Coconut Mango Pudding

Close your eyes and imagine: sunshine warming your skin, a gentle ocean breeze, and the luscious, sweet taste of ripe mangoes. That’s the feeling captured in every spoonful of this Coconut Mango Pudding. For years, I’ve been searching for the perfect light and refreshing dessert to beat the summer heat, something beyond the usual ice cream or fruit salad. Then, I stumbled upon this recipe, and it was like discovering a hidden gem.

Initially, I was drawn to the simplicity of the ingredients and the no-bake nature of the pudding. Living in a warmer climate, the thought of a cool, creamy dessert that didn’t require turning on the oven was incredibly appealing. But what truly captivated me was the flavor combination – the tropical sweetness of mangoes perfectly complemented by the creamy richness of coconut milk. The first time I made this Coconut Mango Pudding, it was an instant hit with my family. My kids, who are usually picky eaters, devoured it with gusto, their faces smeared with mango goodness. My husband, a self-proclaimed dessert connoisseur, declared it “refreshingly decadent.”

This pudding is more than just a dessert; it’s an experience. It’s a mini-vacation in a bowl, a burst of tropical flavor that brightens even the dreariest day. It’s become our go-to dessert for summer gatherings, potlucks, and simply when we crave a light, healthy-ish, and utterly delicious treat. If you’re searching for an easy mango pudding recipe that’s both exotic and comforting, incredibly simple to make, and guaranteed to transport you to a tropical paradise, then look no further. This Coconut Mango Pudding is about to become your new favorite summer indulgence.

Ingredients: The Tropical Trio for Pudding Perfection

Creating this exquisite Coconut Mango Pudding relies on the harmonious blend of just three key ingredients, each contributing to its creamy texture, vibrant flavor, and tropical allure. Let’s explore each component and understand why they are essential for this delightful dessert.

• Ripe Mangoes (2 large, about 2 pounds): Mangoes are the undisputed star of this pudding, providing the vibrant tropical flavor, sweetness, and beautiful golden color. Choose ripe, fragrant mangoes that are slightly soft to the touch. Look for mango varieties known for their sweetness and smooth flesh, such as:
  • Alphonso: Known as the “king of mangoes,” Alphonso mangoes are prized for their rich, sweet, and aromatic flavor, and creamy texture. They are ideal if available, but can be pricier and seasonal.
  • Honey Mango (Ataulfo): These small, yellow mangoes are incredibly sweet, creamy, and have minimal fiber. They are readily available and a great choice for pudding.
  • Kent: Large and sweet with a slightly tangy note, Kent mangoes are another excellent option, offering a balance of flavor.
  • Tommy Atkins: While more fibrous than other varieties, Tommy Atkins mangoes are widely available and still offer good flavor when ripe. Ensure they are fully ripe for optimal sweetness.
  • Haden: Sweet and slightly tangy, Haden mangoes are a good all-purpose variety for pudding.
  Using ripe mangoes is crucial for achieving the best flavor and natural sweetness in the pudding. Unripe mangoes will be tart and lack the characteristic mango aroma. Frozen mango chunks can be used in a pinch, but fresh mangoes will always yield a superior flavor and texture.
• Full-Fat Coconut Milk (1 can, 13.5-14 ounces): Full-fat coconut milk is essential for creating the creamy, rich, and decadent texture of this pudding. It also provides a subtle coconut flavor that perfectly complements the mango. Use full-fat coconut milk for the best results. Do not substitute with light coconut milk or coconut milk beverage, as they will not provide the same creaminess and richness. Chill the can of full-fat coconut milk in the refrigerator for at least 4 hours, or preferably overnight. This chilling process allows the thick coconut cream to separate from the watery liquid. We will be using primarily the thick coconut cream for this pudding, which contributes to its luxurious texture.
• Sweetener (Optional, 2-4 tablespoons): Depending on the ripeness and sweetness of your mangoes and your personal preference, you may want to add a touch of sweetener to enhance the pudding’s sweetness. Natural sweeteners like:
  • Maple Syrup: Adds a subtle caramel-like sweetness and a hint of maple flavor.
  • Honey: Provides a floral sweetness and a touch of warmth.
  • Agave Nectar: Offers a mild sweetness and dissolves easily.
  • Powdered Sugar: Provides a clean, classic sweetness and dissolves smoothly.
  Start with a smaller amount of sweetener and taste the pudding after blending to adjust to your liking. For a sugar-free option, you can use stevia or monk fruit sweetener, but be mindful of the quantity as these sweeteners are much more potent than sugar. Riper mangoes may require less or even no added sweetener.

