When I was developing this pudding, I wanted something like Magnolia Bakery’s banana pudding—but less sweet and more refreshing. The usual whipped cream felt a bit too heavy, so I swapped in Greek yogurt. And wow—the richness of the heavy cream mellowed out the yogurt’s tanginess, creating something like a yogurt chantilly, light, creamy, and still totally whippable. Layered with mango custard and wafer cookies, this Mango Yogurt Pudding became the ultimate summer dessert. Every time I bring it to a party, it’s the first thing gone from the dessert table.
You might also like Yakult Pudding or Sesame Passion Fruit Cake.
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Ingredients of Mango Yogurt Pudding
- Mango - Use fresh ripe mangoes for the best flavor. I am in New York, so I usually just go to street vendors that sell produce. They always have some overripe fruit on the side, and those are the sweetest!
- Mango Puree - Half of the custard base is mango puree, which is the reason why this mango pudding is so good. This is the mango puree I use.
- Milk - The base of the mango custard contain both milk and mango. I use whole milk.
- Corn Starch - Corn starch is the key ingredient for thickening mango custard.
Sugar - Sugar is not only the sweetener here, but also the important ingredient for tempering egg. (Read this if you want to know more about “temper”) Sugar helps stabilize the egg yolks during tempering, preventing them from curdling when hot milk is added. - Heavy Cream - Heavy cream typically contains 35~36% milk fat. Whipping cream is less than 35% milk fat. I normally prefer heavy cream for dessert, but for this yogurt chantilly, both heavy cream and whipping cream work fine thanks to milk fat in greek yogurt.
- Greek Yogurt - The fat and protein in the greek yogurt can stabilize the chantilly, and prevent it from being over whipped or separation. For that reason, I use whole fat unsweetened greek yogurt from Trader Joe’s.
See recipe card for quantities.
How to make Mango Custard?
Whisk the egg yolk, sugar and corn starch in a bowl.
Bring mango puree and milk to a boil in a sauce pan. Once the mango milk is boiling, pour some of the liquid into egg mixture. and mix immediately.
Pour the egg mixture back to the rest of the mango milk, and boil the mixture over medium-high heat. Whisk constantly, for about 5 minutes. It will thicken.
Pass the mango custard through a sieve.
Cover the mango custard with the plastic wrap pressing against its surface. Let it chill in the fridge fully.
How to make Yogurt Chantilly?
Put heavy cream and greek yogurt in a mixing bowl and whisk to stiff peaks.
How to assemble Mango Yogurt Pudding?
Prepare the fresh mangoes by peeling or simply spooning the mango flesh out.
I cut the mangoes into slices, you can also cut into cubes.
Once the mango custard is cooled, soften it by stirring.
Mix the mango custard with wafer cookies.
Put a layer of mango custard in the container, and cover it with fresh mango slices.
Cover the pudding with whipped yogurt chantilly, and top with some extra mango flesh and some optional lime zest.
Let the mango pudding set in the fridge, and serve it cold.
Equipment
There isn’t any uncommon tool that I am using for this recipe, but I highly recommend using a good heat-proof silicon spatula. Buy one that is seamless and can heat up to 600°F.
Storage
The mango custard (without the yogurt chantilly) will stay fresh in the fridge for up to 4 days. Once mixed with the chantilly and toppings, the assembled Mango Yogurt Pudding is best enjoyed within 3 days, as the wafer cookies may start to get soggy after that.
Recipe Tips
Keep stirring the custard during cooking! Without stirring, the custard can stick to the bottom of the pot or pan and burn—especially with high-sugar or milk-heavy bases. Burnt bits not only ruin texture, but also add bitterness.
Let the pudding set for at least 2 hours! The wafer cookies need time to soak up the mango custard, but the wait is totally worth it. Once set, the texture softens and the flavors come together in the most satisfying way.
Recipe FAQ
You can also blend the fresh ripe mango and make the puree by yourself.
Make sure you are using full fat greek yogurt. Non-fat yogurt is not going to give you the creamy texture we want.
Looking for other recipes like this? Try these:
Recipe Card
Mango Yogurt Pudding
Equipment
Ingredients
Mango Custard
- 240 g mango puree
- 250 g milk
- 60 g egg yolk
- 50 g granulated sugar
- 30 g corn starch
Yogurt Chantilly
- 140 g heavy cream
- 140 g greek yogurt
Toppings
- 1 ripe mango
- 150 g Nilla Wafer half box
- lime zest optional
Instructions
Make Mango Custard
- Mix: Whisk the egg yolk, sugar and corn starch in a bowl.
- Boil: Bring mango puree and milk to a boil in a sauce pan. Once the mango milk is boiling, pour some of the liquid into egg mixture. and mix immediately.
- Temper: Pour the egg mixture back to the rest of the mango milk, and boil the mixture over medium-high heat. Whisk constantly, for about 5 minutes. It will thicken.
- Pass: Pass the mango custard through a sieve.
- Chill: Cover the mango custard with the plastic wrap pressing against its surface. Let it chill in the fridge fully.
Make Yogurt Chantilly
- Whip: Put heavy cream and greek yogurt in a mixing bowl and whisk to stiff peaks.
Assemble Mango Yogurt Pudding
- Cut: Prepare the fresh mangoes by peeling or simply spooning the mango flesh out. I cut the mangoes into slices, you can also cut into cubes.
- Stir: Once the mango custard is cooled, soften it by stirring.
- Mix: Mix the mango custard with wafer cookies.
- Layer: Put a layer of mango custard in the container, and cover it with fresh mango slices. Cover the pudding with whipped yogurt chantilly, and top with some extra mango flesh and some optional lime zest.
- Chill: Let the mango pudding set in the fridge, and serve it cold.
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