There’s something truly comforting about the warm, golden glow of baked mango semolina pudding fresh from the oven. The way the tropical sweetness of ripe mango melts into the creamy, gently spiced semolina base creates a dessert that feels both indulgent and wholesome. I stumbled upon this recipe during a weekend craving for something homemade and satisfying—far from the usual fast-food fixes. What surprised me most was how remarkably simple it is to prepare, yet it delivers a luscious texture and vibrant flavor that impresses every time. Whether you’re serving it as a cozy family treat or bringing a crowd-pleaser to your next gathering, this baked mango semolina pudding recipe blends easy homemade charm with exotic flair, making it a new favorite in my kitchen that’s as versatile as it is delicious.
Why choose this Baked Mango Semolina Pudding Recipe?
Simplicity meets delight: this recipe is easy enough for everyday cooks yet impressive for special occasions. Vibrant flavor bursts from ripe mangoes paired with spiced, creamy semolina—an exotic twist on classic comfort food. Texture harmony shines with a soft, custardy base and lightly golden crust. Versatile serving options make it perfect warm or chilled, ideal for family meals or entertaining guests. Plus, it saves time without sacrificing homemade goodness, making it a go-to dessert that’s both satisfying and memorable.
Baked Mango Semolina Pudding Recipe Ingredients
For the Pudding Base
- Semolina (Rava) – Choose fine or medium grind for a smooth, creamy texture in your baked mango semolina pudding recipe.
- Whole Milk – Use full-fat milk for richness and custard-like softness.
- Granulated Sugar – Adjust sweetness to your taste; balances mango’s natural tartness.
- Ripe Mangoes – Select fragrant, juicy mangoes for the vibrant tropical flavor that defines this dish.
- Cardamom Powder – Adds warm, aromatic notes that enhance the mango and semolina blend.
- Unsalted Butter – Melted butter enriches the pudding and helps create a golden crust.
For Garnishing and Serving
- Chopped Nuts (Cashews or Almonds) – Toast them lightly for a crunchy contrast and nutty aroma.
- Raisins or Sultanas – Optional, for bursts of sweetness and festive appeal.
- Fresh Mint Leaves – A fresh garnish option that brightens each serving.
How to Make Baked Mango Semolina Pudding Recipe
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or oil, then line with parchment paper for easy removal.
- Heat Milk & Semolina: In a saucepan over medium heat, whisk together whole milk and semolina. Cook gently for 5–7 minutes until it thickens to a creamy, porridge-like consistency.
- Stir in Sugar & Spices: Remove from heat and whisk in granulated sugar, cardamom powder, and melted butter until fully incorporated and smooth, creating a fragrant, lightly sweetened base.
- Fold in Mango: Gently fold diced ripe mango into the warm semolina mixture, ensuring even distribution of vibrant golden fruit pieces throughout the creamy base.
- Bake: Transfer the mixture into the prepared dish. Bake at 350°F (175°C) for 25–30 minutes until the top turns lightly golden and the pudding sets.
- Cool & Serve: Let the pudding rest for 10 minutes to set fully. Serve warm, garnished with chopped nuts and a sprig of fresh mint for added texture and color.
Optional: Sprinkle a dash of cinnamon for an extra warming aroma.
Exact quantities are listed in the recipe card below.
Expert Tips for Baked Mango Semolina Pudding Recipe
- Choose ripe mangoes: Use fragrant, fully ripe mangoes for natural sweetness and vibrant flavor that makes this pudding truly stand out.
- Cook semolina gently: Stir constantly over medium heat to avoid lumps and prevent the mixture from sticking or burning during thickening.
- Don’t overbake: Remove pudding as soon as the edges are set and the top is lightly golden to keep a soft, creamy texture inside.
- Balance sweetness: Adjust sugar according to your mango’s ripeness—less for very sweet fruit ensures perfect harmony.
- Use full-fat milk: For a custardy, smooth pudding base that enriches the baked mango semolina pudding recipe and delivers comfort in every bite.
- Allow resting time: Letting the pudding cool slightly before serving helps it set perfectly and enhances flavor melding.
How to Store and Freeze Baked Mango Semolina Pudding
Room Temperature: Store leftovers at room temperature for up to 2 hours, ensuring they’re kept covered to avoid drying out.
Fridge: Keep your baked mango semolina pudding in an airtight container in the fridge for up to 3 days. This helps maintain its moist texture while also allowing the flavors to meld.
Freezer: For longer storage, freeze portions in airtight containers or freezer bags for up to 2 months. Wrap tightly to prevent freezer burn.
Reheating: Thaw overnight in the fridge, then reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short intervals.
Make Ahead Options
These Baked Mango Semolina Pudding Recipe ingredients are perfect for meal prep, allowing you to enjoy this delectable dessert without the last-minute rush! You can prepare the pudding base (semolina and milk mixture) up to 24 hours in advance—simply refrigerate it in an airtight container. To maintain the creamy texture and avoid any lumps, warm it slightly before folding in the diced mangoes. When you’re ready to bake, transfer the mixture to a baking dish, top with nuts, and bake at 350°F (175°C) for 25–30 minutes. This way, you can have an exotic dessert on the table with minimal effort, just as delicious as when made fresh!
