Mango Pudding

I've adapted this recipe from one written by Sher Castellano. There are several ways you can tweak this simple recipe to your own taste, by either adding flavours such as lime to the pudding itself, or by changing the toppings you serve it with. I think diced mango is essential, and also like to add a little lime zest and sliced mint leaves to mine.

Sher makes a mint-infused simple syrup to drizzle on top, which gives the dish a lovely herby note. Another tasty topping is a sprinkling of Tajin Clasico Seasoning, a Mexican chilli spice featuring a blend of chillis, dried lime zest and salt. Trust me, it's so good – and a handy addition to any plant-based pantry.

I've kept things a little more simple here, only adding cardamom to the pudding, as I love the fragrance it gives to the mango and coconut – it really is a match made in heaven!

My last tip here is that the mangos you use should be the best-possible quality – and ideally a Mexican variety, such as Ataulfo, or perhaps an Alfonso, which is sweeter and more fragrant. If you can't find these, using regular mangos is fine, as long they are very ripe.



4-5 ripe mangos, chopped

1 x 400g tin full-fat coconut milk

Pinch Himalayan sea salt

5-6 cardamom pods, seeds removed (optional)

To serve

1 mango, diced

Mint leaves, finely sliced

Zest of 1 lime

Sprinkling of Tajin (optional, if you're not using cardamom seeds)


  1. Add the mango, coconut milk, salt and cardamom seeds, if using, to a high-powered blender and blitz until silky smooth. If your mango is a little fibrous, push it through a sieve.
  2. Pour the mixture into 4-8 cups or small jars, cover and chill for at least 2 hours.
  3. Serve your dessert cups topped with diced mango, finely sliced mint leaves, a little lime zest and a sprinkling of Tajin, if you like.

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