Mango Coconut Pudding

If we had to pick one reason why we love a summer Christmas, it would have to be the tropical fruit, this dessert highlights one of our favourites, the humble mango! Reminding us of summers passed, and sticky fingers, this is a more sophisticated take on your regular mango with yogurt. Tangy coconut labne (homemade too, you fancy-pants),sweet mango and crunchy nuts and seeds, create the perfect dessert for a hot summer afternoon.


500 g coconut yoghurt

Seeds from 2 cardamom pods, crushed using a mortar and pestle

Zest and juice of 1 lime

120ml coconut cream

160 g flesh from a ripe mango, pulse in a blender to form a rough puree

Handful The Wholefood Pantry Deglet Nour Dates, cut into slivers

1/2 cup The Wholefood Pantry Pesticide Free Almonds, roasted and roughly chopped

The Wholefood Pantry Pink Himalayan Crystal Salt, to serve.

1. First you will need to strain your yogurt. To do this, we added our coconut yoghurt to cheese cloth, twisted and tied to a wooden spoon, and placed into a large jug, so the yoghurt was suspended. We then placed in a cool spot and allowed the whey to train from the yoghurt for approximately 4.5 hours. 

2. Once your yoghurt is strained, throw away the trained liquid and add the thickened yoghurt to a large bowl. Mix through cardamom, lime juice and zest, then set aside.

3. In another bowl, whisk together coconut cream and rice malt syrup.

4. Fold coconut cream mixture into yoghurt until almost combined, then fold in ¾ of the mango puree. Cover and chill in the fridge for at least 4 hours. 

5. To serve, spoon over remaining mango mixture, scatter over dates, chopped almonds and sprinkle with a small amount of salt. 


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


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