Pudding & Dessert
Fresh No-Bake Mango Yogurt Layered Pudding
Prep
25 min
Cook
5 min
Servings
6
Level
Easy
This chilled dessert layered with fresh mango and smooth yogurt cream is perfect for hot weather, with no need to turn on the oven at all. The mix of sweet-tart ripe mango with creamy yogurt cream makes every spoonful fresh and light. Great as a lunch dessert or afternoon snack, and looks lovely served in clear glasses.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 large fruit ripe mangoes
- 400 grams plain yogurt
- 200 ml liquid whipping cream (cold)
- 60 grams granulated sugar
- 1 tsp plain (unflavored) agar-agar powder
- 3 tbsp boiled water
- 150 grams Marie or graham crackers
- 60 grams melted unsalted butter
- 1 tsp lemon or lime juice
- a few leaves fresh mint leaves (for garnish, optional)
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👩🍳 Instructions
- 1 Crush the crackers by putting them in a plastic bag and rolling over them with a rolling pin, or pulse briefly in a blender until you get coarse crumbs.
- 2 Mix the cracker crumbs with the melted butter until evenly combined and the texture resembles wet sand. Divide evenly into the bottom of serving glasses, press down firmly with a spoon, then store in the fridge while you prepare the other layers.
- 3 Peel the mangoes and cut into small cubes. Set a little aside for topping, then blend the rest until you get a smooth puree. Add the lemon juice to keep the color bright and prevent browning.
- 4 Dissolve the agar-agar powder with the boiled water in a small bowl, heat briefly in the microwave for 20–30 seconds or over hot water until fully dissolved (don't let it boil for long), then let it cool to room temperature.
- 5 In another bowl, whip the cold whipping cream with a mixer until thick and forms soft peaks.
- 6 Mix the plain yogurt with the granulated sugar until the sugar dissolves, then gradually stir in the cooled agar-agar mixture, mixing until well combined.
- 7 Gently fold the whipped cream into the yogurt mixture in stages using a spatula (folding technique) so it doesn't lose its air, until the cream mixture is smooth and light.
- 8 Take the glasses with the cracker base out of the fridge. Pour in a layer of mango puree, then a layer of yogurt cream on top, repeating until the glass is nearly full, finishing with a cream layer on top.
- 9 Cover the glasses with plastic wrap and chill in the fridge for at least 4 hours or overnight so the texture sets and becomes perfectly firm.
- 10 Before serving, garnish the top with the reserved fresh mango pieces and mint leaves. Serve cold straight from the fridge.
💡 Tips
• Choose mangoes that are truly ripe and sweet (such as Harum Manis or Alpukat mango varieties) so the puree has a richer flavor without needing extra sugar.
• Make sure the whipping cream is really cold before beating so it thickens quickly and holds its shape well.
• If you don't have a microwave, dissolve the agar-agar over a small pot of hot water (double boiler method) while stirring constantly.
• This dessert can be made a day ahead—in fact, it tastes even better as all the layers meld together after chilling in the fridge for a longer time.
📊 Nutrition Facts / serving
245
Calories (kcal)
5 g
Protein
13 g
Fat
27 g
Carbs
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