Gluten-Free Coconut Mango Pudding
A tropical and creamy pudding made with fresh mango and coconut milk, perfect for a light, gluten-free dessert. This vegan-inspired desserts (gluten-free, vegan) ready in about 10 minutes pairs large, peeled and chopped ripe mango, full-fat coconut milk, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 large, peeled and chopped ripe mango
- 1 cup full-fat coconut milk
- 2 tbsp honey
- 3 tbsp chia seeds
- 1/2 tsp vanilla extract
Instructions
- Step 1: In a blender, combine 1 large peeled and chopped ripe mango, 1 cup full-fat coconut milk, 2 tbsp honey, and 1/2 tsp vanilla extract; blend until smooth and creamy.
- Step 2: Stir in 3 tbsp chia seeds thoroughly to incorporate evenly.
- Step 3: Pour the mixture into individual serving glasses or bowls.
- Step 4: Refrigerate for at least 4 hours or overnight until the pudding thickens and chia seeds swell, creating a creamy texture.
- Step 5: Before serving, stir gently and garnish with extra mango cubes if desired.
Frequently asked questions
How long does Gluten-Free Coconut Mango Pudding take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Coconut Mango Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full-fat coconut milk from drying out.
Can I substitute ingredients in Gluten-Free Coconut Mango Pudding?
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 Gluten-Free Coconut Mango Pudding 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.
Is Gluten-Free Coconut Mango Pudding gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
