This sweet, creamy and tangy mango coconut pudding is the perfect chilled dessert that must be made the next time you see ripe mangos on sale.
I made macarons for the first time since I got my new oven and they turned out not half bad, although making the syrup for the italian meringue was a horrible way to start off a day because the candy thermometer was so frustratingly inaccurate I eventually gave up on it after the second batch went wrong and relied on pure sight to gauge when to take the syrup off the heat. I filled the shells with a jasmine ganache which very crucial component, the tea leaves, were given to me by a friend whose tea collection surpasses my plate collection (if you’re reading this – hi!). The recipes I used for the ganache and the macarons themselves are by the one and only Pierre Hermé, just pointing it out here because I’m not including them in this post as the macarons aren’t that integral to this dessert. I simply made them just because.
These puddings came about because mangoes are in season – having your actions and choices governed by seasons is the strangest yet most intuitive thing ever – and obviously mango couldn’t be the start and end of it, otherwise why go through all that trouble to turn a perfectly fine snack in itself into something possibly less delicious? Therefore coconut was introduced into the picture and the ramekins of pudding were graced with a macaron each, which, I swear, are becoming an obsession, again. Expect to see loads more on instagram. 
Mango Coconut Pudding
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Creamy, dreamy mango pudding—tangy, sweet, and perfectly chilled. A simple dessert showcasing ripe mangoes.
Ingredients
- 4 medium to large ripe mangoes
- 3 tsp powdered gelatin
- 1/2 cup hot water
- 1/3 cup sugar
- 1 cups (237 ml) coconut milk
Instructions
- Peel the mangoes, remove the stone, and blend the flesh until smooth.
- Sprinkle gelatin over hot water, stir to dissolve, and add sugar.
- Pour the gelatin mixture and coconut milk into the blender and blend until combined.
- Divide the mixture among dessert bowls or cups and chill for at least 2 hours, until completely set.
Notes
- For a richer flavor, use full-fat coconut milk.
- If mangoes are not very ripe, add a teaspoon of lime juice to enhance sweetness.
- Leftover pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 10
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 2
- Cholesterol: 5
Frequently Asked Questions
What type of mango should I use for the pudding?
Use ripe, sweet mangoes for the best flavor; varieties like Ataulfo or Haden work well.
How can I ensure the coconut flavor is prominent in the pudding?
Incorporate coconut milk as a key ingredient and consider adding shredded coconut for extra texture.
Can I make the pudding without the macarons on top?
Yes, the pudding can be served on its own; the macarons are an optional garnish that adds a unique touch.
