Mango season is the perfect excuse to experiment with refreshing desserts, and few treats capture the essence of summer quite like a chilled mango pudding. The best part? You don’t need eggs, an oven,
or complicated baking skills to make one at home.
If you are looking for a light, fruity dessert that can be whipped up with minimal effort, Chef Kunal Kapur has a recipe worth trying. This vegan mango almond pudding is creamy, flavorful, and comes together in about 30 minutes of active cooking time. Topped with a vibrant mango sauce, it is the kind of dessert that’s ideal for warm afternoons, dinner parties, or simply satisfying a sweet craving.
The recipe yields four servings and uses homemade almond milk as the base, making it completely dairy-free and eggless.
Ingredients
For Almond Milk (500 ml)
- 3/4 cup almonds (110 grams)
- 2.5 cups water
- For The Pudding
- 35 grams cornflour (about 4.5 tbsp)
- 1 cinnamon stick
- A few drops of vanilla essence
- 100 grams sugar (1/2 cup)
For The Mango Sauce
- 1 large ripe mango
- 50 grams sugar (1/4 cup)
- 1.5 cups water
- Juice of 1 small lemon
- Mint sprigs for garnish
How To Make Mango Almond Pudding
Step 1: Prepare The Almond Milk
Start by boiling the almonds for two to three minutes until they soften. Drain the water and rinse them under cold running water to cool them down.
Transfer the almonds to a blender, add water, and blend until smooth. Strain the mixture through a muslin cloth or fine mesh bag and squeeze out all the liquid. This will give you fresh almond milk. Save the leftover almond pulp for use in smoothies, cookies, or other recipes.
Set aside one large ladleful of almond milk and whisk it with the cornflour until smooth.
Step 2: Make The Pudding
Pour the remaining almond milk into a saucepan and bring it to a gentle boil. Add the cinnamon stick, vanilla essence, and sugar, stirring until the sugar dissolves completely.
Reduce the heat and slowly pour in the almond milk-cornflour mixture while stirring continuously. As the mixture begins to thicken, keep stirring to avoid lumps. If needed, return it to a low flame and continue cooking until it reaches a thick, glossy, pudding-like consistency.
Remove the cinnamon stick and pour the mixture into moulds or serving bowls.
Allow it to cool completely before transferring it to the refrigerator. Chill for about two hours until set.
Step 3: Prepare The Mango Sauce
Peel and chop the ripe mango, then blend it with sugar until smooth.
Transfer the puree to a pan and add a splash of water. Cook briefly while stirring, allowing the sugar to dissolve and the flavours to combine.
Remove from the heat and strain the sauce for a smoother texture. Squeeze in the juice of a small lemon and mix well. Chill the sauce before serving.
Step 4: Assemble And Serve
Once the pudding is fully chilled and set, gently unmould it onto a serving plate. Spoon the cold mango sauce generously over the top and garnish with fresh mint sprigs.
Serve chilled and enjoy a silky, mango-packed dessert that’s completely egg-free, vegan, and no-bake.
Whether you’re entertaining guests or making the most of mango season at home, Chef Kunal Kapur’s mango almond pudding is an easy recipe that delivers impressive results with simple ingredients.
