Cardamom-Spiced Mango Pudding with Coconut Cream
Silky mango pudding delicately infused with warm cardamom and topped with a rich coconut cream, a refreshing tropical dessert. This mediterranean-inspired desserts ready in about 20 minutes layers ripe mango puree, whole milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups ripe mango puree
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
- 1/2 cup, chilled coconut cream
- 1 tbsp powdered sugar
Instructions
- Step 1: In a medium saucepan, whisk together 1/3 cup granulated sugar, 3 tbsp cornstarch, and 1/2 tsp ground cardamom until no lumps remain.
- Step 2: Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, then add 2 cups ripe mango puree, stirring to combine.
- Step 3: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 6-8 minutes.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract.
- Step 5: Pour the pudding into individual serving glasses or bowls and let cool to room temperature.
- Step 6: Cover and refrigerate for at least 3 hours until fully chilled and set.
- Step 7: Before serving, whip 1/2 cup chilled coconut cream with 1 tbsp powdered sugar until soft peaks form.
- Step 8: Spoon a dollop of whipped coconut cream on top of each mango pudding and serve chilled.
Frequently asked questions
How long does Cardamom-Spiced Mango Pudding with Coconut Cream take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom-Spiced Mango Pudding with Coconut Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom-Spiced Mango Pudding with Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom-Spiced Mango Pudding with Coconut Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cardamom-Spiced Mango Pudding with Coconut Cream?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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