Best Mango Pudding Recipe

If you're looking for an absolutely delicious dessert that you can eat practically guilt-free, then you're looking in the right place with this delightful mango pudding recipe. "Although it does have some added sugar, it is healthier than most desserts," says chef and recipe developer Miriam Hahn of YouCare-SelfCare, adding, "I love using mango because it has such a fresh, tropical taste. This recipe is vegan also and the coconut milk makes it extra creamy!" And it's a creaminess you'll enjoy even during the hottest days of summer, as this pudding is served cold and it's absolutely delicious.

Almost as refreshing as a sweet, cool bite of this pudding is the simplicity of the prep work. "I would call it super easy," says Hahn. "You just mix a few things together, and put it in the fridge. I also love it because you can make it ahead, and it is pretty enough to impress your guests if you are entertaining." And that's always pretty sweet, too. Just make sure you budget at least two hours for the pudding to chill in the fridge in order for all of the ingredients and flavors to truly infuse together. Then, you put it in fancy bowls, and serve it to your friends or family for a yummy and refreshing dessert surprise.

But before you can relax and enjoy, we have about five minutes of hands-on work, so let's get to it. The sooner you make it, the sooner you can eat it!

To blend up (and then chill) a batch of mango pudding, you'll first need to get a few ingredients together. This includes plenty of frozen mango, partially thawed (or fully thawed), a packet of unflavored gelatin, a bit of boiling water, some sugar, a pinch of salt, some coconut milk (canned, and use the unsweetened variety), and some fresh mango and whipped cream for garnish.

"You can use frozen mango for the puree or fresh if it is in season and plentiful," says Hahn, adding, "I like to top it with fresh mango, but if that is hard to find, any fresh fruit makes a good topping. You can even sprinkle on some chopped pecans or walnuts." So there you have it! Once you pull out the items you need, you're ready to start whipping up the recipe.

Start off by bringing ½ cup of water to a boil. Next, in a medium size bowl, whisk together the gelatin and boiling water, stirring briskly until the powder fully dissolves. Then, add in the sugar and the salt, and whisk it up again. (Note that you need to choose a vegan option for the gelatin if that's important to you — consider agar agar powder instead, for example.)

Next, add the thawed (or almost thawed) mango pieces to a blender or to a food processor and blend the fruit until you have a thick puree of mango.

Next, it's time to add the mango puree to the bowl with the water, gelatin, and sugar and salt mixture, and then pour in the coconut milk. Stir everything together well, and then pour or ladle servings out into small jars or ramekins. Hahn says, "I used four-ounce jars and made seven [servings]." Note that the consistency at this point will be very thin, and that's totally okay.

Cover and chill the servings of pudding in the fridge for two hours, then top them with fresh mango and whipped cream if desired, or anything else that sounds good — maybe a couple of raspberries or blueberries to add some color. And don't rush to eat it all! Hahn says, "It will last up to five days in an airtight container in the fridge." Well, that's if there happens to be any leftover!

Mangoes are not only bursting with flavor, they are also loaded with nutrients. According to Healthline, one 99-calorie serving of this tropical fruit (aka a one-cup serving — it's a very low-calorie food) has 67% of your daily needed vitamin C, 20% of your recommended daily intake of copper, and around 10% each of your vitamin B6, vitamin E, and vitamin A.

Mangoes also contain lots of antioxidants and can help with immune system health. They're good for your heart, your digestive system, and they may even better the health of your eyes, skin, and hair. So this dessert should definitely be on your list of favorites, since it's easy to make, so easy to eat, and it's really good for you.