No-Bake Chilled Mango and 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 drafted and published.

A refreshing and effortless dessert combining ripe mango puree with creamy coconut milk, thickened to a silky pudding without any baking required. This Caribbean-inspired recipe, ready in about 20 minutes, layers ripe mangoes, coconut milk, granulated sugar 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.

Prep: 10 min Cook: 10 min Serves 4 Caribbean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, puree 2 large peeled and chopped ripe mangoes until smooth. Set aside.
  2. Step 2: In a small bowl, whisk together 3 tbsp cornstarch and 1/2 cup water until fully dissolved.
  3. Step 3: In a medium saucepan, combine 1 1/2 cups full-fat coconut milk, 1/4 cup granulated sugar, and the cornstarch mixture. Cook over medium heat, stirring constantly for 5-7 minutes until the mixture thickens and coats the back of a spoon.
  4. Step 4: Remove saucepan from heat and stir in the mango puree and 1 tsp vanilla extract until fully incorporated and smooth.
  5. Step 5: Pour the pudding into individual serving glasses or bowls. Chill in the refrigerator for at least 2 hours until set.
  6. Step 6: Before serving, sprinkle each pudding with 2 tbsp toasted coconut flakes for added texture and flavor.

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