets in the fridge while you relax or prepare other parts of the meal.

Ripe mangoes provide a rich, sweet base that balances beautifully with the acidity and fragrant lift of lime juice. Condensed milk adds sweetness and body while extra-thick double cream gives the pudding a luxurious texture. Gelatin ensures a smooth, spoonable set that holds in pretty glasses. The finished puddings are glossy, vibrantly colored and best served chilled with a little extra cream and a sprinkle of lime zest to lift the flavour.

Because it stores well, this pudding is ideal to make the day before. You can prepare individual portions in small glasses or ramekins for a neat presentation. The creamy mango mixture keeps its fresh flavour in the fridge and is easy to portion out when guests arrive. If you prefer a looser texture, reduce the amount of gelatin slightly; for firmer set, add an extra leaf.

If you like variations, try swapping some of the lime for lemon, or fold through a handful of finely chopped fresh mango before setting for extra texture. For a dairy-free version, replace the condensed milk and double cream with a thick coconut cream and use an appropriate vegetarian gelatin alternative like agar-agar, adjusting quantities to taste. Keep in mind that agar sets differently and often needs boiling to activate properly.

Presentation is straightforward and rewarding: serve chilled mango puddings with a spoonful of extra thick double cream and a light grating of lime zest. A couple of small mint leaves or a thin slice of mango placed on top can add an attractive finishing touch. The colour contrast of golden mango and bright green zest makes the dessert look as fresh as it tastes.

Mango Lime Pudding

An ideal way to end a meal: rich, refreshing and quick to make in advance. This recipe serves six and is easy to scale.

Ingredients

• 3 mangoes (about 500g mango flesh once peeled and de-stoned)
• Juice of 1 lime
• 150 g condensed milk
• 250 ml extra-thick double cream
• 5 gelatin leaves

Instructions

1. Soak the gelatin leaves in a small bowl, just covered with cold water, for a few minutes until soft.
2. Peel and de-stone the mangoes. Cube the flesh and measure about 500g for the recipe.
3. Place the mango cubes in a blender with the lime juice, condensed milk and double cream. Blend until completely smooth and glossy.
4. Squeeze the excess water from the soaked gelatin leaves and place them in a small saucepan. Heat gently on low, stirring until the gelatin is fully melted. Do not boil.
5. Stir the melted gelatin quickly and evenly into the blended mango mixture until fully incorporated.
6. Divide the pudding among six glasses or ramekins. Chill in the refrigerator for at least a couple of hours, or overnight, until set.
7. Serve each pudding with a dollop of extra-thick double cream and a small grating of lime zest. Add mint or a thin slice of mango for garnish, if desired.

Notes and Variations

• For a firmer set, increase gelatin slightly; for a looser, spoonable texture, reduce it by a leaf.
• To make this dairy-free, replace condensed milk and cream with thick coconut cream and use an agar-agar substitute, adjusting the setting method as required.
• Prepare up to 24 hours ahead for convenience; keep covered in the fridge to preserve freshness.

Nutrition (per serving)

• Calories: 279 kcal
• Carbohydrates: 27 g
• Protein: 5 g
• Fat: 18 g (Saturated fat: 11 g)
• Sugar: 25 g
• Vitamin A: 1570 IU, Vitamin C: 30.9 mg