Ataulfo mango season is my absolute favorite, and I look forward to it every year. These mangoes are sweet, rich and buttery soft. And they make the best mango pudding. Ataulfo mangoes are popularly named honey mangoes but they also go by baby, yellow, Adaulfo, Adolfo or Champagne mangoes. They have beautiful golden-yellow hued skin, they’re kidney shaped, and generally smaller weighing between six and ten ounces.
In my opinion, they are the queen bee of mangoes. These beauties are in season between March and August. And I buy an overwhelming amount when they start appearing. I eat at least one a day and freeze as many as I can. Their velvety meat has almost no fibrous texture, making them ideal for creamy mango desserts. Also their pit inside is very thin, and that yields more fruit to eat which is very cool.
The best mango pudding.
Is made with Ataulfo mangoes. Quite honestly, Ataulfo mangoes are so good I have a hard time enjoying other varieties. And this super luscious, vegan, two-ingredient, raw mango pudding is a great way to celebrate them.
It is so simple. Blend the mango with the coconut cream and a pinch of pink Himalayan salt. Then chill and set. Top the pudding off with some fresh mint simple syrup and enjoy. It’s the easiest, most refreshing and impressive mango dessert that you could make.
Mint is popping up everywhere right now and I’m loving it. The mint simple syrup gives this mango dessert some slightly herbal notes which rounds off the sweetness of the mango. The entire recipe, both the pudding and the syrup, comes together in under ten minutes (minus the chilling and setting time). And both parts can be made ahead of time. This is my go-to dessert for easy spring and summer meals outdoors and special brunches at home.
Raw Mango Pudding
- Combine the cubed mango, coconut cream and salt in a blender and process for about 30 seconds or until very smooth.
- Pour the pudding into 4 small dessert cups and chill for 2 hours.
- Serve with a sprig of mint, more mango and a drizzle of Mint Simple Syrup.
Mint Simple Syrup
- 1/2 cup mint leaves
- 1 cup filtered water
- 1 cup organic cane sugar
- 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 fully dissolve the sugar.
- Remove from the heat and cool. Strain the mixture through a sieve and discard the leaves.
- Store the syrup in a jar with a lid in the refrigerator for up to 1 week.