Mango Pudding


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 :)

Mango Pudding

Mango Pudding

Vegan mango pudding! Thickened with chia seeds, seasoned with cardamom, and sweetened with maple syrup. Need I say more?


  • 3-4 Ataulfo mangos
  • 2.5 oz coconut milk (be sure to get some of the cream)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cardamom
  • 2 tablespoons maple syrup
  • 4 tablespoon chia seeds
  • shredded coconut, to serve


  1. Peel mango skin and slice the flesh off the pits. Puree in a blender until smooth. You should have between 2 - 2.5 cups.
  2. Leaving the puree in the blender add the coconut milk, vanilla extract, and cardamom. Blend again to combine. Add the maple syrup too if you desire, it may be sweet enough without.
  3. Lastly add the chia seeds and quickly pulse only to evenly distribute the chia seeds. You don't want to grind them up.
  4. Place mango pudding in a container and refrigerate at least an hour.
  5. Serve as is or with shredded coconut.


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