Mmmm Mango Pudding (Lactose-free)

By Darlene Schmidt

Updated 09/23/18

Lactose-Free Mango Pudding

The Spruce

Ratings (99)
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: Serves 3 to 4
Nutritional Guidelines (per serving)
259 Calories
15g Fat
33g Carbs
4g Protein
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Nutrition Facts
Servings: Serves 3 to 4
Amount per serving
Calories 259
% Daily Value*
Total Fat 15g 19%
Saturated Fat 13g 64%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 10%
Protein 4g
Calcium 23mg 2%
*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 simply the best. And it's also one of the easiest to put together. What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or regular milk. 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.

It's also healthier for you (lactose-free, plus it provides healthy fats that are good for your heart!). You'll have it whipped up and in the refrigerator in just a few minutes. 

Ingredients

  • 2 medium to large​ ripe mangoes
  • 1 packet gelatin (3 tsp.)
  • 1/2 cup hot water
  • 1/3 cup white sugar
  • 1 cup good-quality​ coconut milk

Steps to Make It

  1. Gather the ingredients.

    The Spruce

  2. Make sure your mangoes are ripe—the fruit should be bright orange or yellow and fairly soft.

    Fresh mangos.
     The Spruce

  3. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender. 

    Mango pulp.
     The Spruce

  4. In a saucepan, heat up the water until it reaches a rolling boil. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.

    Gelatin.
     The Spruce

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

    Sugar and gelatin.
     The Spruce

  6. Add this mixture to the mango in the food processor/blender. Add the coconut milk. Blitz briefly until ingredients are combined.

    Fresh mango for pudding.
     The Spruce

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

    Chilled mango pudding.
     The Spruce

  8. Serve cold on its own, or with some fresh fruit.

    Homemade mango pudding.
     The Spruce

  9. Enjoy!

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, or 1/2 cup whipping cream and 1/2 cup milk.

If You Can't Find Ripe Mangoes:  In the winter, it's often hard to find good fresh mangoes. In a pinch, you could always use canned mango slices. Just be sure to drain the fruit well.