Easy Mango PUdding (dairy free and paleo) |

Easy Mango Pudding (dairy free and paleo)

  • Author: Katja Heino
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-5 servings 1x


A smooth and silky mango pudding bursting with flavor and super easy to throw together.  The perfect combo of sweet mango and tropical coconut. Just 5 simple ingredients and 10  minutes of prep time. 



  • 2 medium mangoes, peeled and chopped
  • 1 cup full fat coconut milk, divided (I use THIS BPA free brand)
  • 4 tbsp maple syrup or raw honey (plus more depending on sweetness of your mangoes)
  • 1/2 cup water 
  • 1 tbsp good quality gelatin (I use THIS grass fed brand)


  1. Puree mango chunks in food processor until silky smooth.  Add a HALF of a cup of coconut milk and 4 tablespoons of sweetener and process again until well incorporated. 
  2. In a small pot, combine water and remaining HALF of a cup of the coconut milk and heat until it just barely begins to simmer and is nice and steamy. Remove from heat, sprinkle gelatin over the surface, and whisk briskly until gelatin is completely dissolved and no clumps remain.
  3. Add gelatin mixture to mango puree in the food processor and process until well incorporated and smooth. Taste and adjust for sweetness, if necessary
  4. Pour mixture into small ramekins or jars, cover and chill in fridge until set- at least 2-3 hours. Good for 2-3 days in fridge. 


Using nice ripe mangoes will yield the best flavor. If using frozen, be sure to defrost and drain before use. 

To make chilling in fridge easier, place individual ramekins/jars on a small baking sheet then cover with another baking sheet or large platter.  No need to use plastic wrap.