Mango Pudding
Fresh and creamy mango pudding is a make-ahead dessert that is easy to prepare and naturally dairy-free. You just need a blender and a few hours to let the dessert chill. This pudding, made in the blender with just five ingredients, is truly simple.
This recipe started as an update to Mango Yogurt Mousse, a recipe from way back in 2013 that I still make often, but became something totally different. Mango Yogurt Mousse is light and fluffy, but this is a creamier, smoother twist.
You won’t believe how easy it is. I have a strong preference for using frozen mango cubes in this dessert because they are so easy to use and are often picked and frozen at peak ripeness so the mangos are nice and sweet. If using fresh mangos, just be sure to weigh the flesh after you’ve removed and discarded the peel and seeds.Use canned coconut milk that is found in the canned or international aisle (not coconut milk that is sold as a dairy substitute in the refrigerator aisle). Regular (not light) coconut milk will give you the most rich and creamy pudding, but light coconut milk will also work.Mango Cubes, Whipped Cream, or Shredded Coconut – These are great garnishes if you want to decorate the pudding right before serving, but not necessary.
Ingredients:
- 1/2 cup Water
- 2 1/2 tsp Unflavored Gelatin (this is one 1/4 oz envelope of gelatin)
- 4 Tbsp Sugar
- 12 oz Mango cubes, fresh or frozen (defrost if frozen)
- 1/2 tsp Pure Vanilla Extract
- 1/2 cup Coconut Milk (use regular, not light canned coconut milk for the most flavor)
- Extra mango cubes, shredded coconut, or whipped cream (optional), for topping