Vegan Mango and Coconut Pudding

For all the dessert enthusiasts out there, dive into the world of Vegan Mango and Coconut Pudding! This delectable dish combines the tropical flavors of mango and coconut, ensuring not just a burst of flavors but also a healthful treat. Ready to unravel the magic behind this perfect summer dessert? Let’s get started!

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Prep Time: 10

Cook Time: 20

3 hours for chilling: 3

Total Time: 3 30

Nutritions

Nutrition Facts

Vegan Mango and Coconut Pudding

Amount per Serving

Calories

270

% Daily Value*

Fat

Saturated Fat

Sodium

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

2 ripe mangoes peeled and diced (500g)
1 can full-fat coconut milk 400ml
4 tbsp agave syrup 60ml
2 tsp agar-agar powder 10g
A pinch of salt
Zest of 1 lime
Fresh mint leaves for garnishing

Instructions

Start by pureeing the mangoes in a blender until smooth.
In a medium-sized pot, combine the coconut milk, agave syrup, and agar-agar powder.
Whisk the mixture well and bring it to a boil.
Reduce the heat and let it simmer for about 5 minutes.
Stir in the mango puree and lime zest.
Continue to cook on low heat for another 10 minutes.
Pour the Vegan Mango and Coconut Pudding mixture into individual serving bowls or glasses.
Allow the pudding to come to room temperature.
Once cooled, refrigerate for at least 3 hours or until set.
Garnish with fresh mint leaves before serving.

Notes

Choose ripe and sweet mangoes for the best flavor.
If you don’t have agave, maple syrup can be a good substitute.
The pudding thickens due to agar-agar; ensure it’s fully dissolved in the mixture.
For a decorative touch, add some diced mangoes on top before serving.

Serve the Vegan Mango and Coconut Pudding chilled, straight out of the refrigerator.
Pair it with some vegan vanilla ice cream for an added treat.
Drizzle some coconut milk on top for extra creaminess.
A sprinkle of toasted coconut flakes can add a delightful crunch.