Easy No-Bake Mango Biscuit Pudding (Eggless & Gelatin-Free)
Mango season in our home is always a cherished, festive affair. From savory nostalgic Kerala favorites like Angamaly Manga Curry and tangy green mango chutneys to sweet refreshers, fresh mangoes find their way into almost every meal. But as the season winds down, there is no sweeter way to celebrate this golden fruit than with a chilled, comforting homemade dessert.
This Mango Biscuit Pudding is an effortless, no-bake showstopper that brings together the best of textures: silky sweet mango puree, luscious vanilla-infused milk custard, and tender layers of milk-soaked tea biscuits. It offers all the luxury of an elegant fruit tart or cheesecake, but with a fraction of the effort!
Best of all, this recipe is completely eggless and requires no gelatin or agar-agar (china grass) to set. The custard thickens naturally with corn flour and rich sweetened condensed milk, setting into neat, sliceable squares after a few hours in the refrigerator. Whether you are hosting an Eid or festive gathering, planning a weekend treat for the kids, or looking for a stress-free dessert to use up sweet summer mangoes, this refreshing layered pudding is guaranteed to win hearts.
Helpful Cooking Tips & Technique
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Selecting the Right Mangoes: Choose naturally sweet, fleshy, and low-fiber varieties. Alphonso, Banganapalli, or Kesar work wonderfully. If your mangoes are sufficiently ripe and sweet, you can skip adding sugar when pureeing the fruit.
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Smooth, Lump-Free Custard: Always dissolve the corn flour thoroughly in cold or room-temperature milk before adding it to the warm milk mixture. Once added to the pot, stir continuously on low-to-medium heat with a whisk or wooden spatula to ensure a velvety, lump-free texture.
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Warm Milk Biscuit Dip: Lightly dunk your Marie or Arrowroot biscuits in warm milk for just 1–2 seconds before placing them into your pudding dish. This ensures the biscuits soften into a delicate cake-like texture as the pudding chills, without turning mushy.
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Chilling for Clean Slices: For neat, beautiful dessert squares, allow the assembled dish to cool down to room temperature before covering it and transferring it to the refrigerator. Chill for at least 3 to 4 hours (or overnight) before slicing.
Recipes You Might Also Like
If you love simple, comforting homemade desserts and seasonal mango creations, explore these reader-tested favorites:
Festive & Chilled Desserts
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Tender Coconut Pudding: A light, melt-in-the-mouth coastal delicacy made with fresh coconut pulp.
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Sponge Fruit Trifle Delight: Vibrant layers of custard, seasonal fruits, and soft homemade sponge cake.
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Pineapple Pudding: A retro, creamy chilled pudding packed with sweet-tart pineapple notes.
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Double Ka Meetha: A royal, aromatic fried bread pudding infused with saffron and cardamom.
Traditional Kerala Payasam Specials
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Pazham Pradhaman: Traditional Nendran banana payasam cooked in rich coconut milk and jaggery.
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Mathanga Payasam (Pumpkin Payasam): Velvety yellow pumpkin simmered with jaggery syrup and roasted cashews.
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Palada Payasam: The ultimate authentic Kerala Sadya dessert made by slow-simmering rice ada in whole milk.
Savory Kerala Mango Specialties
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Angamaly Manga Curry: A quintessential Kerala ripe mango curry simmered in coconut gravy.
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Fish with Raw Mango (Meen Manga Curry): Traditional coastal fish curry featuring the tangy punch of green mangoes.
Easy No-Bake Mango Biscuit Pudding
Ingredients
For the Mango Puree
- 1.5 cups Ripe Mango Pieces fresh, peeled, and diced
- 1 tbsp Sugar optional; adjust based on the sweetness of mangoes
For the Custard Layer
- 1 liter Whole Milk divided; reserve ¼ cup cold and ½ cup warm
- ¼ cup + 1 tbsp Corn Flour
- 1 cup Sweetened Condensed Milk approx. 250 ml
- 4 tbsp Granulated Sugar divided into 2½ tbsp and 1½ tbsp; adjust to taste
- ½ tsp Vanilla Essence
For Layering & Garnish
- 250 to 300 g Marie Biscuits or Arrowroot / plain tea biscuits
- 2 tbsp Crushed Biscuits for topping
- 6 Glazed Cherries for serving
Instructions
Phase 1: Pureeing the Mangoes
- Use fresh Mango for this recipe.
- Peel, dice the flesh and put the Mango pieces with required sugar in a blender to make smooth Mango pulp.
- If the mangoes are sweet enough, avoid adding sugar.
- Blend without water to get a smooth, thick puree. Keep aside.
Phase 2: Preparing the Custard Base
- Before boiling the milk, take ¼ cup milk and mix with corn flour to make a thick mix.
- Bring the milk to a boil.
- Add half of the sugar (2 ½ tbsp) and mix well. Lower the flame.
- Take out half cup milk in a bowl and keep aside.
- Mix in the condensed milk to the pan.
- Stir well to combine and add rest of the sugar and mix well.
- Increase the heat and add the corn flour mix and combine well.
- Stir continuously and let the milk thicken.
- Pour ½ tsp vanilla essence and combine.
- Continue to stir till you get a thick consistency.
- Take off the flame and continue to stir for 1 minute to avoid lumps.
Phase 3: Assembly & Chilling
- Take a wide pudding dish.
- Dip the biscuits in the warm milk and arrange in the dish.
- Spread a layer of warm, milk mix over the biscuits.
- Arrange another layer of soaked biscuits and spread the mango pulp over it.
- Make another layer of soaked biscuits and lastly cover with the remaining milk mix.
- Garnish with few blobs of mango pulp and powdered biscuit on top.
- Let it rest for some time.
- Then, cover and transfer to refrigerator for cooling.
- Cut into squares and serve with a cherry on top. Enjoy the terrific combo of mango, cream and biscuits. Yum!!
- Finish the Layers: Add a third layer of soaked biscuits, and cover completely with the remaining warm custard.
- Garnish and Chill: Decorate the top with small dollops of mango puree and a sprinkle of finely crushed biscuits. Let the dish sit at room temperature for 15 minutes, then cover tightly with cling film and refrigerate for at least 3 to 4 hours (or overnight) until fully set.
- Slice & Serve: Cut into neat squares, top each serving with a glazed cherry, and serve chilled.
Video
Notes
- Can I substitute corn flour with regular flour (maida)? No. Corn flour (cornstarch) is required to give this custard its clean thickening power, gloss, and structural stability. All-purpose flour (maida) leaves a raw, pasty aftertaste and will not set into a firm, sliceable pudding without gelatin.
- Which biscuits work best for mango pudding? Plain, crisp tea biscuits with mild sweetness—such as Marie biscuits or Arrowroot biscuits—work best because they absorb the warm milk evenly and balance the rich custard without becoming overly sweet.
- Can I use canned mango pulp instead of fresh mangoes? Yes. If fresh mangoes are out of season, you can substitute with canned Alphonso or Kesar mango pulp. Because canned mango pulp typically contains added sugar, omit the extra sugar in the puree step and slightly reduce the sugar in the custard.
- Storage Instructions: Store the set pudding covered in the refrigerator for up to 3 to 4 days. It is not suitable for freezing, as the custard will separate upon thawing.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thanks Helan. It is a very easy recipe. Thanks for trying and for your wonderful feedback. Keep visiting!
Is it ok to use regular flour instead of corn flour?
Thank you for visiting. Corn flour is used to thicken the liquid. Substituting with flour is not an option. Hope this helps.