Dairy-Free Mango Pudding

Dairy-Free Mango Pudding

The Spruce / Preethi Venkatram

Prep: 15 mins
Cook: 5 mins
Chill Time: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
186 Calories
8g Fat
29g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 186
% Daily Value*
Total Fat 8g 11%
Saturated Fat 7g 36%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 7%
Total Sugars 24g
Protein 3g
Vitamin C 45mg 224%
Calcium 23mg 2%
Iron 2mg 8%
Potassium 299mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This mango pudding is a light and delicious dessert that is also one of the easiest to put together. It's also dairy-free since it is made with coconut milk instead of whipping cream or regular milk. And as an added bonus, unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding.

Calling for just mango, plain gelatin, sugar, and coconut milk, this Asian-inspired recipe is easy to prepare. Make sure your mangoes are ripe—the fruit should be bright orange or yellow and fairly soft. If you don't have ripe mangoes, you can use thawed frozen mango chunks or canned mango.

Ingredients

  • 2 medium to large ripe mangoes

  • 1/2 cup water

  • 1 packet (2 1/2 teaspoons) plain gelatin

  • 1/3 cup granulated sugar

  • 1 cup good-quality​ coconut milk

  • Shaved coconut, optional

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Mango Pudding ingredients

    The Spruce / Preethi Venkatram

  2. Cut the mango into pieces and scoop out the flesh from the skin, including around the stone. Place the mango flesh in a food processor or blender and blitz to create a smooth puree. Leave the mango in the machine. 

    mango in a food processor

    The Spruce / Preethi Venkatram

  3. In a saucepan, heat up the water until it reaches a rolling boil. Remove from the heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface and stir briskly to prevent any lumps.

    gelatin in a bowl with water

    The Spruce / Preethi Venkatram

  4. Add the sugar to the hot water/gelatin mixture and stir to dissolve.

    gelatin, sugar and water mixture

    The Spruce / Preethi Venkatram

  5. Add this mixture to the mango in the food processor/blender. Add the coconut milk and blitz briefly until the ingredients are combined.

    mango and gelatin mixture in a food processor

    The Spruce / Preethi Venkatram

  6. Pour the pudding into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead).

    mango pudding in glass bowls

    The Spruce / Preethi Venkatram

  7. Serve cold on its own or with some shaved coconut on top if you like.

    Dairy-Free Mango Pudding in glass bowls with coconut on top

    The Spruce / Preethi Venkatram

Recipe Variations

  • Instead of coconut milk, you can also use 1 cup of evaporated milk or regular milk, but the pudding will no longer be dairy-free.
  • For a richer pudding, use 1 cup whipping cream, or 1/2 cup whipping cream and 1/2 cup milk.
  • Add a squeeze or two of fresh lime juice to the pudding mixture for a brighter flavor.

Tips

  • In the winter, it's often hard to find good fresh mangoes—you can use frozen or canned fruit instead. If you use canned mango slices, be sure to drain the fruit well, and defrost frozen fruit before use.
  • One medium to large mango will produce 1 to 1 1/2 cups diced fruit. You'll want about 2 to 2 1/2 cups of fruit for this recipe.

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