What a fun, tropical twist on traditional puddings!


For the Pudding:

1 cup Dried Mango, preferably unsweetened

2 Ripe Mangos, skin and pith removed

1 tsp vanilla

For the Topping:

2 Pineapple Spears

1/4 cup Shredded, Unsweetened Coconut


Place dried mango in food processor using the S blade and pulse to break down into smaller pieces.  Add fresh mangos and vanilla and process until smooth and creamy.  (Note: you may have to stop to scrape down sides a few times)

Pour pudding into serving cups and chill.  Dice pineapples into small chunks.  Just before serving, top puddings with pineapple and shredded coconut.

For an interesting twist, sub the dried mangoes for dried cranberries and omit the coconut.  My kids loved it!

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