Cuisine Network

Cuisine Network


Thai Coconut Mango Pudding

10 minutes. Cook
Scroll to recipe

Thai cuisine is renowned for its harmonious blend of flavors, where sweet and savory dance together in a tantalizing symphony. One dessert that encapsulates this delightful balance is Thai Coconut Mango Pudding. This luscious and creamy treat, combining the richness of coconut milk with the tropical sweetness of mango, has a history as vibrant as its flavors. In this article, we will guide you through the creation of this delectable Thai dessert, from its intriguing origins to the step-by-step preparation. Get ready to embark on a culinary journey that will transport your taste buds to the beaches of Thailand.

Historical Context: Mangoes, with their juicy, golden flesh, have been cultivated in South Asia for over 4,000 years. Thailand, often referred to as the “Land of Smiles,” has a deep-rooted tradition of using mangoes in their cuisine. Mango sticky rice is perhaps the most famous Thai dessert featuring this tropical fruit, but Thai Coconut Mango Pudding, also known as ‘Tao Suan Mamuang,’ has its own special place in Thai gastronomy.

Tao Suan Mamuang, in its earliest forms, was enjoyed by the Thai royal family. It is believed that the dessert’s history dates back to the Ayutthaya Kingdom (1351-1767), where mangoes were considered a symbol of prosperity and hospitality. Over time, this delightful pudding found its way into street food stalls, restaurants, and home kitchens, making it a beloved dessert across Thailand and beyond.


Step 1: Prepare the Mangoes

  • Begin by peeling, pitting, and dicing the ripe mangoes. Set aside a few attractive slices for garnish later.

Step 2: Blend the Mangoes

  • In a blender or food processor, puree the diced mangoes until smooth. This will be the vibrant base of our pudding.

Step 3: Mix the Rice Flour

  • In a mixing bowl, combine the glutinous rice flour and water. Stir until you have a smooth, lump-free mixture.

Step 4: Heat the Coconut Milk

  • In a saucepan over medium heat, pour the entire can of coconut milk. Stir it gently, bringing it to a gentle simmer.

Step 5: Add Sugar and Salt

  • Once the coconut milk starts to simmer, add the granulated sugar and a pinch of salt. Continue to stir until the sugar completely dissolves. This should take about 2-3 minutes.

Step 6: Combine Rice Flour Mixture

  • Gradually pour the rice flour mixture into the simmering coconut milk while continuously whisking. Keep stirring until the mixture thickens, which usually takes 4-5 minutes. It should have a custard-like consistency.

Step 7: Mango and Chill

  • Remove the coconut mixture from heat. Allow it to cool slightly, then add the mango puree. Stir until the mango and coconut mixture is well combined.

Step 8: Fill the Glasses

  • Pour the pudding into dessert glasses or bowls, distributing it equally.

Step 9: Chill and Garnish

  • Cover each glass with plastic wrap to prevent a skin from forming on top of the pudding. Place them in the refrigerator and let them chill for at least 4 hours or until set.

Step 10: Serve

  • Once the Thai Coconut Mango Pudding is fully chilled and set, garnish each serving with a mint leaf and a slice of fresh mango, if desired. Serve and savor the taste of Thailand in your own home.

Conclusion: Thai Coconut Mango Pudding is a delightful dessert that offers a taste of the tropics in every spoonful. Its rich history and vibrant flavors make it a standout among Thai sweets. Whether you’re preparing it for a special occasion or simply indulging your sweet tooth, this pudding is sure to transport you to the lush orchards of Thailand. So, embrace the harmony of coconut and mango, and enjoy the sweet pleasures of Thai cuisine in your own kitchen.


prep time
20 minutes.
cooking time
10 minutes.
4 servings.
total time
4 hours.


  • Mixing bowls

  • Whisk

  • Saucepan

  • Wooden spoon

  • Four dessert glasses or bowls

  • Plastic wrap


  • 2 ripe mangoes, peeled, pitted, and diced

  • 1 can (13.5 oz) of coconut milk

  • 1/2 cup of glutinous rice flour

  • 1/2 cup of granulated sugar

  • A pinch of salt

  • 1/4 cup of water


Prepare mangoes, dice.
Blend mangoes to puree.
Mix rice flour with water.
Heat coconut milk, add sugar.
More Servings

Thai Yellow Curry with Potatoes


Succulent Thai Lemongrass Chicken


Thai Spicy Basil Eggplant Stir-Fry

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.