Vegan, gluten-free, two-ingredient raw mango pudding.
Thank you Florida Crystals® for sponsoring this post.
I’m like really into mango right now.
Mango smoothie bowls.
Mango pudding.
Champagne mango season is my favorite.
When these beauties flood my local grocery stores I buy copious amounts. I eat like two a day, because they’re like nature’s candy. And I freeze just as many. Champagne mangoes {also known as ataulfo mangoes} are smaller and kidney-shaped. With sweet, sweet golden yellow fruit when ripe. Their insides are velvety smooth and rich, with almost no fibrous texture. And their pit inside is very thin. Which of course yields more fruit to eat.
To be honest, champagne mangoes are so good I have a hard time enjoying other varieties. Their buttery texture yields the perfect, vegan, naturally gluten-free, raw mango pudding. This two-ingredient dessert {three if you count salt} practically makes itself.
Chill a can of coconut cream.
Blend that cream along with ripe champagne mangoes into a pudding.
Top off the pudding with fresh mint simple syrup.
Voila!
Mint is popping up everywhere right now. It’s an obvious addition in a warm weather dessert. The mint simple syrup is made with Florida Crystals® Organic Raw Cane Sugar. America’s first and only producer of certified organic sugar, grown and harvested in the United States. A company committed to sustainable agriculture and one I’m proud to partner with.
The mint simple gives the dish some slightly herbal notes to round off the sweetness of the mango. The entire dessert comes together in under ten minutes. And both the raw mango pudding and the simple syrup can be made ahead of time. Making entertaining real easy. This will be my go-to spring and summer dessert for entertaining. Do you dig?
Head over to @FloridaCrystalsSugar on Instagram and enter their celebratory Earth Day giveaway.
- 4 champagne mangoes {approximately 3 cups}
- 1 cup chilled coconut cream {see notes}
- 1/4 teaspoon himalayan pink salt
- diced mango, to garnish
- Mint Simple Syrup, to garnish {see below}
- Peel and dice the mangoes. Do not use frozen mangoes – they must be fresh.
- Blend or [url href=”http://amzn.to/2o1AM9v” target=”_blank” rel=”nofollow”]process[/url] the diced mangoes, coconut cream and salt until totally smooth. Portion the pudding into individual servings and refrigerate until you’re ready to serve.
- Top with diced mango and a teaspoon of mint simple syrup prior to serving.
- 1/2 cup mint leaves
- 1 cup filtered water
- 1 cup [url href=”https://www.floridacrystals.com” target=”_blank” rel=”nofollow”]Florida Crystals® Organic Raw Cane Sugar[/url]
- Chop the mint leaves roughly, and add them to a small sauce pan.
- Then add in the water and cane sugar and stir. Bring the mixture to a gentle simmer over medium heat. Continue simmering for 5 minutes, while stirring occasionally to dissolve the sugar fully. Remove from the heat and cool.
- Strain the mixture through a sieve and discard the leaves.
This post is sponsored by Florida Crystals; all opinions are my own.
Libby says
Oh this sounds delicious. I’m wondering if it would work with any other fruits? My guess is not many since the mango has such a distinct texture to it.
Sherrie says
Libby – totally. I’ve been dreaming of ways to get the same texture with other fruit (maybe roasted fruit) But nothing has been successful yet with this ratio of coconut cream and no other ingredients. Let me know if you find a fruit that works!
Denisse | Le Petit Eats says
Champagne mangoes are my favorite variety too, any other mango pales in comparison and they just work so well in recipes. I can’t wait to try this one.
Ashley Chew says
I love this! Sounds so refreshing. I love blending cherimoya with coconut cream to create a pudding, but mangoes are so much easier to find. Dreamy photos, as always!
Elizabeth says
This pudding looks so amazing! Seriously, I’m considering a trip to the store right now. I’m always so impressed with your stunning photos and fresh, beautiful flavors that leap off the screen. xo
Malin | Good Eatings says
Oh my yum! This looks to die for. As soon as the weather perks up here in Sweden I’ll be whipping this up. Love the simplicity of the recipe, such a great card up your sleeve when your in a time pinch. Thank you!
Jodi says
This sounds delicious, Sherrie! I always try to stick to apples and pears throughout the winter, but when these beauties are in season I just can’t resist! It’s a spring treat I look forward to every year. And I’m in awe of this sugar! Hoorah for a North American sugar I can feel good about supporting! Always love your simplicity and your photography. xx
Abby @ Heart of a Baker says
Ohh I haven’t spotted champagne mangoes yet! We loved eating them when we went to Mexico a few years ago, so much so that my husband tried to sneak a few back in our suitcase, but customs quickly took care of that. BRB, going to stock up on ALL the mangoes!
Shelly @ Vegetarian 'Ventures says
I LOVE how simple yet delicious this pudding looks! It’s finally warming up here and this just sounds so refreshing for an afternoon snack or warm evening dessert. I’m a huge mango fan as well and totally agree with ya on the champagne variety being where it is at.
Alexandra | Occasionally Eggs says
Ooh, love ataulfo mangoes! They don’t seem to be very readily available in north Germany but I did see them once. Mint + mango is such a great combination, and what a lovely simple recipe for the warmer weather.
Laura Bryan says
This was so easy and simply delicious! Wondering if some lime zest would be good added to the mangoes? May try fresh ripe bananas and cardamom next time. Many thanks for this great recipe!
Sherrie says
Laura – that combination sounds like a winner! I’m so glad you loved it.
alison says
Do you use sweet coconut cream like coco lopez or just the cream off the top of a can of coconut milk? I can’t wait to try this!
Sherrie says
Hi Alison – coconut cream like off the top of a can of coconut milk. The notes section gives you more clarification. I hope you love it!
Shah says
This is a delicious recipe. I’m a big fan of mangoes, and love them in anything including mango chutney. Can I use alternatives to organic raw cane sugar? Thanks!
Sherrie says
Hi Shah – you can replace the sugar with honey or maple syrup if you prefer. I hope this helps!
Shah says
Thank you, Sherrie.