Creamy, tropical, and perfectly refreshing this Mango Budino is a delightful no-bake dessert made with coconut milk, fresh mango purée, and a touch of lime. It’s easy to prepare and ideal for summer gatherings or a light treat after dinner.
Ingredients Mango Budino recipe
- 1 (14-ounce) can full-fat coconut milk
- 10 ounces diced mango
- ½ lime, juiced
- 1 tablespoon unflavored gelatin
- ¼ cup white granulated sugar
- (Optional: Substitute with monk fruit sweetener if desired)
- Pinch of kosher salt
Instructions
- Bloom the Gelatin:
In a small saucepan, whisk together the coconut milk and gelatin. Set aside for 5 minutes to let the gelatin bloom. - Prepare the Mango Purée:
While the gelatin sits, add diced mango to a blender and blend until smooth. - Heat and Mix:
After 5 minutes, place the saucepan with the bloomed gelatin over medium-low heat and warm for 5 minutes, stirring until the gelatin completely dissolves. - Combine Ingredients:
Remove from heat and whisk in the sugar and mango purée. Let the mixture cool for 10 minutes, then stir in lime juice and a pinch of salt. - Chill and Set:
Pour the budino mixture evenly into 5 to 6 small glasses or ramekins. Refrigerate for at least 2 hours until fully set. - To Serve:
Top with a dollop of whipped cream and a sprinkle of lime zest before serving.