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To make the creamy coconut mango pudding, gather these simple ingredients: - 1 ripe mango, diced into small pieces - 1 can (400 ml) full-fat coconut milk - 1/4 cup chia seeds - 1/4 cup maple syrup (or honey for a different sweetness) - 1 teaspoon pure vanilla extract - A pinch of sea salt - Shredded coconut and fresh mint leaves for garnish When measuring ingredients, accuracy helps achieve the best results. Here’s how to measure: - Mango: Use a ripe mango. Cut it into small pieces for easy blending. - Coconut Milk: A full can is 400 ml. Use the whole can for creaminess. - Chia Seeds: Measure 1/4 cup. These seeds will help thicken your pudding. - Maple Syrup: Use 1/4 cup. This adds sweetness and flavor. - Vanilla Extract: Just 1 teaspoon brings a lovely aroma. - Sea Salt: A pinch balances the sweetness. If you want to switch out the maple syrup, here are some options: - Honey: This adds a floral sweetness. Use the same amount as maple syrup. - Agave Nectar: A great vegan choice. Use it in equal amounts. - Stevia: A low-calorie sweetener. Use sparingly, as it is much sweeter than sugar. These alternatives can help you tailor the pudding to your taste. Enjoy your creamy coconut mango pudding! {{ingredient_image_2}} First, gather all your ingredients. You need one ripe mango, coconut milk, chia seeds, maple syrup, vanilla extract, and a bit of sea salt. Dice the mango into small pieces. This helps it blend well later. Next, take a powerful blender. Add the diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high speed until the mix is smooth and creamy. It should look like a bright, sunny smoothie. Make sure the mango is well mixed in. Now, grab a separate bowl and measure out the chia seeds. After blending, pour the smooth mango mix over the chia seeds. Stir it vigorously. This ensures each seed gets coated. Let this sit for about 10 minutes at room temperature. This is key for thickening. Stir again to break up any clumps. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least two hours. This chilling time helps the pudding set perfectly. When ready, remove the bowl from the fridge. Give it a gentle stir to lighten the texture before serving. To get the creamiest texture, start with full-fat coconut milk. This milk adds rich flavor and a smooth feel. Blend it well with the mango. Use a powerful blender for a silky mix. After blending, let the mixture sit for ten minutes. This allows the chia seeds to soak up moisture. It helps to create a thick and creamy pudding. Stir again to break up clumps. Then chill the pudding for at least two hours. This cold time helps the pudding set perfectly. Serve this pudding in small cups or bowls. It looks great in clear dishes. You can layer it with extra diced mango for a colorful look. Drizzle some coconut milk on top for a lovely touch. Pair it with a light salad or fresh fruit. It makes for a delightful dessert after a meal. This pudding is also a perfect treat for warm days. Garnish your pudding to make it pop! Use shredded coconut for a tropical feel. Fresh mint leaves add color and a burst of flavor. You can also add a slice of mango on top. For a fun twist, try using edible flowers. They make your dessert look fancy and inviting. A sprinkle of nuts can add a nice crunch too. Get creative with your garnishing to impress your guests! Pro Tips Choose Ripe Mangoes: Ensure your mangoes are perfectly ripe for the sweetest flavor and smoothest texture. Look for fruit that gives slightly when you press it gently. Chia Seed Soaking: For an even creamier texture, soak chia seeds in coconut milk for 30 minutes before adding them to the mango mixture, allowing them to absorb some liquid. Adjust Sweetness: Taste your pudding mixture before refrigerating. Depending on the ripeness of the mango, you may want to adjust the sweetness by adding more maple syrup or honey. Presentation Matters: For a beautiful presentation, serve the pudding in clear glasses or jars, and layer with extra mango and coconut on top for a stunning visual effect. {{image_4}} If you want a dairy-free treat, this recipe shines. The full-fat coconut milk already makes it creamy. You can use almond milk or cashew milk for a lighter touch. These options give you a different flavor while keeping it rich. Just remember, the texture may change slightly. You can mix in other fruits for fun flavors. Try adding pineapple or passion fruit to the base. These fruits pair well with mango and coconut. They add a sweet and tart twist. You can also use bananas for a smooth texture. Blend them with the mango for a creamy pudding. For chocolate lovers, this pudding can turn into a chocolate dream. Add cocoa powder to the base blend. Start with 2 tablespoons and adjust to taste. The chocolate will mix beautifully with the mango. It creates a rich and decadent dessert. You can still follow the other steps just the same. Enjoy this fun twist on a classic! To store your creamy coconut mango pudding, place it in an airtight container. This keeps the pudding fresh and prevents it from absorbing other odors. You can also cover the bowl with plastic wrap. Make sure the wrap touches the pudding to avoid a skin forming on top. When stored properly, this pudding lasts up to five days in the fridge. I recommend enjoying it within three days for the best flavor and texture. After that, the chia seeds may become too soft, and the pudding may lose its creaminess. You can freeze the pudding if you want to keep it longer. Pour it into freezer-safe containers, leaving some space for expansion. It can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge. Give it a good stir before serving to restore its creamy texture. Yes, you can use fresh mango. Fresh mango gives a bright flavor. Make sure it is ripe and sweet. Dice it into small pieces before blending. This will help it blend smoothly. You will enjoy the freshness in every bite. The pudding is ready when it thickens. After chilling for at least 2 hours, check the texture. It should be creamy and hold its shape. You can stir it gently to see if it feels thick. If it looks too runny, let it chill longer. If you do not have chia seeds, use flaxseeds. Ground flaxseeds work well in this recipe. They will help thicken the pudding just like chia seeds. You could also use gelatin for a different texture. Just follow the package instructions for best results. You now have all the tools to make delicious coconut mango pudding. We covered key ingredients, step-by-step instructions, and great tips for the best texture. You learned about variations and storage tips to keep your pudding fresh. Remember, you can always play with flavors and get creative! Enjoy making this easy treat that tastes amazing. With practice, you will master it and impress your friends and family. Happy cooking!

Creamy Coconut Mango Pudding

A delightful and creamy pudding made with ripe mango and coconut milk, perfect for a tropical dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 whole ripe mango, diced into small pieces
  • 400 ml full-fat coconut milk
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup (or honey for a different sweetness)
  • 1 teaspoon pure vanilla extract
  • a pinch sea salt
  • to taste shredded coconut and fresh mint leaves for garnish

Instructions
 

  • In a powerful blender, combine the diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high speed until the mixture is completely smooth and creamy, ensuring the mango is well incorporated.
  • In a separate mixing bowl, measure out the chia seeds. Once the mango-coconut blend is smooth, pour it over the chia seeds and stir vigorously to ensure the seeds are evenly coated.
  • Allow the mixture to sit at room temperature for about 10 minutes. After this time, stir it again thoroughly to prevent the chia seeds from clumping together.
  • Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 2 hours, or until the pudding has thickened and set to a creamy consistency.
  • Once ready, remove the pudding from the fridge and give it a gentle stir to lighten the texture before serving.
  • Portion the pudding into individual cups or bowls. For an extra tropical presentation, top with a sprinkle of shredded coconut and a few fresh mint leaves as garnish.

Notes

Enhance the pudding's visual appeal by layering with additional diced mango on top or drizzling some extra coconut milk for a radiant finish!
Keyword coconut, dessert, mango, pudding, vegan