No-Bake Mango Coconut Pudding with Toasted Cashews
A tropical, creamy pudding featuring ripe mango and coconut milk, finished with crunchy toasted cashews for a refreshing and light dessert. This caribbean-inspired desserts ready in about 20 minutes layers (240ml) full-fat coconut milk, (50g) 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 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.
Ingredients
- 1 1/2 cups (about 2 large mangoes) ripe mango puree
- 1 cup (240ml) full-fat coconut milk
- 1/4 cup (50g) sugar
- 3 tbsp cornstarch
- 1/2 cup (120ml) water
- 1 tsp vanilla extract
- 1/4 cup (30g), chopped toasted cashews
- for garnish fresh mint leaves
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp cornstarch and 1/2 cup (120ml) water until smooth and set aside.
- Step 2: In a medium saucepan, combine 1 1/2 cups mango puree, 1 cup (240ml) full-fat coconut milk, and 1/4 cup (50g) sugar. Cook over medium heat, stirring frequently until the mixture is warm and sugar dissolves, about 3 minutes.
- Step 3: Slowly pour the cornstarch slurry into the mango mixture while stirring constantly. Continue to cook for 3-4 minutes until the pudding thickens and coats the back of a spoon.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract. Pour the pudding into 4 serving glasses or bowls.
- Step 5: Refrigerate the pudding for at least 2 hours until fully set and chilled.
- Step 6: Before serving, sprinkle 1/4 cup (30g) chopped toasted cashews on top and garnish with fresh mint leaves for a burst of color and crunch.
Frequently asked questions
How long does No-Bake Mango Coconut Pudding with Toasted Cashews take to make?
Total time is about 20 minutes (10 min prep + 10 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 with Toasted Cashews?
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 with Toasted Cashews?
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 with Toasted Cashews 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.
What goes well with No-Bake Mango Coconut Pudding with Toasted Cashews?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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