Go Back

Easy Mango Coconut Pudding

A creamy and refreshing dessert that combines smooth mango puree with rich coconut milk, perfect for any family gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 2 hours 7 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian, Tropical
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ripe mango puree (about 2 medium-sized mangoes) Make sure mangoes are ripe for the best flavor.
  • 1 cup coconut milk (full-fat will yield creamier results) You can use light coconut milk for a lighter option.
  • 1/2 cup granulated sugar Adjust according to your preferred sweetness.
  • 4 tablespoons cornstarch
  • 1 teaspoon vanilla extract (optional) For flavor enhancement.
  • a pinch salt

Method
 

Preparation
  1. Begin by peeling and chopping the ripe mangoes. Blend them in a food processor or blender until smooth. Measure out 1 cup and set aside.
  2. In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of salt.
  3. Slowly pour in the coconut milk and whisk until the mixture is smooth without lumps.
  4. Place the saucepan on medium heat. Stir continuously to prevent clumping or burning. Cook until the mixture starts to thicken, about 5-7 minutes.
  5. Once thickened, reduce the heat to low and stir in the mango puree and vanilla extract. Continue stirring for another minute until everything is well combined.
  6. Pour the pudding into serving bowls or cups. Cover with plastic wrap (make sure it touches the surface of the pudding to avoid a skin forming) and refrigerate for at least 2 hours, or until set.
  7. Once chilled, serve as is or decorate with your favorite toppings like fresh mango chunks or toasted coconut.

Notes

For best results, choose ripe mangoes and use full-fat coconut milk for creaminess. This pudding can be stored in the refrigerator for up to three days in an airtight container, and can also be frozen for longer storage.