A smooth and silky mango pudding bursting with flavor and super easy to throw together. Just 5 simple ingredients and 10 minutes of prep time.
It’s summer, and we’ve been busy living out best life swimming and camping. We just got back from 3 days of camping on the Eel River in Northern California.
Even though packing up the family to go camping for several days really does take a good amount of planning and packing, getting outdoors and into nature is my favorite way to slow down and connect with my family.
We spent 3 glorious days swimming in the river, sleeping in the woods, cooking on a cook stove, and sitting by the camp fire. The kids rode their bikes after dark around the campground, and the adults might have had a few gin and tonics by the fire. I feel sun-kissed and happy.
But I’m back at work this week to share a simple dessert that I love this time of year. It’s so creamy and lovely with the divine combo of sweet mango and tropical coconut milk. I have a total thing for individual little desserts. Introducing my healthy (and dairy free) version of mango pudding.
Mango pudding is a popular dessert served in Chinese restaurants. It’s rich, creamy, and surprisingly simple to make. It really is the PERFECT summer time dessert (no baking required) with it’s bright and vibrant flavor. Kids love it. Big people love it. Always a crowd pleaser.
Here’s the recipe deets:
mango… fresh, ripe, sweet mangoes give the best flavor. If fresh mangoes are not available, frozen will work too. Defrost and drain before using.
coconut milk… the tropical flavor of full fat coconut milk pairs perfectly with sweet mango and gives this pudding such a creamy texture.
sweetener… while sweetener is totally optional, it does take this mango pudding from good to absolutely amazing. I use either real maple syrup or raw honey.
gelatin… as always, quality matters. I recommend using a grass fed gelatin from a good source. Y’all know that I love gelatin and all of it’s health benefits. It also gives this dessert it’s perfect silky smooth texture.
I made a triple batch this week to take to an Asian-inspired dinner we were invited to. And because it’s summer, my little one got to help me make and photograph it all. I’m forever grateful that I get to work from home so I can be here for my little one when she’s not in school. And it’s fun having a little sidekick to help.
happy eating!
xo,
Katja
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Easy Mango Pudding (dairy free and paleo)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4–5 servings 1x
Description
A smooth and silky mango pudding bursting with flavor and super easy to throw together. The perfect combo of sweet mango and tropical coconut. Just 5 simple ingredients and 10 minutes of prep time.
Ingredients
Instructions
- Puree mango chunks in food processor until silky smooth. Add a HALF of a cup of coconut milk and 4 tablespoons of sweetener and process again until well incorporated.
- In a small pot, combine water and remaining HALF of a cup of the coconut milk and heat until it just barely begins to simmer and is nice and steamy. Remove from heat, sprinkle gelatin over the surface, and whisk briskly until gelatin is completely dissolved and no clumps remain.
- Add gelatin mixture to mango puree in the food processor and process until well incorporated and smooth. Taste and adjust for sweetness, if necessary
- Pour mixture into small ramekins or jars, cover and chill in fridge until set- at least 2-3 hours. Good for 2-3 days in fridge.
Notes
Using nice ripe mangoes will yield the best flavor. If using frozen, be sure to defrost and drain before use.
To make chilling in fridge easier, place individual ramekins/jars on a small baking sheet then cover with another baking sheet or large platter. No need to use plastic wrap.
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Yellow looks really refreshing, especially on a hot summer. Very good recipe, I will try it on weekends.
Great recipe! I’m going to make it for a party of 30 people I’m cooking for in a couple of weeks. Any idea how much frozen mango is needed per two mangoes? It’s not mango season in Australia till around Christmas time.
You will get about 3-4 cups of fruit from 2 mangoes depending on the size. This is a great recipe for a big crowd. 🙂
Can you use frozen mango pulp?
I haven’t tried that so it’s hard to say.