Mango Pudding (Dairy Free!)
Mango Pudding Recipe – This wonderfully sweet and perky Chinese dessert has become popular worldwide, and it’s no surprise why. It’s a rich, fruity, and delicious creamy treat – but is totally dairy-free!
Intriguing and decadent homemade Asian desserts are all the rage right now. The bright fruity flavors that are typically found in Chinese, Japanese, and Indian dishes are absolutely crave-worthy. And it turns out that many goodies are (relatively) easy to make from scratch with grocery staples.
Most Chinese desserts also happen to be dairy-free and grain-free while still offering a wonderful array of textures and tastes… Like this classic recipe for rich and silky Mango Pudding!
If you want to dip your toe in the waters of making Asian treats, this simple yet scrumptious pudding recipe with fresh mangoes is a fabulous place to start.
Dairy Free Mango Pudding
We love this Chinese dessert recipe because it is A) simple to prepare B) perky and delicious without being overly sweet and C) it’s dairy and grain-free. It’s hard to find this trifecta of recipe perfection, but here you have it!
While the pudding does need to set for a few hours before it’s ready to enjoy, prep is only 15 minutes with 7 easy-to-find ingredients.
AND this Mango Pudding is great to make in cute little glass jars. Who doesn’t love that?!
Ingredients You Need
You might be surprised to hear that there are only 7 simple ingredients in this Chinese mango pudding recipe. To make the most flavorful and incredibly luscious dessert you need:
- Mango puree – from two large and juicy mangoes
- Unsweetened coconut milk – canned
- Hot water – to dissolve the gelatin and sugar
- Granulated sugar – cane sugar or coconut sugar
- Unflavored gelatin powder – from the packets
- Vanilla extract – for a smoky, sweet flavor that pairs wonderfully with mango
- Salt – just a pinch
How to Make Mango Pudding
First set out a large (heatproof) 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 and puree until smooth. You will need 2 cups of the puree, so scoop some out of the blender if needed.
Then add the coconut milk and vanilla to the blender.
Puree until smooth.
Then pour the gelatin mixture into the blender.
Get the Complete (Printable) Dairy Free Mango Pudding Recipe Below. Enjoy!
Puree again until smooth.
Pour the mango pudding into small 4-ounce serving cups.
Cover loosely with plastic wrap, and chill the cups in the fridge for 3-4 hours to set.
When you are ready to serve, garnish the cups and enjoy cold.
Frequently Asked Questions
Absolutely! If you don’t have fresh mangoes on hand feel free to use frozen and thawed mango chunks to make the puree.
To make mango pudding without traditional gelatin, simply use your preferred vegan gelatin substitute. These are typically made with agar agar as a thickening agent that won’t add any taste to the dessert. I haven’t personally tried this version but would love to hear how it works for you in the comments!
Add a few mint leaves on top for a burst of refreshing flavor to cut the mango sweetness a bit. You can also garnish this fruity Chinese dessert with toasted coconut, lime zest, or chopped cashews.
This dessert will keep well in the fridge for up to 5 days.
Looking for More Dairy-Free Dessert Recipes?
- Chocolate Chia Seed Pudding (Vegan!)
- Best Coconut Milk Ice Cream
- Mango Italian Ice
- 4-Ingredient Avocado Ice Cream (Vegan!)
- Thai Mango Sticky Rice
Mango Pudding (Dairy Free!) Recipe
- 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
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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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.