Mango Pudding
Fresh and creamy mango pudding is a make-ahead dessert that is easy to prepare and naturally dairy-free. You just need a blender and a few hours to let the dessert chill. To adjust the servings in this recipe, click on the number next to servings.
Servings: 4
Cost: $6.00
Equipment
- Microwave Safe Bowl
- Blender
Ingredients
- 1/2 cup Water
- 2 1/2 tsp Unflavored Gelatin (this is one 1/4 oz envelope of gelatin)
- 4 Tbsp Sugar
- 12 oz Mango cubes, fresh or frozen (defrost if frozen)
- 1/2 tsp Pure Vanilla Extract
- 1/2 cup Coconut Milk (use regular, not light canned coconut milk for the most flavor)
- Extra mango cubes, shredded coconut, or whipped cream (optional), for topping
Instructions
- Pour water into a microwave-safe bowl. Sprinkle gelatin over the top and let it sit for 5 minutes to soften.
- Transfer water and gelatin to the microwave and heat on high for 1 minute. Whisk in sugar and continue whisking until gelatin and sugar are both fully dissolved. (If they are not easily dissolving, microwave the mixture for another minute and then continue whisking. Be sure there are no unincorporated pieces of gelatin in this mixture or the pudding will have lumps.)
- Combine gelatin mixture, mango, vanilla, and coconut milk in a blender and blend until smooth.
- Place small bowls or glasses on a sheet pan (this will make it easier to transfer to the fridge). Fill with pudding. Tap the pan lightly on the counter to remove any air bubbles.
- Refrigerate until pudding is set, at least 4 hours and up to 2 days ahead.
- Top with mango cubes or whipped cream and serve.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 12mg | Potassium: 223mg | Fiber: 2g | Sugar: 25g | Vitamin A: 920IU | Vitamin C: 32mg | Calcium: 17mg | Iron: 1mg