This mango pudding is soft, creamy, and dairy-free! It’s the perfect easy option to satisfy my sweet tooth.
I usually turn to baking when I’m craving something sweet but baking can be honestly a little stressful because you have to get the recipe exactly right for it to taste good. Sometimes I just don’t have the patience for it. Hence, the reason why this mango pudding was born — it is so much more straightforward and forgiving.
This recipe was actually inspired by a mango mousse my mom would make at home when we were kids. She would use mango puree, gelatin, condensed milk, cream cheese (I think? Don’t quote me on that) to make her delicious mousse. It was even better when she let it set in pie crust (yum!) As good as it sounds, it’s not the best option for those who want to avoid added sugar and dairy.
This mango pudding has no refined sugar, no dairy and no gluten. More importantly, it contains real ingredients which is one of my biggest criteria when it comes to eating healthy. I like to know exactly what’s going into my food!
Here is the recipe I used most recently but the proportions have varied in the past. So go ahead and play around with the recipe to make it your own.
This mango pudding is simple and straightforward and will definitely satisfy your sweet tooth!
1 can of full fat coconut milk
1 ½ cups mango, cubed
2 tablespoons grass-fed gelatin (I recommend Vital Proteins)
2 tablespoons maple syrup (you may need less or more depending on the sweetness of the mango).
1 teaspoon vanilla extract
½ teaspoon salt
Toppings of your choice! (cardamom, pistachio, coconut, saffron, etc.)
Add all of the ingredients into a blender and blend until pureed. Divide the pudding into six ramekin bowls. Refrigerate for at least 3-4 hours before serving.
Serve the pudding with the toppings of your choice! I like to use toasted coconut chips (the ones by Bare Snacks are great!), crushed cardamom, saffron, and pistachios! I’m sure other nuts and spices would work wonderfully as well!
The pudding would pair perfectly with fresh fruit, cake, and even crunchy biscuits and granola. I may or may not have had this pudding for breakfast a few times J.
If you do give this recipe a shot please let me know how it turns out! I love receiving feedback on my recipes.
Guess what guys, I’m creating my first recipe eBook! I’m partnering with my mother to develop a healthy Indian food recipe eBook with 40-50 recipes for breakfast, lunch, dinner, snacks, and beverages. We will also include a guide on how to build your own spice kit, a grocery check list, and general tips on how to cook Indian food and make it a bit healthier.
The idea of creating my own product has been on the back of my mind for a few months, ever since my boyfriend and I did a little prioritization exercise (on a side note, would you guys like personal growth/productivity tips? I’ve been thinking about sharing a few). However at that point, I didn’t think it would be feasible to create my own product for multiple reasons —time, confidence, and resources as the top three.
Though when I made the decision to leave my job at LinkedIn, time was finally on my side. After some encouragement from friends and family I got the confidence to pursue this project. As for the resources, we are figuring it out as we go, but having my mom as a partner makes it much more manageable.
The survey I sent out a couple of weeks ago, as well as general conversations in the C&G Girl Gang (join in on the fun here) really helped me validate the need for something like this. Here are some of the interesting findings from the survey:
General stats: 217 respondents, 92% female, 34% South Asian
Top three reasons people cook: to be healthier, to control their ingredients in their food, to save money.
On a scale of 1-5, the average skill-level with Indian cooking is a 2.36
30% of respondents have never cooked Indian food in their life!
2/3 of respondents want to learn how to make Indian food healthier while over half want to learn how to make Indian food in general!
Not too surprising, but South Asians are most likely to be vegetarians (41%) compared to other ethnic groups (11%)
There were a couple of questions that I forgot to ask (rookie mistake). The biggest one question being “what Indian food would you guys like to learn how to cook and/or making healthier?” Let me know in the comments or feel free to email me at firstname.lastname@example.org.
As for our timeline for the recipe eBook, we would like to get this to market before the holidays!If you’d like to participate in feedback sessions or get the latest news on the eBook you can sign up below. Thank you all so much for your support. We really couldn’t create this without you.
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