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.

Two cups of dairy-free mango pudding topped with whipped cream and blueberries ready to be eaten.

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!

All of the ingredients for mango pudding sitting out and ready to be cooked.

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!

Step by step photos of making the dairy-free mango pudding.

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.

A cup of dairy-free mango pudding with a spoon taking a bite out.

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Mango Pudding (Dairy-Free)

  • Author: Unbound Wellness
  • Total Time: 4 hours, 15 mins
  • Yield: 2.5 servings 1x
  • Diet: Gluten Free



For the pudding

  • 1 1/2 cup fresh mango, cubed
  • 1 tbsp lemon juice
  • 1 cup full fat coconut milk
  • 1/4 cup coconut cream
  • 2 tbsp arrowroot starch
  • 1 tsp vanilla extract


  • Whipped coconut cream
  • Blueberries


  1. 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!
  2. 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.
  3. 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. 
  4. 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.
  5. Serve topped with whipped coconut cream and blueberries to serve.


All nutrition facts are estimations and will vary.

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Method: Stovetop
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 315
  • Fat: 19.7g
  • Carbohydrates: 23.6g
  • Fiber: 1.8g
  • Protein: 3g