Mango Coconut Pudding

This Mango Coconut Pudding isn’t just a dessert in our house; it’s a mini-vacation on a spoon. The first time I made it, I was looking for something light, refreshing, and decidedly tropical to cap off a summer barbecue. I’d tinkered with various pudding recipes before, but the combination of sweet, luscious mangoes and creamy, rich coconut milk felt like a match made in heaven. The moment I served it, chilled to perfection, the vibrant orange hue was an instant eye-catcher. But it was the first taste that sealed the deal. The smooth, almost custardy texture, bursting with the sunny flavor of mango, perfectly complemented by the subtle, nutty sweetness of coconut, was an absolute revelation. My kids, who can be notoriously picky, devoured their portions and immediately asked for seconds. My husband, usually more of a chocolate dessert aficionado, declared it one of his new favorites. Since then, it’s become a staple, especially when mangoes are in season. It’s surprisingly easy to whip up, requires no baking, and looks incredibly elegant, making it perfect for everything from casual family dinners to more formal gatherings. It’s the kind of dessert that transports you, even if just for a few moments, to a sun-drenched beach with a gentle breeze. Every spoonful is a delightful reminder of simple pleasures and the beautiful flavors nature provides.

Ingredients

• 2 cups Ripe Mango Puree: (from about 3-4 large, sweet mangoes – Alphonso, Ataulfo, or Kent are excellent choices for their sweetness and low fiber content. Ensure it’s smooth.)
• 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk: (This provides the essential creaminess and rich coconut flavor. Do not use light coconut milk.)
• ½ cup Granulated Sugar (or to taste): (Adjust based on the sweetness of your mangoes. You can also use maple syrup or agave nectar for a refined sugar-free option, adjusting quantity as needed.)
• 2 teaspoons Agar-Agar Powder: (This is a vegan gelatin substitute that will help the pudding set. Ensure it’s powder, not flakes, as flakes require different measurements and preparation.)
• ½ cup Water (or additional coconut milk): (Used to bloom the agar-agar and ensure it dissolves properly.)
• 1 teaspoon Vanilla Extract: (Enhances the overall sweetness and flavor profile.)
• Pinch of Salt: (Balances the sweetness and brings out the other flavors.)
• Optional: 1 tablespoon Lime Juice: (Adds a lovely tang that cuts through the richness and brightens the mango flavor.)

Instructions

1. Prepare the Mango Puree: Peel, pit, and roughly chop your ripe mangoes. Blend them in a food processor or blender until completely smooth. If your mangoes are fibrous, you might want to strain the puree through a fine-mesh sieve to ensure an ultra-smooth pudding. Measure out 2 cups of puree and set aside.
2. Bloom the Agar-Agar: In a small bowl, whisk together the agar-agar powder and the ½ cup of water (or additional coconut milk). Let it sit for 5-10 minutes to “bloom” or hydrate. This step is crucial for ensuring the agar-agar dissolves properly and sets the pudding effectively.
3. Heat Coconut Milk and Sugar: In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and pinch of salt. Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved and the coconut milk is warm but not boiling. You should see gentle steam rising.
4. Incorporate Agar-Agar Mixture: Once the coconut milk mixture is warm and the sugar dissolved, add the bloomed agar-agar mixture to the saucepan. Bring the mixture to a gentle simmer, stirring constantly. It’s important to let it simmer for at least 2-3 minutes, still stirring, to fully activate the agar-agar. If it doesn’t dissolve and cook properly, your pudding won’t set.
5. Combine with Mango Puree: Remove the saucepan from the heat. Gradually whisk the warm coconut milk mixture into the prepared mango puree. Whisk until everything is thoroughly combined and the mixture is smooth. If you’re using vanilla extract and lime juice, stir them in at this stage.
6. Strain (Optional but Recommended): For the smoothest possible texture, pour the pudding mixture through a fine-mesh sieve into a clean bowl or pitcher. This will catch any undissolved agar-agar bits or remaining mango fibers.
7. Pour into Molds or Serving Dishes: Carefully pour the mango coconut pudding mixture into individual serving glasses, ramekins, small bowls, or a single larger serving dish.
8. Chill to Set: Cover the dishes loosely with plastic wrap (ensure the plastic wrap doesn’t touch the surface of the pudding to prevent a skin from forming, or gently press it onto the surface). Refrigerate for at least 4 hours, or preferably overnight, until the pudding is firm and well-chilled. The exact chilling time will depend on the size and depth of your serving dishes.
9. Serve: Once set, your Mango Coconut Pudding is ready to be enjoyed! Garnish as desired (see “How to Serve” section for ideas) and serve chilled.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 280-320 kcal (This can vary based on mango sweetness and exact sugar quantity used.)
  • Description: This pudding offers a moderate calorie count, making it a delightful treat that can fit into a balanced diet.
• Fat: Approximately 18-22g per serving
  • Description: Primarily from full-fat coconut milk, which contains beneficial medium-chain triglycerides (MCTs).
• Carbohydrates: Approximately 30-35g per serving
  • Description: Mainly from the natural sugars in mangoes and the added sweetener. Mangoes also contribute dietary fiber.
• Vitamin C: Significant amount per serving (varies with mango type)
  • Description: Mangoes are an excellent source of Vitamin C, an important antioxidant that supports immune function.
• Dietary Fiber: Approximately 2-3g per serving
  • Description: Contributed by the mangoes, aiding in digestion and promoting a feeling of fullness.

