Gluten-Free Mango Coconut Pudding
A luscious, tropical pudding blending ripe mangoes with creamy coconut milk for a quick and naturally gluten-free dessert. This asian-inspired gluten free (gluten-free, vegan option) ready in about 10 minutes pairs large (about 1 cup diced) ripe mango, (240ml) 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (about 1 cup diced) ripe mango
- 1 cup (240ml) full-fat coconut milk
- 2 tbsp honey
- 3 tbsp chia seeds
- 1 tsp vanilla extract
Instructions
- Step 1: Peel and dice 1 large ripe mango into small cubes, reserving about 1/4 cup for garnish.
- Step 2: In a blender, combine the remaining diced mango, 1 cup (240ml) full-fat coconut milk, 2 tbsp honey, 3 tbsp chia seeds, and 1 tsp vanilla extract. Blend until smooth.
- Step 3: Pour the mixture into 4 small serving glasses or bowls, cover, and refrigerate for at least 1 hour or until the pudding thickens and chia seeds swell.
- Step 4: Before serving, stir the pudding gently and top each with the reserved mango cubes for added texture and freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Mango Coconut 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 Mango Coconut 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 (240ml) full-fat coconut milk from drying out.
Can I substitute ingredients in Gluten-Free Mango Coconut 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 Mango Coconut 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 Mango Coconut Pudding gluten-free?
Yes — this recipe is tagged gluten-free, vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
