This delicious and creamy coconut mango pudding recipe features fresh mango, coconut milk, and gelatin! A dairy-free, paleo pudding with 4 simple ingredients that come together in no time! Sweet, juicy mango flavor shines through with every bite!
What Makes This Recipe Great
I absolutely love all things mango. They are one of my favorite fruits and you really can’t beat that sweet and juicy flavor. Growing up, my family would go to dim sum, and one of my favorite desserts was Chinese mango pudding. Creamy, sweet, and so satisfying! This version is very similar to that, and I just can’t get enough of it.
A popular, traditional Chinese dessert, mango pudding is typically made with fresh mango, gelatin, and evaporated milk. I set out to make a dairy-free, paleo version and I have to say it’s absolutely PERFECT! The same taste, texture, and flavor I remember from growing up, but much healthier!
Not only is the texture so creamy and silky, the mango flavor really shines through. Prepped and ready to chill in just 10 minutes, and sets in 2 hours. The perfect, fruity, refreshing dessert any time of the year!
How To Make Coconut Mango Pudding
What makes this pudding recipe so packed with flavor is it uses fresh mango puree. I highly recommend this for a strong mango flavor.
Other than fresh mango, you make this pudding with gelatin and milk. For this recipe, I used full-fat coconut milk because I love the thick and creamy texture and the added smooth flavor it gives.
I know this gelatin can seem intimidating for those unfamiliar with this ingredient. However, it’s actually a lot easier to work with than you think!
Ingredient Notes
If you don’t count water and salt, there are only 4 simple ingredients in this easy pudding.
- ripe mango cubes: For best results, I prefer to use fresh, ripe mango chunks. You can also use canned or frozen mango. Check out my tips below for details.
- gelatin: I highly recommend high-quality grass-fed gelatin powder for amazing health benefits for gut healing and skin health. This is the brand I recommend and you can get 10% off with my code: GREATGRANDMA10
- coconut milk: I used a can of full-fat coconut milk. It’s thick and creamy and the perfect non-dairy substitute for evaporated milk or condensed milk.
- coconut sugar: This is my preferred alternative to white granulated sugar. It’s a natural option and I love the flavor. It’s also paleo-friendly, which is great! If you want a bright yellow color, use white sugar.
- cold water
- salt
Step-by-Step Instructions
- Blend the mango chunks together until smooth and creamy.
- In a mixing bowl, add water, then sprinkle evenly with gelatin. Don’t mix, and let it sit.
- Heat a saucepan over medium heat, then add coconut milk, coconut sugar, and salt. Whisk together until the coconut sugar is dissolved, about 1 minute.
- Add mango puree then whisk together. Heat for 2 minutes until the mixture is heated through but not boiling.
- While whisking constantly, slowly pour the warmed coconut milk and mango over the gelatin mixture.
- Pour the mixture into 4 bowls or ramekins. Refrigerate for at least 2 hours for the pudding to set.
- Top with coconut whipped cream, mango chunks, and/or coconut flakes, then serve.
Expert Tips
- Gelatin: Gelatin thickens the pudding and gives it that creamy texture. Conventional, store-bought puddings are usually made with cornstarch and/or egg yolks, along with several artificial ingredients and coloring. This coconut mango pudding has a much simpler ingredient list without the common allergens.
- Regular Dairy Alternatives: I’ve seen Chinese mango pudding made with coconut milk or evaporated milk. If you don’t want to use coconut milk, you can use evaporated milk or half-and-half if you are fine with consuming dairy.
- Frozen Mango: You don’t have to use fresh mango puree, but you WILL get the best flavor with fresh mangos that you puree at home. However, you can also use frozen or canned mangos. If you do use the canned version, make sure there’s no sugar added, or you’ll have to reduce the amount of coconut sugar. If using frozen, be sure to thaw and drain the mangoes before using them in this recipe.
Serving Tips
- Serve your chilled pudding topped with whipped coconut cream, chunks of mango, and/or unsweetened coconut flakes.
Storage Tips
- Store leftover pudding in an airtight container for up to 5 days in the refrigerator. Store without toppings for best results. Top when ready to serve and enjoy!
Recipe FAQs
You can make a vegan version by using agar-agar powder, but I’ve never worked with it. You may need to adjust the recipe to figure out the amount and how to activate the agar-agar powder. If you try this, let me know how it worked for you in the comments below.
In my dairy-free version, there are a little over 300 calories per serving. It’s full of healthy fats, vitamins A & C, iron, and protein!
This pudding is a popular dessert in many Southeastern Asian countries including southern China, Thailand, Singapore, and Malaysia.
Easy Coconut Mango Pudding Recipe
Ingredients
- 1½ cup mango chunks
- 1 tbsp grass fed gelatin Use code GREATGRANDMA10 for 10% off
- 1/2 cup water
- 1 can full fat coconut milk
- 1/3 cup coconut sugar or white granulated sugar for a brighter yellow color in the final pudding
- 1/8 tsp sea salt
Instructions
- Place mango chunks in the blender and blend until smooth and creamy.
- Add water to a mixing bowl, then sprinkle evenly with gelatin. Let it sit without mixing.
- In a saucepan over medium heat, add coconut milk, coconut sugar, and sea salt, then whisk together for a minute until the coconut sugar is dissolved.
- Stir in mango puree then heat for 2 minutes until warmed through but not boiling.
- Slolwly pour the warmed coconut milk and mango over the gelatin mixture while continuously whisking.
- Divide into 6 small bowls or ramekins, then refrigerate for at least 2 hours to set.
- Serve topped with mango chunks, coconut flakes, and/or coconut whipped cream.
Notes
Expert Tips
- Gelatin: Gelatin thickens the pudding and gives it that creamy texture. Conventional, store-bought puddings are usually made with cornstarch and/or egg yolks, along with several artificial ingredients and coloring. This pudding has a much simpler ingredient list without the common allergens.
- Regular Dairy Alternatives: I’ve seen Chinese mango pudding made with coconut milk or evaporated milk. If you don’t want to use coconut milk, you can use evaporated milk or half-and-half if you are fine with consuming dairy.
- Frozen Mango: You don’t have to use fresh mango puree, but you WILL get the best flavor with fresh mangos that you puree at home. However, you can also use frozen or canned mangos. If you do use the canned version, make sure there’s no sugar added, or you’ll have to reduce the amount of coconut sugar. If using frozen, be sure to thaw and drain the mangoes before using them in this recipe.
Serving Tips
- Serve your chilled pudding topped with whipped coconut cream, chunks of mango, and/or unsweetened coconut flakes.
Storage Tips
- Store leftover pudding in an airtight container for up to 5 days in the refrigerator. Store without toppings for best results. Top when ready to serve and enjoy!
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This was such a delicious and refreshing recipe. Thanks for sharing and bringing back a dish I wasn’t sure I could eat again.
I’m so glad!!
Is it 1 liter of coconut milk? Or 400 ml (a can of coconut milk) The link is for 33.8 (1 liter) but it seems too much liquid for 1 tbsp if gelatin?
It’s for a 14-oz can of coconut milk. That’s the standard. The one that’s linked is my favorite brand, and if you are using that and need a cup measurement, it’ll be 1 3/4 cup of coconut milk. Hope that helps!
Thank you 🙂
This was so good! I served with blueberries, coconut cream and toasted coconut flakes with a sprinkle of cinnamon. Highly recommend for a paleo treat.
This is SO good. It makes about 7 small servings. I ate it plain, with no toppings, and it was still awesome.