No-Bake Vegan Mango Coconut Pudding
Silky smooth mango pudding blended with creamy coconut milk, naturally sweetened and set without any baking, perfect for a refreshing vegan dessert. This vegan-inspired desserts (vegan, gluten-free) ready in about 10 minutes pairs diced ripe mango, full-fat coconut milk, maple syrup 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.
Ingredients
- 2 cups, diced ripe mango
- 1 cup full-fat coconut milk
- 3 tbsp maple syrup
- 1/4 cup chia seeds
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 2 tbsp, for garnish toasted shredded coconut
- 4 leaves, for garnish fresh mint leaves
Instructions
- Step 1: In a blender, combine 2 cups diced ripe mango, 1 cup full-fat coconut milk, 3 tbsp maple syrup, 1 tbsp lime juice, and 1 tsp vanilla extract. Blend on high speed until completely smooth and creamy, about 1 minute.
- Step 2: Pour the mango mixture into a medium bowl and whisk in 1/4 cup chia seeds until fully incorporated.
- Step 3: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the pudding thickens to a creamy, spoonable consistency.
- Step 4: Before serving, stir the pudding gently to break up any clumps. Spoon into 4 serving glasses and garnish each with 1/2 tbsp toasted shredded coconut and 1 fresh mint leaf.
Frequently asked questions
How long does No-Bake Vegan 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 No-Bake Vegan 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 diced ripe mango from drying out.
Can I substitute ingredients in No-Bake Vegan 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 No-Bake Vegan 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 No-Bake Vegan Mango Coconut Pudding vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
