3-Ingredient Silky Mango Coconut Pudding

3-Ingredient Silky Mango Coconut Pudding

Ripe mango and coconut milk blend into a silky chilled pudding with no cooking required.

Total 4 hr 15 min Makes 4 servings Calories 210/serving

Dietary

Wheat free, Dairy free

This tropical pudding relies on pureed ripe mango and full-fat coconut milk set with a touch of gelatin for a smooth, spoonable texture. It comes together in minutes and chills hands-off, making it a light finish to a spicy meal or a make-ahead warm-weather dessert.

Ingredients

  • 3 cups ripe mango, peeled and cubed
  • 1 cup full-fat coconut milk
  • 2 1/4 teaspoons unflavored gelatin powder

Method

  1. Puree the mango cubes in a blender until completely smooth, about 1 minute.

  2. Pour the coconut milk into a small saucepan and sprinkle the gelatin evenly over the surface. Let stand 5 minutes to soften.

  3. Warm the coconut milk mixture over low heat, whisking constantly, until the gelatin fully dissolves, about 2 minutes. Do not let it boil.

  4. Add the mango puree to the warm coconut milk mixture and blend or whisk until fully combined and smooth.

  5. Divide the mixture evenly among 4 small cups or ramekins.

  6. Cover and refrigerate until fully set, at least 4 hours.

Rate this recipe

★ 4.2 (1)

3-Ingredient Silky Mango Coconut Pudding

This tropical pudding relies on pureed ripe mango and full-fat coconut milk set with a touch of gelatin for a smooth, spoonable texture. It comes together in minutes and chills hands-off, making it a light finish to a spicy meal or a make-ahead warm-weather dessert.

4 hr 15 min 4 servings 210 cal

Ingredients

  • 3 cups ripe mango, peeled and cubed
  • 1 cup full-fat coconut milk
  • 2 1/4 teaspoons unflavored gelatin powder

Method

  1. 1

    Puree the mango cubes in a blender until completely smooth, about 1 minute.

  2. 2

    Pour the coconut milk into a small saucepan and sprinkle the gelatin evenly over the surface. Let stand 5 minutes to soften.

  3. 3

    Warm the coconut milk mixture over low heat, whisking constantly, until the gelatin fully dissolves, about 2 minutes. Do not let it boil.

  4. 4

    Add the mango puree to the warm coconut milk mixture and blend or whisk until fully combined and smooth.

  5. 5

    Divide the mixture evenly among 4 small cups or ramekins.

  6. 6

    Cover and refrigerate until fully set, at least 4 hours.