Preparation Time

• Active Preparation Time: Approximately 20-25 minutes (This includes peeling and pureeing mangoes, mixing ingredients, and cooking.)
• Chilling Time: Minimum 4 hours, preferably overnight (Essential for the pudding to set properly.)
• Total Time: Approximately 4 hours 25 minutes to overnight.
  • Short Description: This Mango Coconut Pudding is quick to assemble, with most of the time dedicated to hands-off chilling, making it an ideal make-ahead dessert for any occasion.

How to Serve

Mango Coconut Pudding is delightful on its own, but a few thoughtful touches can elevate its presentation and add complementary flavors and textures. Here are some ideas:

• Individual Portions:
  • Serve in clear glass tumblers or small, elegant dessert bowls to showcase the vibrant color.
  • Ramekins are also a classic choice, offering a neat, individual serving.
  • For a more rustic look, small mason jars can be charming.
• Garnishes are Key:
  • Fresh Mango: Top with finely diced fresh mango pieces or a thin, fanned mango slice. This adds a burst of fresh flavor and textural contrast.
  • Toasted Coconut Flakes: Sprinkle generously with toasted shredded coconut or coconut flakes. Toasting brings out a nutty aroma and adds a delightful crunch. To toast, spread coconut flakes on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, or toast in a dry skillet over medium-low heat until golden and fragrant.
  • Mint Leaves: A sprig of fresh mint adds a pop of color and a hint of refreshing coolness.
  • Lime Zest or Wedges: A little finely grated lime zest sprinkled on top, or a small lime wedge served on the side, can provide a zesty counterpoint to the sweetness.
  • Edible Flowers: For a truly elegant presentation, especially for parties, consider a few carefully placed edible flowers like pansies or violas.
  • Nuts: A sprinkle of chopped pistachios or almonds can add a lovely crunch and nutty flavor.
• With a Dollop of Cream:
  • A small dollop of coconut whipped cream (for a vegan option) or regular lightly sweetened whipped cream can add extra richness and a creamy contrast.
• Alongside Cookies:
  • Serve with a delicate butter cookie, shortbread, or a crispy coconut biscuit on the side for dipping.
• As Part of a Dessert Platter:
  • If making mini puddings, they can be a beautiful component of a larger dessert platter featuring fresh fruits, other small sweets, and chocolates.
• Temperature:
  • Always serve well-chilled. This dessert is at its best when cold, making it particularly refreshing in warmer weather.
• Unmolding (If using molds):
  • If you’ve set the pudding in a mold you intend to unmold (like a dariole mold or a small bundt pan), you might need to lightly grease the mold beforehand. To unmold, gently run a thin knife around the edge of the pudding. Dip the bottom of the mold briefly in hot water for a few seconds, then invert onto a serving plate. Garnish as desired.

Additional Tips

1. Choosing the Perfect Mangoes: The success of this pudding heavily relies on the quality of your mangoes. Opt for mangoes that are ripe, sweet, and fragrant. Varieties like Alphonso (Indian), Ataulfo/Honey Mango (Mexican), Kent, or Keitt are excellent choices as they tend to be less fibrous and have a rich, sweet flavor. Give the mango a gentle squeeze; it should yield slightly to pressure, much like a ripe peach or avocado. Avoid mangoes that are rock hard, overly soft, bruised, or have a sour or fermented smell. If you can only find less sweet mangoes, you might need to increase the sugar slightly.
2. Full-Fat Coconut Milk is Non-Negotiable: For the creamiest, richest texture and authentic coconut flavor, you must use full-fat coconut milk. Light or reduced-fat coconut milk will result in a thinner, less flavorful pudding that may not set as well. Shake the can well before opening, as the cream often separates from the liquid.
3. Adjust Sweetness to Your Liking (and Mangoes!): Taste your mango puree before adding sugar to the recipe. Some mango varieties are incredibly sweet naturally, while others might be tarter. Adjust the amount of sugar (or alternative sweetener like maple syrup or agave) accordingly. It’s always better to start with less and add more if needed. Remember, the pudding will taste slightly less sweet once chilled.
4. Strain for Silkiness: For an impeccably smooth, restaurant-quality pudding, don’t skip the straining step after combining the mango puree with the warm coconut milk mixture. This will remove any potential lumps from undissolved agar-agar, tiny bits of mango fiber, or any accidental chalazae from coconut milk. A fine-mesh sieve works perfectly for this.
5. Understanding Agar-Agar: Agar-agar is a vegan gelling agent derived from seaweed. It needs to be bloomed in liquid and then boiled/simmered for a few minutes to activate its gelling properties. If your pudding doesn’t set, it’s often because the agar-agar wasn’t cooked sufficiently or the proportions were off. Always use agar-agar powder unless a recipe specifically calls for flakes, as they have different strengths. Don’t confuse it with carrageenan, another seaweed derivative with different properties.
6. Make-Ahead Marvel: This Mango Coconut Pudding is an excellent dessert to make ahead of time. In fact, it needs several hours to set. You can prepare it a day or even two in advance of serving. Just keep it covered and refrigerated. Garnish just before serving to keep toppings fresh and crisp. This makes it perfect for entertaining, reducing last-minute stress.
7. Flavor Variations and Add-Ins: While delicious as is, feel free to experiment!
   • Spices: A pinch of ground cardamom or a tiny grating of fresh ginger added with the coconut milk can lend a warm, aromatic depth.
   • Citrus Zest: Besides lime, orange or lemon zest can also brighten the flavors.
   • Passion Fruit: A swirl of passion fruit pulp on top or mixed in can add a lovely tartness and tropical flair.
   • Layered Pudding: Create a layered effect by pouring a thin layer of plain coconut pudding (made by omitting mango from a portion of the base) and letting it set partially before adding the mango layer.
8. Storage Savvy: Store leftover Mango Coconut Pudding covered in the refrigerator. It should keep well for up to 3-4 days. The texture might change slightly over time (it can sometimes weep a little liquid), but it will still be delicious. It’s not recommended to freeze this pudding, as the texture will become icy and unpleasant upon thawing due to the high water content and the way agar-agar gels behave.

