Dairy-Free Mango Pudding
by Sommer Collier — last updated on Feb 4, 2024 
This lusciously sweet and creamy Dairy-Free Mango Pudding is made with fresh, juicy mangos and it’s truly the best no-fuss dessert.
This Mango Pudding Is The Ultimate Summer Treat
This dairy-free mango pudding is a Chinese dessert recipe that has become so incredibly popular worldwide, and it’s no wonder why!
It’s packed with bright and fruity flavors, that are typical in Asian desserts, and it makes for the best refreshing treat on an hot summer day. So if you want to dip your toe in the waters of making Asian sweets, this simple yet scrumptious pudding recipe with fresh mangoes is a fabulous place to start.
Sommer’s Recipe Notes
We love this wholesome mango pudding recipe because not only is it easy to make and delicious, it’s also dairy and grain-free. It’s hard to come by this trifecta of recipe perfection, but here you have it.
Why You’ll Love This Dairy-Free Mango Pudding
- Tropical flavors – Between the ripe, juicy mango and the rich coconut milk, this mango pudding is an explosion of tropical flavors.
- Customizable – I LOVE that you can either keep this pudding add your favorite toppings to this pudding like chopped nuts or mint.
- Simple – All you need to make this rich and silky dairy-free mango pudding is a blender and a cup!
This naturally gluten-free and dairy-free dessert is really the perfect summer dessert, and great for anyone watching their diet.
Ingredients and Tips
- Mango puree – Use fresh puree from two large and juicy mangoes.
- Coconut milk – You’ll need the canned and unsweetened variety.
- Sugar – Use either cane sugar or coconut sugar.
- Gelatin – Make sure to buy unflavored gelatin powder, the kind found in packets.
- Vanilla extract – For a smoky, sweet flavor that pairs wonderfully with mango, use a high-quality version.
- Salt – You’ll need just a pinch of salt to balance the flavors.
No! Use canned, full-fat coconut milk. The coconut milk that you can find in the cartons in the refrigerated section are not the same thing, and they will not lend the same flavor!
Yep! If you can’t find fresh mangos, you can totally use frozen and thawed mango chunks.
Recipe Variations and Dietary Swaps
- Lime – Add in some freshly squeezed lime for a tangy kick.
- Coconut cream – Swap the coconut milk for a full-fat coconut cream for an even creamier version of this pudding.
- Chia – Sprinkle in some chia seeds before refrigerating for added fiber.
- Spices – Use a dash of cardamom or cinnamon for an Indian-inspired version of this sweet.
- Natural sweetener – Instead of granulated sugar, use a natural sweetener like agave, maple syrup or honey.
- Vegan – Use agar agar powder instead of gelatin, and make sure to cook according to package instructions.
How to Make Dairy-Free Mango Pudding
This dairy-free mango pudding recipe uses just a few simple ingredients and is ready in only 15 minutes! Mango Pudding is great to make in cute little glass jars. Who doesn’t love that?!
Find the full Dairy-Free Mango Pudding recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Keep the mango pudding covered in the fridge for up to 5 days.
Serving Suggestions
I love to garnish this dairy-free mango pudding with a leaf of fresh mint, some grated lime zest, slivers of toasted coconut, some chopped nuts or diced fresh mango.
You also enjoy these parfait style, and layer on some coconut whipped cream and crushed nuts.
If you’re feeling fancy, serve these in cosmopolitan glasses for an elegant twist.
Frequently Asked Questions
Yep! You can make this mango pudding in a large dish, like a baking pan, and scoop individual servings when you’re ready to serve. It’s a great family-style twist.
You’ll know that the pudding has set properly when it jiggles slightly and holds its shape when you’ve scooped some out. To make sure you get the best texture, chill the pudding for at least 3 hours.
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Mango Pudding (Dairy Free!) Recipe
Ingredients
- 2 cups mango puree from 2 large juicy mangos
- 13.5 ounce can unsweetened coconut milk
- 1 cup hot water
- 1 cup granulated sugar
- 5 teaspoons unflavored gelatin powder measured from 2 packets
- 1 teaspoon vanilla extract
- 2 pinches salt
Instructions
- Set out a large liquid measuring cup. Add the hot water, sugar, gelatin, and salt. Stir well and allow the mixture to rest for 5 minutes.
- Meanwhile, peel the mangoes and cut the fruit into large chunks. Discard the pits and peels. Place the mango chunks in the blender. Puree until smooth and measure 2 cups. (Scoop some out of the blender if needed.)
- Add the coconut milk and vanilla to the blender. Puree until smooth. Then pour the gelatin mixture into the blender. Puree again until smooth.
- Pour the mango pudding into small 4 ounce serving cups. Cover and chill the cups for 3-4 hours to set. Serve cold with a mint garnish. Also try garnishing with toasted coconut, lime zest, or chopped cashews.
Great ending to a Mexican Monday meal!!1
Made it up as written ( hardly ever do that)
Will make again but think I will use a bit of almond extract instead of the vanilla.