No-Cook Mango Pudding (5 Ingredients)
Servings:3 servings
This creamy mango pudding just might be the perfect summer treat! It's light, sweet, fresh, and bursting with the tropical flavor of mango. It's also dairy-free and vegan, and all you need are 5 ingredients and a blender to make it!
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
Cashew sub: These add some body and richness to balance the fruit and help the pudding thicken. You can use nut butter like cashew or almond instead, but you may want to reduce the milk slightly if using almond butter since it does not have any thickening power. Another option is to use a few spoonfuls of coconut cream, or simply leave out the fat and enjoy this dessert as a mango puree.
Store mango pudding in a covered container in the refrigerator for up to 5 days.
Nutrition
Calories: 215kcal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Cholesterol: 0mg
