Raw Recipes

Mango Pudding

Posted on July 25 2011 | (2) Comments
Category: Raw Dessert and Snack Recipes

Yield: 1 cup, 2 servings

Don’t let the simple ingredient list fool you—this fat-free pudding is rich and creamy.


  • 1 1⁄2 cups chopped fresh mangoes (2 mangoes) or frozen mango chunks, thawed and drained
  • 1⁄2 cup chopped dried mangoes (cut into pieces with a scissors), soaked 10 minutes and drained
  • 1⁄4 cup sliced kiwifruit, blueberries, or blackberries (optional)


  • measuring cups
  • kitchen scissors
  • blender
  • rubber spatula

Place the fresh and dried mangoes in a blender and process on high speed until smooth. Transfer to a serving bowl and top with the kiwifruit, if desired. Stored in a sealed container in the refrigerator, Mango Pudding will keep for three days. Serve chilled or at room temperature.

For Double-Batch Mango Pudding: Increase the amounts to 3 cups chopped fresh mangoes (4 mangoes) and 1 cup chopped dried mangoes, soaked. Yield: 2 cups, 4 servings.

For Pineapple Pudding: Replace the fresh and dried mangoes with equal amounts of fresh and dried pineapple.

Related Blog Posts: Celebrate Summer with a Raw Tropical Parfait

Previous Comments

On June 28, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Jenny,
I love your recipes.  I have your book too!
Your Spinach Apple Soup didn’t come through—I couldn’t get the recipe.

On June 29, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Sofia,

Just type spinach apple soup in the “search blog and recipes” sidebar on the right, and you’ll find that recipe!


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