Ingredient Notes for Tropical Pudding Success:

• Mango Ripeness Test: Gently squeeze the mango near the stem end. A ripe mango will yield slightly to pressure and have a fragrant aroma.
• Coconut Milk Chilling: Chilling the full-fat coconut milk is crucial for separating the thick cream from the watery liquid. Only use the thick cream for the pudding base to achieve the desired creamy texture. The watery liquid can be used for smoothies, curries, or other recipes.
• Sweetener – Taste and Adjust: Always taste your mango puree and coconut cream mixture before adding sweetener. Ripe mangoes are naturally sweet, and you may need very little or no added sweetener, especially if you prefer a less sweet dessert.
• Vegan and Dairy-Free: This recipe is naturally vegan and dairy-free, making it suitable for a wide range of dietary needs and preferences.
• Optional Flavor Enhancements: Consider adding a squeeze of lime juice for brightness, a pinch of cardamom or ginger for warmth, or a splash of rum extract for a tropical twist (non-alcoholic rum extract for a family-friendly version).

Instructions: Crafting Your Creamy Coconut Mango Pudding Step-by-Step

Making Coconut Mango Pudding is incredibly simple and requires no cooking! Follow these easy steps to create your own batch of this refreshing and flavorful dessert.

Step 1: Prepare the Mango Puree

1. Peel and Dice Mangoes: Peel the ripe mangoes and cut the flesh away from the large central pit. Dice the mango flesh into chunks.
2. Puree Mangoes: Place the diced mango chunks in a food processor or blender. Puree until completely smooth and creamy. You should have about 2-3 cups of mango puree, depending on the size of your mangoes.
3. Strain Puree (Optional, for extra smooth pudding): For an extra smooth pudding, strain the mango puree through a fine-mesh sieve to remove any fibers. This step is optional but recommended if you prefer a perfectly silky texture. Discard any fibers left in the sieve.

Step 2: Prepare the Coconut Cream

1. Chill Coconut Milk (if not already chilled): Ensure your can of full-fat coconut milk has been chilled in the refrigerator for at least 4 hours, or preferably overnight.
2. Scoop Out Thick Coconut Cream: Carefully open the chilled can of coconut milk, being careful not to shake it. Scoop out only the thick, solidified coconut cream from the top of the can, leaving the watery liquid at the bottom. You should get about ¾ to 1 cup of thick coconut cream from a standard can. Reserve the watery coconut liquid for other uses (smoothies, soups, etc.).
3. Optional: Lightly Whip Coconut Cream (for extra airy texture): For a slightly airier pudding, you can lightly whip the thick coconut cream using an electric mixer (hand mixer or stand mixer) for a minute or two until it is slightly fluffier and smoother. Be careful not to overwhip, as coconut cream can become grainy if overwhipped. This step is optional, and the pudding will be creamy even without whipping the coconut cream.

Step 3: Combine and Blend Pudding Ingredients

1. Combine Mango Puree and Coconut Cream: In a blender or food processor (if you want to ensure extra smoothness), combine the mango puree and the thick coconut cream (whipped or unwhipped).
2. Add Sweetener (Optional): Add your sweetener of choice (maple syrup, honey, agave, powdered sugar, or stevia/monk fruit) if desired. Start with a smaller amount and taste after blending to adjust sweetness to your liking.
3. Blend Until Smooth: Blend all ingredients together until completely smooth and creamy. Taste and adjust sweetness as needed.

Step 4: Chill to Set

1. Divide Pudding into Serving Dishes: Divide the Coconut Mango Pudding evenly among individual serving glasses, bowls, or ramekins.
2. Refrigerate: Cover the serving dishes with plastic wrap or lids and refrigerate for at least 2-4 hours, or preferably overnight, to allow the pudding to chill thoroughly and set to a slightly thicker consistency. Chilling time enhances the texture and flavor of the pudding.

Step 5: Serve and Enjoy!

1. Garnish (Optional): Just before serving, garnish the Coconut Mango Pudding with your favorite toppings, such as fresh mango slices, shredded coconut, toasted nuts, fresh mint leaves, a drizzle of coconut cream, or a sprinkle of lime zest (see “How to Serve” section for more ideas).
2. Serve Chilled: Serve the Coconut Mango Pudding chilled and enjoy the creamy, tropical, and refreshing taste of your homemade dessert!