FAQ Section

1. Q: Can I use canned mango puree instead of fresh mangoes?
   • A: Yes, you absolutely can use canned mango puree. It’s a great time-saver, especially when fresh mangoes are not in season or if you prefer convenience. Look for unsweetened or lightly sweetened puree, and adjust the added sugar in the recipe accordingly. Kesar or Alphonso mango puree from Indian grocery stores often has excellent flavor. Ensure it’s smooth and of good quality.
2. Q: Is this Mango Coconut Pudding recipe vegan and gluten-free?
   • A: Yes, this recipe as written is naturally vegan (since it uses agar-agar, a plant-based gelling agent, instead of gelatin) and gluten-free. Just ensure your vanilla extract is gluten-free if that’s a concern, though most are. It’s a wonderful dessert option for those with these dietary preferences.
3. Q: How long will the Mango Coconut Pudding last in the refrigerator?
   • A: Stored properly in an airtight container or tightly covered with plastic wrap, the pudding will last for about 3 to 4 days in the refrigerator. After this, the texture might start to degrade slightly, or it could weep a little liquid, but it will generally still be safe and enjoyable to eat.
4. Q: My pudding didn’t set properly. What went wrong?
   • A: The most common reason for pudding not setting when using agar-agar is that the agar-agar wasn’t activated correctly. This can happen if:
     • It wasn’t bloomed sufficiently before heating.
     • It wasn’t brought to a full simmer/boil with the liquid (coconut milk, in this case) for the required time (usually 2-3 minutes of simmering while stirring).
     • The ratio of agar-agar to liquid was incorrect (too little agar-agar for the volume).
     • You used agar-agar flakes instead of powder without adjusting the quantity (flakes are less potent than powder).
     • Very acidic ingredients were added before the agar cooked – though mango and lime here shouldn’t be acidic enough to cause major issues if added correctly.
5. Q: Can I use low-fat coconut milk to reduce calories?
   • A: While you can technically use low-fat coconut milk, it’s not recommended for this recipe if you desire the best texture and flavor. Full-fat coconut milk provides the essential creaminess and richness that makes this pudding so decadent. Using low-fat milk will result in a thinner, less creamy, and potentially less flavorful pudding. The fat content also contributes to a more satisfying mouthfeel.
6. Q: What are the best types of mangoes to use for this pudding?
   • A: The best mangoes are those that are sweet, ripe, and have minimal fibers. Excellent varieties include Alphonso (often hailed as the king of mangoes for its rich flavor and smooth texture), Ataulfo (also known as Honey or Champagne mangoes, which are sweet and non-fibrous), Kent, Keitt, or Palmer. The key is to choose mangoes that are fragrant and yield slightly to gentle pressure.
7. Q: Can I reduce the amount of sugar in the recipe?
   • A: Yes, you can definitely adjust the sugar to your preference. The sweetness of mangoes can vary greatly, so it’s always a good idea to taste your mango puree first. If your mangoes are very sweet, you might need less sugar. You can also substitute with other sweeteners like maple syrup, agave nectar, or even a sugar-free alternative like erythritol or stevia, though you’ll need to adjust quantities and be aware that alternative sweeteners might slightly alter the final taste or texture. Remember that chilled desserts often taste less sweet than when warm.
8. Q: Can I freeze Mango Coconut Pudding?
   • A: It’s generally not recommended to freeze puddings set with agar-agar, including this Mango Coconut Pudding. Freezing and thawing can negatively affect the texture, often making it watery, icy, or somewhat spongy as the gel structure breaks down. It’s best enjoyed fresh within a few days of making it and stored in the refrigerator.