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
Ingredients
- 3 cups Ataulfo mango, cubed (see notes)
- 1 cup coconut cream
- 1/4 teaspoon pink Himalayan salt
- 4 sprigs mint (to garnish)
- 1/2 cup Ataulfo mango, diced small (to garnish)
- Mint Simple Syrup (see below)
Instructions
- 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.
Notes
Mint Simple Syrup
Ingredients
- 1/2 cup mint leaves
- 1 cup filtered water
- 1 cup organic cane sugar
Instructions
- 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.
Notes
More mango desserts you will love.
Mango Banana Pudding Pops with Granola
Coconut Mango Milkshake with Honey and Chamomile
Golden Mango Smoothie
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.
Sher says
Libby – that’s exactly right. The mango gives it the perfect texture. Banana could be fun to experiment with.
Denisse says
These 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 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, Sher! 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. Always love your simplicity and your photography, xx.
Abby says
I haven’t spotted these 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 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 you – this variety is where it’s at.
Alexandra says
I love Ataulfo mangoes! They don’t seem to be very readily available in north Germany but I did see them once. Mint and 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!
Sher 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!
Sher says
Hi Alison – coconut cream like off the top of a can of coconut milk.
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 for the simple syrup? Thanks!
Sher says
Hi Shah – you can replace the sugar with honey.
Barb says
Love, love, love these mangoes! Thanks for this recipe. I have an abundance of mint.