Nutrition Facts: A Light and Refreshing Tropical Treat

Coconut Mango Pudding is a delightful and relatively light dessert option, especially compared to richer, heavier puddings. It provides a refreshing fruity flavor and creamy texture while being naturally vegan and dairy-free. Here are approximate nutrition facts per serving, based on a recipe divided into 4 servings and using no added sweetener. Please note that these are estimates and can vary slightly depending on mango variety, coconut milk brand, portion sizes, and any added sweetener or toppings.

Serving Size: Approximately ½ cup of pudding (1/4th of the recipe, without added sweetener or toppings)

Approximate Calories per Serving: 200-250 calories

Approximate Nutritional Breakdown (per serving):

• Fat: 15-20g
  • Saturated Fat: 13-17g (primarily from coconut milk)
  • Monounsaturated Fat: <1g
  • Polyunsaturated Fat: <1g
• Cholesterol: 0mg
• Sodium: 10-20mg (naturally occurring in ingredients)
• Carbohydrates: 20-25g
  • Sugar: 20-25g (naturally occurring sugars in mangoes and coconut milk)
  • Fiber: 2-3g (from mangoes)
• Protein: 1-2g (from coconut milk and mangoes)
• Vitamin C: Excellent source of Vitamin C from fresh mangoes.
• Vitamin A: Mangoes are a good source of Vitamin A.
• Potassium: Mangoes provide a small amount of potassium.
• Manganese: Coconut milk contains manganese.

Important Considerations:

• Calorie Count: Coconut Mango Pudding is a moderate-calorie dessert. Be mindful of portion sizes, especially if you are watching your calorie intake.
• Fat Content: The fat content comes primarily from coconut milk, which is high in saturated fat. While coconut fat is plant-based, saturated fat should be consumed in moderation as part of a balanced diet.
• Sugar Content: The sugar content comes primarily from the naturally occurring sugars in mangoes and coconut milk. If you add sweetener, this will increase the sugar content.
• Nutrient Content: Coconut Mango Pudding provides some nutritional benefits from the fresh mangoes, particularly Vitamin C and Vitamin A. Coconut milk also contributes some minerals. However, it is primarily a dessert for enjoyment rather than a significant source of micronutrients in large quantities.
• Portion Control: Be mindful of serving sizes to manage calorie, fat, and sugar intake. A smaller portion can still be satisfying due to the rich flavor and creamy texture.

Preparation Time: Minimal Effort, Maximum Tropical Flavor

One of the best things about Coconut Mango Pudding is its incredibly short preparation time and the fact that it requires no cooking! This makes it a perfect dessert option for busy individuals, hot weather, and anyone who wants a delicious treat with minimal effort.

Active Preparation Time: 10-15 minutes

• This includes peeling and dicing mangoes, pureeing mangoes, preparing coconut cream (scooping), blending ingredients, and dividing into serving dishes. It’s a truly quick and straightforward process.

Inactive Preparation Time (Chilling Time): Minimum 2-4 hours, preferably overnight

• Chilling time is essential for the pudding to chill thoroughly and set to the desired consistency. While it’s inactive time, it’s crucial for the final texture and enjoyment of the dessert.

Total Time (excluding chilling): Approximately 10-15 minutes

Total Time (including chilling): Minimum 2 hours 10 minutes, ideally overnight.

Tips for Time Management:

• Last-Minute Dessert: Coconut Mango Pudding is fantastic for a last-minute dessert when you need something quick and refreshing.
• Prepare Ahead for Parties: It’s an excellent make-ahead dessert for parties or potlucks. You can prepare it a day or two in advance and store it covered in the refrigerator.
• Quick Weeknight Treat: Even on busy weeknights, you can easily whip up this pudding in minutes and have a healthy-ish and delicious dessert ready after dinner (after chilling time).
• Involve Kids in Prep: This recipe is so simple that kids can easily help with peeling mangoes (with supervision), dicing soft mango flesh, and measuring ingredients.

