This 5 Ingredient Easy Mango Pudding is quite possibly one of the easiest (and healthiest) desserts I’ve ever made. It’s creamy, it’s flavorful and it’s ideal for a weeknight dessert when you’re yearning for a touch of sweetness without any added sugar. There is so much flavor in this pudding, I guarantee you’ll want to make it over and over again!
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I’m not a big dessert person, which is why you don’t see me making too many sweets but last week I was in the mood for something sweet. I wanted to whip up a treat that you could enjoy for a quick weeknight dessert or for entertaining on the weekend. Whenever you decide to serve this Easy Mango Pudding, you’ll be pleasantly surprised by it’s ultra rich taste without the sugar!
Let me show you how to make it in less than 10 minutes!
All you need to do is toss 5 whole food ingredients into a small food processor or high speed blender and puree!
That’s it.
So, what’s inside?
Below is a list of the ingredients (and links to the brands) that I used.
Ingredient List
Fresh mango, of course. It’s the star ingredient.
Coconut cream! No, this is not the same thing as coconut milk, which is why I’m linking to the coconut cream here for you. It’s only $1 and it’s super flavorful. This is the creamy portion of coconut milk without the water so it makes desserts super creamy without dairy.
Fresh ginger for a touch of sweetness without sugar.
Medjool dates. An easy way to add sweetness without refined sugar! Don’t forget to remove the pits from these dates. You can break them open with your hands and pull the pits out.
Creamy almond butter. Make sure you don’t use chunky almond butter!
And unsweetened coconut flakes for a topping…
Healthy, flavorful recipes don’t get much easier than this, folks.
I hope you love this Easy Mango Pudding recipe. Whip it up tonight and let me know what you think!
Enjoy.
xx
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This easy 5 minute mango pudding is perfect for a healthy weeknight meal after dinner as well as a gorgeous dessert when entertaining on the weekends.
Ingredients
- 1 large ripe mango
- 1/2 cup well-stirred creamy almond butter
- 2 large Medjool dates pitted
- 1/2 inch fresh ginger peeled
- 1 can (5.4 ounces) coconut cream 5.4 ounces
- unsweetened coconut flakes for garnish
Instructions
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Puree everything in a mini food processor until very smooth and creamy. Stop the food processor and scrape down the sides, if needed.
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Transfer the pudding to two serving bowls or glasses, garnish with coconut flakes and serve.
Oops, your link to the 365 Almond butter shows chunky, not creamy !
O gosh! I’ll fix the link. Thanks Terissa!