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Vegan Mango Pudding

Vegan Mango Pudding

Naturally Natalie Eng
Traditional Chinese dim sum style mango pudding with a healthy twist. Dairy-free and refined sugar-free mango pudding.
5 from 2 votes
Prep Time 20 mins
Chill Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine Asian, Chinese, vegan
Servings 4 people


  • Blender



  • 2 Mangoes (Med-large) Peeled and cubed
  • 2 c. Water
  • 1/2 c. Coconut Cream (the creamy part rather than the liquid)
  • 3 tbsp. Coconut Sugar
  • 1 tsp. Agar Agar Flakes
  • 1/4 tsp. Almond Extract
  • Pinch Pink Himalayan Salt
  • 1/2 c. Soy or Rice Milk For topping



  • Peel and dice the mangoes. Blend them in a blender or food processor.
  • Meanwhile, bring the water to boil in a medium saucepan. Once boiling, turn the heat to low and add the agar agar, almond extract, coconut sugar, and salt, stirring well.
  • Turn off the heat and add in the coconut cream (make sure to use the creamy part and not the liquid) and blended mangoes. Stir well.
  • Clean your blender and blend the liquid once more 30-45 seconds to smooth it before transferring to ramekens to put in the refrigerator.


Chill for at least 2-4 hours. Use the soy/rice milk to top.
Keyword Mango Pudding