How to Serve: Presenting Your Tropical Pudding Paradise

Coconut Mango Pudding is not only delicious but also visually appealing, thanks to its vibrant golden color and creamy texture. Here are some delightful ways to serve and showcase your tropical pudding creations:

Serving Suggestions:

• Elegant Dessert Glasses:
  • Serve the pudding in elegant dessert glasses, champagne flutes, or martini glasses for a sophisticated presentation.
  • The clear glasses showcase the pudding’s beautiful color and creamy texture.
• Individual Bowls or Ramekins:
  • Serve in individual bowls, ramekins, or small mason jars for a more casual yet still appealing presentation.
  • These are perfect for everyday desserts or family gatherings.
• Garnished with Fresh Mango Slices:
  • Top each serving with slices or chunks of fresh mango for intensified mango flavor and visual appeal.
  • Arrange the mango slices attractively on top of the pudding.
• Shredded Coconut Topping:
  • Sprinkle toasted or untoasted shredded coconut over the pudding for added texture and a boost of coconut flavor.
  • Toasted coconut adds a nutty aroma and crunch.
• Fresh Mint or Lime Garnish:
  • Garnish with fresh mint leaves or a lime wedge/zest for a pop of color and a refreshing aromatic touch.
  • Mint and lime complement the mango and coconut flavors beautifully.
• Whipped Coconut Cream (Vegan):
  • For an extra decadent and vegan-friendly topping, add a dollop of whipped coconut cream on top of each serving.
  • Whipped coconut cream enhances the creaminess and coconut flavor.

Serving Temperature:

• Coconut Mango Pudding is best served chilled, directly from the refrigerator. This ensures a refreshing and cool dessert experience.
• Serving it chilled allows the pudding to maintain its slightly thickened and creamy texture.

Additional Tips for Coconut Mango Pudding Perfection

Elevate your Coconut Mango Pudding from delicious to truly extraordinary with these helpful tips and tricks:

1. Use Ripe, Fragrant Mangoes: The flavor of your pudding hinges on the quality of your mangoes. Choose ripe, fragrant mangoes for the most intense and delicious mango flavor.
2. Chill Coconut Milk Properly: Chilling the full-fat coconut milk is crucial for separating the thick cream. Don’t skip this step! Overnight chilling is ideal.
3. Strain Mango Puree for Silky Texture: Straining the mango puree through a fine-mesh sieve is optional but highly recommended for achieving an ultra-smooth, silky pudding texture, especially if you prefer a fiber-free dessert.
4. Adjust Sweetness to Your Taste: Taste your mango puree and coconut cream mixture before adding sweetener and adjust the amount of sweetener to your preference. Ripe mangoes are naturally sweet, and you may need very little or no added sweetener.
5. Get Creative with Toppings: Experiment with different toppings to enhance the flavor and presentation of your Coconut Mango Pudding. Consider toasted nuts, seeds, fresh fruit, drizzles of caramel or chocolate sauce (vegan options available), or even a sprinkle of chili flakes for a spicy-sweet twist (for adventurous palates!).

FAQ: Your Coconut Mango Pudding Questions Answered

Q1: Can I make Coconut Mango Pudding ahead of time?

A: Yes, Coconut Mango Pudding is an excellent make-ahead dessert. You can prepare it up to 3 days in advance and store it covered in the refrigerator. In fact, chilling time is essential for the pudding to set properly, so making it ahead is often beneficial. The flavors will also meld together beautifully as it chills.

Q2: Can I use frozen mangoes instead of fresh?

A: While fresh mangoes are highly recommended for the best flavor and texture, you can use frozen mango chunks in a pinch. Thaw the frozen mangoes completely before pureeing them. Frozen mangoes may release more liquid when thawed, which could slightly alter the texture of the pudding. Fresh mangoes will always yield a superior result.

Q3: Can I use light coconut milk instead of full-fat coconut milk?

A: Full-fat coconut milk is highly recommended for this recipe as it provides the rich, creamy texture that is characteristic of Coconut Mango Pudding. Using light coconut milk will result in a thinner and less creamy pudding, as it has a lower fat content. For the best results, stick with full-fat coconut milk.

Q4: My coconut milk didn’t separate into cream and liquid – what did I do wrong?

A: If your coconut milk didn’t separate, it could be due to a few reasons:
* Not Chilled Long Enough: Ensure the coconut milk is chilled in the refrigerator for at least 4 hours, or preferably overnight. Sufficient chilling time is crucial for separation.
* Type of Coconut Milk: Use full-fat coconut milk from a can. Some “coconut milk beverages” sold in cartons are not designed to separate and whip.
* Storage Temperature: Avoid storing coconut milk in a very cold refrigerator, as it can sometimes solidify the entire can contents rather than separating neatly.

Q5: Can I bake or cook this Coconut Mango Pudding?

A: This recipe is specifically designed as a no-bake pudding. Baking or cooking it will alter the texture and may not yield the desired creamy and light result. If you are looking for a baked mango dessert, you might explore mango cobblers, crisps, or tarts instead of trying to bake this specific pudding recipe.

Print