Easy Coconut Mango Pudding Recipe

5 from 3 votes

This delicious and creamy 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!

Prep Time5

Cook Time6

Pudding setting time2

Total Time2 11

Course: Dessert

Cuisine: Chinese

Keyword: aip dessert, chinese mango pudding, coconut mango pudding, mango pudding recipe

Servings: large servings

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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