No-Bake Mango Coconut Pudding Cups
Light, tropical pudding cups combining fresh mango and creamy coconut milk, perfect for a refreshing treat. This asian-inspired desserts (gluten free) ready in about 17 minutes layers (13.5 oz), full fat coconut milk, granulated sugar, cornstarch 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 180 calories and feeds 6, 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
- 1 1/2 cups (about 2 large mangoes, blended) ripe mango puree
- 1 can (13.5 oz), full fat coconut milk
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 1/2 cup water
- 1 tsp vanilla extract
- 1/4 cup for garnish toasted shredded coconut
- for garnish, optional fresh mint leaves
Instructions
- Step 1: In a medium saucepan, whisk together 1/4 cup granulated sugar, 3 tbsp cornstarch, and 1/2 cup water until smooth.
- Step 2: Slowly stir in 1 can (13.5 oz) full-fat coconut milk and 1 1/2 cups ripe mango puree.
- Step 3: Cook the mixture over medium heat, stirring constantly, until it thickens and just starts to bubble, about 5-7 minutes. Remove from heat and stir in 1 tsp vanilla extract.
- Step 4: Pour the pudding evenly into 6 small serving cups. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
- Step 5: Refrigerate for at least 3 hours until set and chilled.
- Step 6: Before serving, sprinkle each pudding cup with 1/4 cup toasted shredded coconut and garnish with fresh mint leaves if desired.
Frequently asked questions
How long does No-Bake Mango Coconut Pudding Cups take to make?
Total time is about 17 minutes (10 min prep + 7 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 No-Bake Mango Coconut Pudding Cups?
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 No-Bake Mango Coconut Pudding Cups?
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 No-Bake Mango Coconut Pudding Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 No-Bake Mango Coconut Pudding Cups gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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