I’ve been on a mango kick this summer. They’ve been on sale just about every week and I have discovered how incredibly sweet the Ataulfo (aht-ah-uhl-foe) variety is. Hands down the sweetest mango I’ve ever eaten. The flesh is incredibly creamy, no strings, and the pits are tiny. They seriously melt in your mouth. I’ve enjoyed many bowls of chia pudding topped with fresh slices, made mango/coconut milk popsicles for the kids (SO GOOD), mango smoothies, and now I’ve ventured on to making mango pudding. If you can get your hands on some of these Ataulfo mangos buy them, lots and lots of them!
Ataulfo mangoes are perfect for pudding. When you puree the flesh it practically becomes pudding on its own. The texture is so silky smooth. It’s amazing! As I was planning how I wanted to make my pudding I decided to keep in line with my ‘healthy’ desserts. I added very little to this recipe using chia seeds to thicken it up, cardamom and vanilla to season it, maple syrup to sweeten it, and coconut milk to cream it out a bit more. The texture resembles a tapioca pudding. And this is saying something but I looooovvve tapioca and pretty much nothing compares to it. But this mango pudding really brought me back to my days of eating tapioca pudding. Josh and the kids will be lucky if they get more than a taste :)