Gluten-Free Mango Coconut Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious, tropical pudding blending ripe mangoes with creamy coconut milk for a quick and naturally gluten-free dessert. This Asian-inspired gluten-free recipe (vegan option), ready in about 10 minutes, pairs 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Serves 4 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice 1 large ripe mango into small cubes, reserving about 1/4 cup for garnish.
  2. 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.
  3. 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.
  4. Step 4: Before serving, stir the pudding gently and top each with the reserved mango cubes for added texture and freshness.

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