What to Serve with Baked Mango Semolina Pudding?
Creating the perfect meal experience is all about harmonious pairings that elevate your delightful dessert.
- Coconut Whipped Cream: A light and airy topping that adds a tropical aroma, enhancing the pudding’s mango flavor beautifully.
- Fresh Fruit Salad: Juicy, colorful fruits complement the pudding’s warm sweetness while bringing refreshing acidity to the mix.
- Spiced Tea: A warm cup of cardamom or chai tea echoes the spices in the pudding, enriching the overall sensory experience.
- Almond Biscotti: Crunchy, nutty cookies provide a delightful contrast to the creamy texture of the pudding, making every bite exciting.
- Mint Chocolate Chip Ice Cream: The coolness of mint and the sweetness of chocolate contrast perfectly with the warm pudding, creating a playful dessert combo.
- Ginger Ale Spritzers: A fizzy drink with a hint of ginger invigorates your palate and refreshes after a rich, creamy dessert.
- Vanilla Custard Sauce: Pouring a silky custard over the pudding enhances its creaminess while adding additional layers of flavor.
- Pistachio Crumble: A savory, crunchy topping of crushed pistachios adds a nutty flavor while providing an exciting texture contrast to the pudding.
- Chocolate Drizzle: A simple drizzle of melted chocolate not only looks stunning but also elevates the sweetness with a hint of richness.
Baked Mango Semolina Pudding Variations
Feel free to explore these delightful twists on your baked mango semolina pudding, perfect for enhancing flavor and accommodating different tastes!
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Vegan: Substitute whole milk with almond or coconut milk and use plant-based butter for a dairy-free version without sacrificing creaminess.
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Gluten-Free: Use gluten-free semolina or finely ground almond flour to enjoy the pudding without gluten while maintaining a delightful texture.
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Add Fruits: Mix in other fruits like diced bananas or blueberries for a burst of color and flavor, creating an exciting fruit medley that surprises with each bite.
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Spiced Version: Experiment with nutmeg or vanilla extract alongside cardamom to deepen the flavor profile, offering a cozy twist to this classic dessert.
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Citrus Zest: Add lemon or lime zest for a refreshing zing that balances the sweetness of the mango and enhances the overall flavor.
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Nutty Crunch: Fold chopped walnuts or pecans into the mixture before baking for an irresistible nutty crunch throughout the pudding—a perfect contrast to its creaminess.
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Caramel Drizzle: Drizzle homemade or store-bought caramel sauce on top just before serving for a decadent touch that elevates the dessert to new heights.
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Chili Flakes: For those who enjoy a kick, sprinkle a few chili flakes on top before serving to create a striking contrast between sweet and spicy.
Baked Mango Semolina Pudding Recipe FAQs
What type of mangoes should I use for the Baked Mango Semolina Pudding Recipe?
Choose ripe, fragrant mangoes with a slight softness and no dark spots all over. Alphonso or Ataulfo varieties work wonderfully for their sweetness and smooth texture, giving the pudding its vibrant tropical flavor.
How long can I store leftover baked mango semolina pudding?
You can safely keep leftovers in an airtight container in the fridge for up to 3 days. This keeps the pudding moist and allows the flavors to deepen, making leftovers just as delightful as the fresh batch.
Can I freeze baked mango semolina pudding and how?
Absolutely! Freeze it in portion-sized airtight containers or freezer bags for up to 2 months. To freeze, let the pudding cool completely, wrap tightly with plastic wrap, then place in freezer-safe containers. Thaw overnight in the fridge before reheating gently.
What should I do if my pudding comes out too dry or crumbly?
If your pudding feels dry, it’s likely been overbaked or the semolina was cooked too long before baking. Next time, reduce baking time slightly and ensure you stir the semolina gently with milk just until thickened—not too stiff. Adding an extra splash of milk before baking can help keep it creamy.
Is this pudding safe for pets or suitable for common dietary restrictions?
This pudding contains dairy and sugar, so it’s not suitable for pets. For dietary considerations, you can substitute dairy milk with a nut-based milk and use a natural sweetener for a vegan or lactose-free version, but textures may vary slightly. Always check individual ingredient tolerances.
Irresistible Baked Mango Semolina Pudding Recipe You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or oil, then line with parchment paper.
- In a saucepan over medium heat, whisk together whole milk and semolina. Cook gently for 5–7 minutes until it thickens.
- Remove from heat and whisk in granulated sugar, cardamom powder, and melted butter until smooth.
- Gently fold diced ripe mango into the warm semolina mixture.
- Transfer the mixture into the prepared dish. Bake at 350°F (175°C) for 25–30 minutes until lightly golden.
- Let the pudding rest for 10 minutes. Serve warm garnished with chopped nuts and fresh mint.
