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mango pudding
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5 from 2 votes

Mango Pudding

This chilled vegan mango pudding is topped with coconut cream, berries and mint.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Australian
Keyword: mango pudding, vegan mango pudding
Servings: 6 people
Calories: 259kcal


  • 3 large mangoes (or 4 medium mangoes - should yield 450 grams flesh)
  • 3 cups water
  • 3 tablespoons tapioca pearls (these should be available in your supermarket)
  • 1 tablespoon sugar
  • 1/2 lemon
  • 270 mls coconut cream
  • 3 tablespoons icing sugar

For decorating

  • berries
  • mint


  • Chop mango flesh and cover with the water in a saucepan.
  • Bring to the boil and simmer for 10 minutes.
  • Add tapioca and continue to simmer for another 30 minutes, stirring from time to time. The tapioca should be clear at the end of the process. If not, add a couple of extra tablespoons of water and simmer for another few minutes.
  • Take off heat and add juice from the half lemon and sugar. Stir to combine.
  • Pour equal amounts into six glasses or dessert bowls and chill in the fridge for at least an hour.
  • Beat coconut cream and icing sugar. Remove mango puddings from fridge and add this cream as the top layer. Decorate with mint and berries, and return to the fridge.


Calories: 259kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Sodium: 9mg | Potassium: 333mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1120IU | Vitamin C: 44mg | Calcium: 22mg | Iron: 1mg