This 5-ingredient Mango Pudding just might be the perfect summer treat! The tropical sweetness of ripe mangoes, the tanginess of lime juice, and the creaminess of blended cashews come together to create a deliciously light and refreshing dessert. And best of all, this easy recipe requires no cooking—just blend, chill, and enjoy!
This mango pudding recipe is not a vegan recreation of the popular Chinese dessert of the same name, which uses gelatin and has a firmer set.
Instead, this recipe is a unique twist on creamy-style pudding, such as vanilla pudding or banana pudding. Thanks to the mangoes, it has a smooth and creamy consistency without the need for eggs or a thickening starch like cornstarch or arrowroot.
Since blended mangoes are quite thick on their own, I decided to omit the starch and just add a small amount of cashews instead to balance the lightness of the fruit and give the pudding some richness.
The neutral flavor of the cashews also allows the natural bright and fruity taste of the mango to shine through.
For more great ways to use mangoes, be sure to check out my Mango Habanero Sauce, Mango Smoothie, and Jackfruit Salad with Mango and Dill.
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Why You'll Love This Mango Pudding Recipe
- Quick and Easy: With just 5 simple ingredients and no cooking required, this mango pudding is the perfect hassle-free dessert! Simply blend the ingredients together, and let the pudding chill in the fridge.
- Customizable Sweetness: You can adjust the sugar to suit your taste, making this dessert as sweet as you'd like.
- Healthy Option: This pudding is not only delicious, but it also provides nutrients like vitamins, fiber, protein, and healthy fats. It's a treat you can feel good about enjoying and serving to your family.
Ingredients & Substitutions
- Mangoes: Provide natural sweetness and a rich, tropical flavor. They also give the pudding its vibrant color and creamy texture.
- Lime Juice: Freshly squeezed lime juice adds a hint of tartness and tanginess that balances the sweetness of the mangoes. You can substitute with lemon juice if you've only got lemons on hand.
- Non-Dairy Milk: Helps create a smooth and creamy consistency. Feel free to use any unsweetened, plain plant-based milk you'd like.
- Raw Cashews: Add healthy fats and help the pudding thicken up. You can use nut butter like cashew or almond instead, but you may have to reduce the milk slightly if using almond butter since it does not have any thickening power. For nut-free, you can add a couple spoonfuls of coconut cream or simply leave out the fat and enjoy this dessert as a mango puree.
- Sugar: Adds a bit more sweetness to the pudding. Feel free to adjust the amount depending on the sweetness of your mangoes. You can use any granulated sweetener you'd like. For refined sugar-free, try coconut sugar or date sugar, but note these will slightly darken the color of the pudding.
- Vanilla Extract: Optional for enhancing the overall sweetness of the pudding. I actually prefer clear vanilla in this recipe, but feel free to use pure vanilla instead.
See the recipe card below for amounts and step-by-step instructions.
How to Make No-Cook Mango Pudding
First, you'll need to cut up your mangoes.
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While there are several different methods for cutting and peeling mangoes, my preference is to leave the skin on, slice off the cheeks, and then score the flesh.
Start by trimming a very thin slice from the stem end to create a flat base. This will allow the mango to stand upright.
Next, visualize the large oblong pit inside the mango and slice off the broad "cheeks" from both sides. Then, trim any remaining fruit from the shorter sides, making sure to remove as much mango flesh as possible.
Place the cheeks on a cutting board (not in your hand) and make lengthwise cuts through the flesh, being careful not to cut through the skin. Then, make cuts in the opposite direction to form a grid pattern. Push on the skin to invert the mango half and expose the cubes.
You can then easily remove the cubes with a paring knife, spoon, or your fingers.
Add the mango, lime juice, and non-dairy milk to a high-speed blender and blend until creamy. Then add the cashews and sugar.
Blend until completely smooth and taste for sweetness. Add more sugar and the vanilla, if desired.
Divide the pudding among 2-3 small serving cups and refrigerate uncovered for at least 2-3 hours before serving. If you don't plan to enjoy the pudding the same day, cover and refrigerate overnight.
Hint :
If you notice that the mixture is getting warm during blending, don't worry. This is perfectly fine and actually helps thicken the pudding.
Serving Suggestions
- Serve the pudding with freshly diced mango and Vegan Whipped Cream for a luscious dessert. You can also add a few mint leaves for garnish.
- Top it with kiwi slices and some toasted coconut flakes to add even more tropical flavor.
- Sprinkle on some nuts like these Candied Pecans or Glazed Walnuts, or try it with this Microwave Granola to add some crunch.
Equipment
To make this vegan mango pudding, you will need a sharp knife for cutting the mangoes and a high-speed blender for blending the ingredients.
FAQs
If you don't have a high-speed blender, I suggest soaking the cashews first to help soften them and make them easier to blend. You can soak them in cold water overnight or in boiling water for about 20 minutes. Be sure to rinse them with cold water and drain them after soaking. Also, try to use mangoes that are very ripe since they blend more easily.
Yes, you can use frozen mangoes if fresh ones aren't available. Just be sure to thaw and drain the mangoes before blending. Also, keep in mind that frozen mangoes contain a bit more moisture, so you might need to adjust the amount of non-dairy milk to achieve the right consistency.
Store the pudding in a covered container in the refrigerator for up to 5 days.
Helpful Tips
- Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful your pudding will be! A ripe mango will be slightly soft to the touch, not firm. Also notice the colors of the skin. Instead of bright green with some orange and red, the colors should be more muted, and there may even be some dark spots.
- Try clear vanilla: We prefer the taste of clear vanilla in this pudding, but not too much because you don't want it to be overpowering. Just a small amount is enough to enhance the sweetness.
- Chill thoroughly before serving: Let the pudding thicken in the refrigerator for at least 2-3 hours or overnight.
More Pudding Desserts
I hope you enjoy this creamy mango pudding. If you try it, be sure to comment below and let us know!
Recipe
No-Cook Mango Pudding (5 Ingredients)
Equipment
Ingredients
- 2 large very ripe mangoes, peeled and cubed - about 2½ cups chopped
- 1 Tablespoon lime juice
- ¼ cup non-dairy milk - any variety
- ⅓ cup raw cashews - see Notes
- 2½ Tablespoons sugar - adjust depending on sweetness of mango
- ⅛ teaspoon vanilla extract, optional - clear/artificial or pure vanilla
Instructions
- In a high-speed blender, blend the mango, lime juice, and milk until creamy.
- Add the cashews and 2 tablespoon sugar, and blend until completely smooth. The mixture will get warm during blending, which is fine and actually helps thicken the pudding.
- Taste for sweetness, and add more sugar and a few drops of vanilla, if desired. Tip: We prefer the taste of clear vanilla in this pudding and not too much. A small amount enhances the sweetness, but you don't want it be overpowering.
- Divide the pudding among 2 or 3 small serving cups. Refrigerate uncovered for at least 2-3 hours before serving, or cover and refrigerate overnight.
- Serve topped with freshly diced mango and vegan whipped cream, if desired.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Carole says
quick and delicious! Love no cook desserts like this. Thanks Lori!