Mango pudding is a deliciously fresh dessert! But I think I’ve only ever had it at Japanese restaurants in my pre-vegan days, and they were never styled very nicely. It was just a jelly looking thing in a little bowl and MAYBE came with an orange slice or something. I decided to remake this slightly sad memory and create a vegan mango pudding recipe for the blog.
So now you can have a fancy little restaurant inside your own kitchen! Whipping up these easy vegan mango puddings will totally impress dinner guests. You could also make shot glass size ones too for a larger celebration! They’d also be extra delicious topped with some coconut whip.
Watch the video below for a step by step of the whole recipe or keep scrolling for the written and printable recipe!
vegan mango pudding
A tasteful vegan twist to a classic Japanese dessert. Instead of using gelatin which isn’t vegan friendly, this recipe uses agar agar!
- 3 ataulfo mangoes
- 2 tbsp + 2 tsp lemon or lime juice
- 1 tsp vanilla extract
- 1/4 C raw granulated sugar
- 1 C coconut cream
- 1/2 C water
- 2 tbsp agar agar flakes
- coconut whip
- mint sprigs
- extra mango pieces
- toasted coconut
Dice up 2 mangos and cut away outer skin. Place these chunks in a blender with lemon or lime juice, vanilla extract, sugar, and coconut cream. I’ve been using cans of pure coconut cream where the only ingredients are coconut and water. I always refrigerate them overnight so the thick cream separates to the top and then scoop it out and measure for recipes. The same thing will work with cans of full fat coconut milk. In this case, it’s fine if you get a little bit of the liquid in the mix but try to get only cream.
Finely dice up the third mango and set aside. This will be used to add to the pudding before setting if you want small chunks of mango in the pudding. You can also save a handful of these pieces to use as garnish.
- Blend the pudding together until smooth and thick.
Pour into a sauce pan and heat over medium-low heat, whisking fairly constantly for about 5 minutes until bubbling and hot throughout.
Meanwhile, heat the water and agar agar flakes in another small sauce pan over medium-high heat and whisk constantly until boiling and starting to foam. Keep whisking while boiling, and the agar agar flakes should completely dissolve after about 3 minutes. It should be smooth and slightly discolored, not totally clear. Then whisk this into the mango pudding mixture and combine well while off the heat.
Once combined, stir in the additional mango pieces.
Divide the pudding into 4 ramekins or small bowls – each serving is approximately 4 oz/125 ml.
Allow these to cool at room temperature so that they’re not piping hot. Once mostly cooled, refrigerate for at least 2 hours or you can leave them refrigerated until serving. Consume within 5 days.
You can garnish the pudding right in the ramekins or bowls, or try to remove the gelatinous pudding and place it on a plate. It’s best to do this with a small thin icing spatula. Run it around the edges of the pudding, then place it upside down onto your hand or a plate and it should slide out in one piece.
Top puddings with a dollop of coconut whip (check out the hot for food recipe) or store bought whipped topping, more fresh pieces of mango, toasted coconut, and mint sprigs if desired. Serve immediately!
If you’re using agar agar powder, you will only need 2 teaspoons and you don’t need to heat it up in water. You can just add it to the mango pudding once it’s heated.