Mango Pudding (Dairy-Free)
This dairy-free mango pudding is a deliciously creamy and naturally sweet treat. It’s made with fresh mango, coconut milk, and arrowroot starch to thicken it into the perfect pudding.
I love mango, especially during the summer! There’s so much you can do with it! Mango can be used in sweet or savory dishes, and when blended into a pudding or sorbet, it becomes wonderfully creamy.
I had the idea to make a mango pudding with coconut milk as a quick and easy summer treat that requires minimal heat, and it does not disappoint! You’ll absolutely love making this for a healthy and decadent treat.
Why you’ll love Mango Pudding
- Great summer treat! The flavor of mango is a classic summer treat!
- Quick and easy dessert! I love how quickly this comes together and how little time the stove needs to be on for it.
The Ingredients for Mango Pudding
- Mango. I highly recommend using fresh mango!
- Lemon Juice.
- Coconut Milk and Coconut Cream. This adds to the creaminess of the pudding, while keeping it dairy-free.
- Arrowroot Starch.
- Vanilla Extract.
- Whipped Coconut Cream and Blueberries. Optional, but great for topping!
How to Make Mango Pudding
- Step One. Blend the mango and lemon juice and then strain.
- Step Two. Add the coconut milk, coconut cream, and arrowroot starch.
- Step Three. Heat to a low simmer to allow to thicken before removing and adding the vanilla extract.
- Step Four. Divide into bowls and refrigerate.
- Step Five. Top with whipped coconut cream and blueberries and enjoy!
Tips & Tricks
- Use fresh mango rather than frozen. I highly recommend getting a fresh mango for this recipe! The reason is that you can control how ripe the mango is for the perfectly fresh flavor, and frozen mango is going to have a lot of extra moisture. It will still work with frozen and defrosted mango in a pinch, but make sure you strain excess liquid.
- Store the pudding covered. Pudding can form a film on top if it’s stored uncovered in the fridge, so make sure to cover it! I simply place a plate over all of the pudding cups.
You’ll also like…
Mango Pudding (Dairy-Free)
Ingredients
- For the pudding
- 1 ½ cup fresh mango, cubed
- 1 tbsp lemon juice
- 1 cup full fat coconut milk
- ¼ cup coconut cream
- 2 tbsp arrowroot starch
- 1 tsp vanilla extract
- Toppings
- Whipped coconut cream
- Blueberries
Instructions
- Using a food processor, blend the mango and lemon juice until fully liquid. Set a fine mesh strainer, over a pot and pour the mango through the strainer. Strain out the juice using a silicone spatula to push down the mango pulp. Save the pulp to add to yogurt bowls, smoothies, etc!
- Add the coconut milk and coconut cream to the pot with the mango juice and whisk well to combine. Add the arrowroot and whisk again.
- Place the pot over medium/low heat and bring to a very low simmer to allow to thicken for 2-3 minutes. Remove from the heat and whisk in the vanilla extract.
- Divide the pudding between 2-3 small pudding cups. Allow to cool slightly before covering and transferring to the fridge. Allow to set for at least 4 hours or overnight. The pudding should be thick and creamy.
- Serve topped with whipped coconut cream and blueberries to serve.
Notes
All nutrition facts are estimations and will vary.
Serving: 1serving, Calories: 315kcal, Carbohydrates: 23.6g, Protein: 3g, Fat: 19.7g, Fiber: 1.8g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!
I would love to try this recipe. I’m wondering if you could use frozen mango that has been thawed out?
I highly recommend getting a fresh mango for this recipe! The reason is that you can control how ripe the mango is for the perfectly fresh flavor, and frozen mango is going to have a lot of extra moisture. It will still work with frozen and defrosted mango in a pinch, but make sure you strain excess liquid.