This Mango Pudding is inexpensive and easy to make with simple ingredients.
If you have the option, Ataulfo Mangoes are perfect for this dessert. They are extra creamy when perfectly ripe and add a beautiful richness to the dessert.
What Is An Ataulfo Mango?
They are smaller, bean shaped mangoes, that turn yellow when ripe. The rougher an Ataulfo Mango looks, the better it is. Because of this they are often pulled off the produce floor and or heavily discounted because of it’s wrinkly appearance. If you find them reduced, buy them all! They are much sweeter than the normal mangoes we see in store. Give them a try next time you see them.
- 3 large regular mangoes or 4-5 Atulfalo Mangoes
- 3.5 teaspoons of gelatin
- ½ cup of water
- ⅓ cup of sugar or
- if you are on a sugar free or Keto focused diet ¼ cup of Xylitol or Monk Fruit are both great options.
- 1 cup of cream, half in half or any dairy free milk like unsweetened almond, coconut or cashew milk
- Peel and remove the fruit from the pits and place in a food processor, set aside.
- In a small saucepan heat the water.
- Once warm add the gelatin and stir well to combine.
- Add the sugar and again, stir well to combine.
- Pour the sugar gelatin mixture into the food processor.
- Add the cream or milk and run for 45 seconds to mix everything well.
- Pour into dessert bowls and chill.
Top with fresh mango, berries or even whipped cream!
Much like apples and peaches, the flesh of the fruit will turn brown over time due to oxidation. Plan on serving your dessert within 24 hours. Once the pudding has set cover the surface well to maintain the colour.