This mango pudding recipe is sponsored by Pacific Foods. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
Mangoes are one of my favorite fruits because they are so naturally juicy and sweet while being so good for you. They help promote healthy digestion and keep your gut in good shape. They also may support eye health, immunity, and are an ideal choice when you want to get your health metrics balanced thanks to their wonderful taste that will satisfy your cravings.
Why this recipe
If you want more than just to eat a mango for dessert, allow me to present my vegan mango pudding. This lighter and healthier version is a winner that everyone can enjoy and while it tastes sinfully delicious, it is made with lighter ingredients that make it a guilt-free treat.
Traditional mango pudding is a bit creamier, but I promise you will love this vegan mango pudding. Instead of using heavy cream, it calls for coconut beverage, which turns it into a jelly-like texture that is fun and refreshing to eat.
In the summer, I like to keep things simple and this vegan mango pudding is all about simplicity in flavor and method. It takes just 10 minutes to make with only 5 minutes of cooking time. For my vegan mango pudding, I use Pacific Foods Organic Unsweetened Coconut Original rather than regular coconut milk. It is much lighter and contains less fat. With regular coconut milk, you get a whopping 550 calories per cup, with over 50 grams of fat!
The Pacific Foods beverage only has 45 calories per cup and just 4 grams of fat. So, go ahead and indulge. Have seconds without feeling ashamed about going back for more.
I prefer to use the small yellow ataulfo mangoes because they have a creamy texture and yield better results. You can use the regular red mangos as well, but you need to make sure they fully ripen (and turn soft) before making mango puddings.
How to cut mango
Here is my favorite way to cut mangoes. It’s fast, and it gets maximum fruit without wasting.
- Slice both sides of the mango along the core
- Carve the mango flesh into squares without cutting through the skin
- Slightly bend the skin then lie the mango piece on your cutting board
- Slice off the flesh using your knife
- Peel off the strips of the skin from the core
- Further slice off any flesh attached to the core
The flesh yield from the mango largely depends on the size. I always buy more mangoes so I will have enough for the pudding and extra for garnish.
- Blend the mango with sugar and lemon juice to make a smooth puree
- Heat up the coconut beverage to dissolve the agar agar
- Add the mango puree
- Taste the mixture and adjust sweetness by adding more sugar, if needed
- Pour the mango mixture into serving containers
- Let it chill and then enjoy!
This vegan mango pudding is going to be your go-to summer treat. Plus, it makes a wonderful finish for a dinner with guests.
Want to learn more about Chinese Cooking? Sign up for my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update!
Vegan Mango Pudding
- 2 to 4 (24 oz/700 g in total) ataulfo mangoes , peeled and diced, and extra for garnish (or 1 to 2 large common overripe mangoes) (*Footnote 1)
- 6 tablespoons coconut sugar (or to taste)
- 4 teaspoons lemon juice
- 2 1/2 cups Pacific Foods Organic Unsweetened Coconut Original (*Footnote 2)
- 2 teaspoons powdered agar agar
- Measure the cut mango to make sure you have around 2 1/2 cups of flesh (16 oz./ 450 g). Slice more mango for garnish if needed.
- Have your serving bowls ready to go. Any glass or small bowl that holds about 2/3 cup of water will work.
- Add the mango, sugar, and lemon juice to a blender and blend on high for 1 minute. If using a common mango, check for any remaining fibers. You may need to blend for longer or run the puree through a strainer to filter out the fibers.
- Measure out the blended mango, it should be just about 2 cups.
- Add the coconut beverage and agar agar to a small pot and whisk them together. Turn the heat to medium-high and bring to a boil, whisking regularly. Once it is boiling, reduce the heat slightly and simmer for 3 to 5 minutes until the agar agar is dissolved completely. You can check that it’s dissolved by dipping a spoon into the liquid and checking for obvious granules.
- Add the mango puree and whisk until the mixture is even and smooth. Turn the heat off. Taste the mixture and adjust the taste by adding sugar and/or lemon juice, if needed.
- Pour the hot pudding into the serving bowls. (Do not wait for it to cool down, agar agar sets at room temperature so it will begin to set in the pot if you wait to pour it.)
- Chill the puddings for 4 hours in the refrigerator. You can let them set at room temperature, but they taste better chilled.
- Serve cold or at room temperature with extra sliced mango on top. Enjoy!
- Ataulfo mango creates a creamier texture. If you use small mangoes, you will need 4 of them. I used bigger mangoes (350g / 12 oz per mango) so I only needed two. If using pureed mango or mango pulp, only use 2 cups of coconut beverage.
- This recipe uses coconut beverage to create a light, refreshing jelly texture. If you use regular coconut milk, use 1 cup coconut milk plus 1 1/2 cups of water to replace the coconut beverage. You should add the coconut milk to the blender to puree it with the mango. And heat up the water to melt the agar agar.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.