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For the creamy coconut mango pudding, gather the following: - 1 ripe mango, diced - 1 can (400 ml) coconut milk - 1/4 cup chia seeds - 1/4 cup maple syrup (or honey) - 1 teaspoon vanilla extract - A pinch of salt - Shredded coconut and mint leaves for garnish When choosing coconut milk, I recommend brands like Thai Kitchen or Aroy-D. These brands offer a rich and creamy texture, perfect for your pudding. If you want to make more servings, here are some conversions: - For 8 servings, double all ingredients. - For 2 servings, halve all ingredients. If you prefer different sweeteners, consider using agave syrup or stevia. These work well and keep the pudding tasty without added sugar. {{ingredient_image_1}} To make the creamy coconut mango pudding, start by gathering your ingredients. You will need a ripe mango, coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. 1. In a blender, add the diced mango, coconut milk, maple syrup, vanilla extract, and salt. 2. Blend these ingredients on high until you have a smooth and creamy mixture. This step is key for a great texture. 3. In a mixing bowl, place the chia seeds. Pour the blended mixture over the chia seeds. 4. Stir well to mix everything together. This ensures that the chia seeds soak up the liquid evenly. 5. Let the mixture sit for about 10 minutes. Then, stir again to break up any clumps of chia seeds. To achieve the best texture, make sure to blend until completely smooth. If you see any chunks, blend a bit longer. Now, cover the bowl with a lid or plastic wrap. Place it in the refrigerator for at least 2 hours. This will allow the pudding to thicken and set properly. You know the pudding is ready when it feels firm but still slightly jiggly. It should not run when you tilt the bowl. If it looks too runny, give it more time in the fridge. Once set, gently stir the pudding before serving. This will help to mix any chia seeds that may have settled. To make this pudding great, watch out for common mistakes. First, ensure you blend the mango well. If you leave chunks, the texture may not be smooth. Next, mix the chia seeds thoroughly. If not, they can clump together. You can adjust the sweetness, too. Start with 1/4 cup of maple syrup. Taste the mixture and add more if you like it sweeter. Remember, the pudding will taste less sweet after chilling. Garnishing adds fun to your pudding. Try adding extra diced mango on top. It gives a fresh look and taste! Shredded coconut also makes it more tropical. For a pop of color, use mint leaves. Pair this pudding with fresh fruit salad for a light dessert. You can also serve it with a scoop of vanilla ice cream for a creamy twist. Enjoy your delicious creation! Pro Tips Choose Ripe Mangoes: Ensure your mango is ripe for the best flavor and sweetness. Look for a mango that gives slightly when squeezed and has a sweet aroma. Chia Seed Soaking: Let the chia seeds soak longer than 10 minutes if possible. This will ensure a creamier texture as the seeds fully absorb the liquid. Customize Sweetness: Adjust the sweetness level by adding more or less maple syrup or honey according to your taste preferences. Presentation Matters: For an impressive presentation, layer the pudding with extra diced mango and a sprinkle of shredded coconut before serving. {{image_2}} You can play with flavors in this creamy coconut mango pudding. Try adding other fruits like: - Pineapple for a tangy twist - Banana for extra creaminess - Berries for a pop of color These fruits mix well with mango and coconut. You can also add spices to enhance the taste. Cardamom gives a warm, fragrant note. Ginger adds a nice zing. Just a pinch of either spice can make a big difference. If you want vegan options, this recipe is already dairy-free. Use maple syrup for sweetness. It fits perfectly for vegans. If you want low-calorie or low-carb options, try these ideas: - Use less maple syrup or opt for stevia. - Swap chia seeds for flaxseeds to cut carbs. These small changes can help meet different dietary needs while keeping the flavor intact. Enjoy your creamy coconut mango pudding in a way that suits you! To store leftover pudding, place it in an airtight container. This keeps it fresh and safe. Before sealing, let the pudding cool completely. The pudding will last for up to five days in the fridge. After that, its taste and texture may change. Always check for any signs of spoilage before eating. Can you freeze coconut mango pudding? Yes, you can freeze it! This pudding freezes well, making it great for meal prep. To freeze, pour the pudding into a freezer-safe container. Leave some space at the top for expansion. It can stay frozen for up to three months. Thawing and serving advice after freezing: To thaw, move the container to the fridge overnight. This keeps the pudding creamy. Once thawed, stir well before serving. If it looks too thick, add a splash of coconut milk to adjust the texture. Enjoy it as a refreshing treat! Can I use frozen mango instead of fresh? Yes, you can use frozen mango. Just thaw it first. This helps improve the blend. Frozen mango adds great taste and saves time. I often use frozen fruits for convenience. What if I don’t have chia seeds? If you don’t have chia seeds, you can use flaxseeds. Both seeds help thicken the pudding. You can also try using gelatin if you prefer. Just remember to adjust the method slightly. Nutritional breakdown of the recipe This pudding is rich in healthy fats and fiber. Each serving has about 200 calories. It offers around 5 grams of protein. You also get vitamins from mango and coconut. Allergen information related to ingredients This recipe is dairy-free and gluten-free. However, check the labels for allergens. Coconut is a common allergen, so be cautious. Maple syrup is safe for most diets, but honey is not vegan. You learned about the key ingredients needed for coconut mango pudding. We discussed brands for coconut milk and how to measure ingredients. I gave you step-by-step instructions for mixing, blending, and setting the pudding. You now know common mistakes to avoid and creative serving ideas. Try different flavors and dietary options to make this pudding your own. Remember to store leftovers properly for the best taste. Enjoy making this delicious treat, and don't hesitate to experiment to find your perfect version. Happy cooking!

Creamy Coconut Mango Pudding

A delicious and creamy dessert made with ripe mango and coconut milk, perfect for a tropical treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 whole ripe mango, diced
  • 400 ml coconut milk
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • a pinch salt
  • to taste shredded coconut and mint leaves for garnish

Instructions
 

  • In a blender, combine the diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
  • In a mixing bowl, add the chia seeds. Pour the blended mango-coconut mixture over the chia seeds and stir well to combine.
  • Let the mixture sit for about 10 minutes, and then stir again to ensure that the chia seeds are evenly distributed and not clumping.
  • Cover the bowl and refrigerate for at least 2 hours, or until the pudding has thickened and set.
  • Once the pudding is ready, give it a gentle stir before serving.
  • Serve the pudding in individual cups or bowls and top with shredded coconut and fresh mint leaves for garnish.

Notes

Layer the pudding with extra diced mango on top for an attractive look and a tropical flair!
Keyword coconut, dessert, mango, pudding, vegan