Whipped Mango Coconut Pudding
Light and airy mango pudding made with fresh mango puree and creamy coconut milk, a tropical dessert that’s refreshing and smooth. This tropical-inspired desserts ready in about 25 minutes layers fresh ripe mango, peeled and diced, coconut milk, full fat, 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 210 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
- 2 cups fresh ripe mango, peeled and diced
- 1 cup coconut milk, full fat
- 1 tbsp gelatin powder
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup, chilled heavy cream
Instructions
- Step 1: In a blender, combine 2 cups fresh ripe mango diced and 1 cup full-fat coconut milk. Blend until smooth and creamy, then set aside.
- Step 2: In a small bowl, sprinkle 1 tbsp gelatin powder over 1/4 cup cold water and let it bloom for 5 minutes.
- Step 3: In a small saucepan over low heat, warm the gelatin mixture with 1/4 cup granulated sugar, stirring until the sugar and gelatin dissolve completely; do not boil. Remove from heat.
- Step 4: Slowly pour the warm gelatin mixture into the mango-coconut puree while blending on low speed to combine evenly.
- Step 5: In a cold mixing bowl, whip 1/2 cup chilled heavy cream with 1 tsp vanilla extract until soft peaks form, about 2-3 minutes.
- Step 6: Gently fold the whipped cream into the mango gelatin mixture until fully incorporated.
- Step 7: Pour the pudding into individual serving glasses or a large bowl, cover, and refrigerate for at least 4 hours until set and chilled before serving.
Frequently asked questions
How long does Whipped Mango Coconut Pudding take to make?
Total time is about 25 minutes (20 min prep + 5 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 Whipped 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 Whipped 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 Whipped 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 Whipped Mango Coconut Pudding?
Tropical 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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