Quick No-Bake Mango Coconut Pudding
A creamy tropical pudding made with fresh mango, coconut milk, and gelatin, ready in under 30 minutes without baking. This asian-inspired desserts ready in about 10 minutes layers full-fat coconut milk, granulated sugar, unflavored gelatin powder 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 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 large, peeled and chopped (about 1 1/2 cups) ripe mango
- 1 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1 tbsp unflavored gelatin powder
- 1/4 cup cold water
Instructions
- Step 1: In a blender, puree 1 large peeled and chopped ripe mango (about 1 1/2 cups) with 1 cup full-fat coconut milk and 1/4 cup granulated sugar until smooth and creamy.
- Step 2: In a small bowl, sprinkle 1 tablespoon unflavored gelatin powder over 1/4 cup cold water. Let it bloom for 5 minutes until the gelatin absorbs the water and becomes spongy.
- Step 3: Gently heat the gelatin mixture in the microwave for 15-20 seconds until fully dissolved, stirring to ensure no lumps remain. Quickly pour the dissolved gelatin into the mango-coconut mixture and blend for 10 seconds to combine.
- Step 4: Pour the pudding mixture into 4 individual serving glasses or bowls. Refrigerate for at least 2 hours until set and chilled. Serve cold, optionally garnished with fresh mango slices or toasted coconut flakes.
Frequently asked questions
How long does Quick No-Bake Mango Coconut Pudding take to make?
Total time is about 10 minutes (10 min prep + 0 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 Quick No-Bake Mango Coconut Pudding?
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 Quick No-Bake 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 Quick No-Bake 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.
What goes well with Quick No-Bake Mango Coconut Pudding?
Asian 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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