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5.0 from 3 votes

Vegan Mango Pudding

Finish any summer evening with this light, refreshing, and absolutely delicious guilt-free mango pudding dessert. {Gluten-Free, Vegan}

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 servings (about 1/2 cup per serving)
Calories: 162 kcal
Course: Dessert
Cuisine: Chinese

Ingredients

  • 2 to 4 (24 oz/700 g in total) ataulfo mangoes , peeled and diced, and extra for garnish (or 1 to 2 large common overripe mangoes) (*Footnote 1)
  • 6 tablespoons coconut sugar (or to taste)
  • 4 teaspoons lemon juice
  • 2 1/2 cups Pacific Foods Organic Unsweetened Coconut Original (*Footnote 2)
  • 2 teaspoons powdered agar agar

Instructions

    Cup of Yum
  1. Measure the cut mango to make sure you have around 2 1/2 cups of flesh (16 oz./ 450 g). Slice more mango for garnish if needed.
  2. Have your serving bowls ready to go. Any glass or small bowl that holds about 2/3 cup of water will work.
  3. Add the mango, sugar, and lemon juice to a blender and blend on high for 1 minute. If using a common mango, check for any remaining fibers. You may need to blend for longer or run the puree through a strainer to filter out the fibers.
  4. Measure out the blended mango, it should be just about 2 cups.
  5. Add the coconut beverage and agar agar to a small pot and whisk them together. Turn the heat to medium-high and bring to a boil, whisking regularly. Once it is boiling, reduce the heat slightly and simmer for 3 to 5 minutes until the agar agar is dissolved completely. You can check that it's dissolved by dipping a spoon into the liquid and checking for obvious granules.
  6. Add the mango puree and whisk until the mixture is even and smooth. Turn the heat off. Taste the mixture and adjust the taste by adding sugar and/or lemon juice, if needed.
  7. Pour the hot pudding into the serving bowls. (Do not wait for it to cool down, agar agar sets at room temperature so it will begin to set in the pot if you wait to pour it.)
  8. Chill the puddings for 4 hours in the refrigerator. You can let them set at room temperature, but they taste better chilled.
  9. Serve cold or at room temperature with extra sliced mango on top. Enjoy!

Notes

  • Ataulfo mango creates a creamier texture. If you use small mangoes, you will need 4 of them. I used bigger mangoes (350g / 12 oz per mango) so I only needed two. If using pureed mango or mango pulp, only use 2 cups of coconut beverage.
  • This recipe uses coconut beverage to create a light, refreshing jelly texture. If you use regular coconut milk, use 1 cup coconut milk plus 1 1/2 cups of water to replace the coconut beverage. You should add the coconut milk to the blender to puree it with the mango. And heat up the water to melt the agar agar.

Nutrition Information

Serving 1serving Calories 162kcal (8%) Carbohydrates 37.6g (13%) Protein 0.4g (1%) Fat 1.5g (2%) Saturated Fat 1.3g (7%) Sodium 35mg (1%) Potassium 151mg (4%) Fiber 0.7g (3%) Sugar 15.6g (31%) Calcium 153mg (15%)

Nutrition Facts

Serving: 8servings (about 1/2 cup per serving)

Amount Per Serving

Calories 162

% Daily Value*

Serving 1serving
Calories 162kcal 8%
Carbohydrates 37.6g 13%
Protein 0.4g 1%
Fat 1.5g 2%
Saturated Fat 1.3g 7%
Sodium 35mg 1%
Potassium 151mg 3%
Fiber 0.7g 3%
Sugar 15.6g 31%
Calcium 153mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.