Last Updated: 10 February 2026
I first tasted this mango pudding on a hot May evening in Kolkata, when I was there for work and missing the taste of Devgad Hapoos from home.
A friend introduced me to a warm, smiling home chef named Florency Dias, who served a silky, fragrant pudding topped with bright orange cubes of Alphonso.
One spoon was enough to remind me of Devgad Hapus Amba, and I knew I had to learn this recipe and give it a Konkan twist with real Devgad fruit.
Why Devgad Hapoos makes the best mango pudding
When you use Devgad Hapus Amba in mango pudding, you start with pulp that is already thick, naturally sweet and deep orange in colour.
That means you need less added sugar, the pudding sets with a rich texture, and every bite tastes like spooning out the heart of Devgarh mangoes.
Most other varieties are either too watery or too fibrous, but Devghad Hafoos blends into a smooth, creamy base that holds shape and still feels light on the tongue.
Florency’s original recipe used regular market fruit, but she smiled and said, “If you can get good Alphonso Hapus, your pudding will taste like a five-star dessert.”
The first time I tried the same recipe at home with Devgad Hapus Amba, the whole kitchen filled with aroma even before the pudding went into the fridge.
That is why, whenever I share this recipe now, I always suggest using Devgad Alphonso if you want the colour, smell and taste to really stand out.
Video creditMango pudding recipe video with Devgad Hapoos flavour
This recipe is closely inspired by the lovely Mango Pudding | No Gelatin, No Agar-Agar | Quick & Easy Mango Dessert video by creator Florency (Tabitha) Dias.
In the video, she shows a simple way to cook mango pulp with milk, sugar and cornflour to get a silky, eggless pudding that sets beautifully in the fridge.
We recommend following her method, but using ripe Devgad Hapoos for a stronger flavour and brighter colour. Here is a fast-loading embed of the same video so you can watch it directly from this page.
Video credit: Recipe and method demonstrated by Florency Dias on YouTube. We have adapted the idea here for Devgad Hapus Amba and Alphonso Hapus lovers.
How Devgad Hapus Amba changes the taste of mango pudding
When you make this dessert with Devgad Hapus Amba, you will notice three big changes immediately: colour, aroma and sweetness.
The pudding turns a deeper golden-orange shade, the fridge smells like ripe Hapoos Mango every time you open it, and the base tastes sweet even before you add sugar.
This means you can keep the recipe gentle on sugar and still get a strong mango punch in every spoon.
With regular table mangoes, you often need more sugar, and the pudding can look pale and feel a bit icy once chilled.
Devgarh mangoes, on the other hand, bring natural body and creaminess to the pudding because their pulp is thick and almost fibreless.
That is why this version feels closer to a rich restaurant dessert, even though it is made with simple home ingredients.
| Point | Using Devgad Hapus Amba | Using regular mangoes |
|---|---|---|
| Colour | Deep saffron-orange, looks rich and festive. | Pale yellow or light orange, less attractive. |
| Aroma | Strong Hapoos Mango aroma even when chilled. | Mild smell, sometimes hardly noticeable. |
| Texture | Smooth, creamy, almost no fibre in each bite. | Can feel stringy or watery if fruit is not ideal. |
| Sweetness | High natural sweetness, less extra sugar needed. | Needs more sugar to bring out mango taste. |
| Flavour | Bold Devghad Hafoos flavour with long aftertaste. | Simple, short-lasting flavour. |
Full mango pudding recipe with step-by-step instructions
If you want a complete written method that you can save, print or share, we have detailed the whole dessert in our dedicated recipe article.
It explains the ingredients, cooking steps and simple serving ideas, so even a beginner can make smooth pudding on the first try.
You can read it here: Mango Pudding Recipe with Alphonso Mango. Just follow that method and use Devgad Hapus Amba pulp instead of any generic mango for the best result.
- Fresh pulp of 2 ripe Devgad Hapoos Mangoes.
- About 1½ cups milk (you can also use coconut milk if you like).
- ½ cup sugar, adjusted based on the sweetness of your Devgarh mangoes.
- ¼ cup cornflour for setting the pudding without gelatin or agar-agar.
- A small pinch of salt to balance the sweetness.
- Juice of half a lime added at the very end to brighten flavour.
These quantities are approximate and follow the spirit of Florency Dias’s recipe. Please watch the video and refer to our detailed mango pudding blog for step-by-step guidance.
How to serve mango pudding with Devgad Hapoos
For the best look and taste, chill the pudding for at least four hours and then top it with small cubes of Devgad Hapus Amba just before serving.
You can sprinkle a little chopped pistachio or almonds on top, or keep it very simple for kids with only mango cubes. Because Alphonso Hapus is naturally sweet, you do not need heavy sauces; a spoon of chilled pudding with fresh fruit on top is enough.
This dessert works very well after a heavy Indian meal, because the cool pudding feels light and refreshing. It is also perfect for guests from outside Maharashtra, as it lets them taste Devghad Hafoos in a new form, instead of only sliced fruit.
Many people who try it for the first time ask for the recipe and are surprised that something so tasty can be made with such basic ingredients.
| Occasion | Why mango pudding works well |
|---|---|
| Weeknight dessert | Easy to cook ahead; keeps well in the fridge for a couple of days. |
| Festivals and family dinners | Looks elegant in glasses, showcases premium Devgad Hapus Amba. |
| Kids’ parties | Soft, no seeds, no fibres; safe and fun for small children. |
| Gifting idea | Set in small jars, add a label saying “Made with Devgad Hapoos”. |