Name: Thai Mango Sticky Coconut Pudding with Fresh Lime and Toasted Sesame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 large ripe mangoes, peeled and roughly chopped (about 2 cups); 1 (13.5 oz) can full-fat coconut milk; 3 tablespoons arrowroot starch; 3 tablespoons raw honey; 1 teaspoon pure vanilla extract; Zest of 1 lime; 2 tablespoons fresh lime juice; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground cardamom; 2 tablespoons toasted white sesame seeds, for garnish; Fresh mango slices, for serving; Fresh mint leaves, for garnish (optional)

Ripe mango in a Thai dessert does something to me every single time. There is this moment when the sweetness of the fruit hits the richness of coconut milk and something just clicks. I have eaten variations of mango coconut sweets at Thai restaurants more times than I can count, always wishing I could pull off something like that at home without the refined sugar, the condensed milk, or the sticky rice that leaves me feeling like a balloon. This pudding is my answer to that. It is smooth, it is cold, it is fragrant from the lime zest and cardamom, and it has this gorgeous golden color that makes it look like you spent way more time than you actually did. Thirty minutes of work. That is it. The rest is the fridge doing the heavy lifting.

Nutritional Benefits

Mango: more than just gorgeous color

Ripe mango is a solid source of vitamin C, which supports collagen production and immune function.
It contains vitamin A in the form of beta-carotene, important for skin health and eye function.
Mango provides natural digestive enzymes, particularly amylase, that support healthy carbohydrate breakdown.
The fiber in mango helps slow the absorption of its natural sugars, making it gentler on blood sugar than refined sweets.

Full-fat coconut milk: fat that actually does something

The medium-chain triglycerides (MCTs) in coconut milk are metabolized differently than long-chain fats, providing quick, usable fuel rather than being stored.
Full-fat coconut milk supports the absorption of fat-soluble vitamins like A, D, E, and K.
It gives this pudding a creamy, satisfying texture without any dairy or inflammatory seed oils.

Arrowroot: the grain-free thickener worth keeping in your pantry

Arrowroot is a naturally gluten-free, grain-free starch derived from the arrowroot plant.
It thickens without the blood-sugar spike associated with cornstarch and has a cleaner, more neutral flavor.
Arrowroot is gentle on the digestive tract and has been traditionally used to soothe GI irritation.

Fresh lime juice and zest: small ingredient, big impact

Lime juice adds natural vitamin C and helps brighten the flavor of the mango without added sugar.
The zest contains limonene, a plant compound with antioxidant and anti-inflammatory properties.
The acidity in lime juice also helps balance the richness of the coconut milk, keeping the dessert from feeling heavy.

FAQs

Can I use frozen mango instead of fresh?

Yes, and honestly it works really well. Thaw the mango completely and drain off any excess liquid before blending. The puree might be slightly more watery than fresh, so just blend and sieve as directed and do not skip the sieving step.

Can I substitute something for the arrowroot?

Tapioca starch works almost identically here and is also paleo-friendly. Use the same amount. I would not use cornstarch if you are keeping this grain-free and paleo.

Can I make this ahead of time?

Absolutely. This pudding actually gets better after a full night in the fridge. Make it the evening before and just add your toppings right before serving.

Is honey necessary? Can I leave it out or use something else?

If your mangoes are very ripe and sweet, you can reduce the honey to 1 or 2 tablespoons. Pure maple syrup works as a swap. I would not use a liquid stevia or monk fruit here because the flavor profile does not hold up the same way in a warm cooked pudding.

Why does the pudding need to be sieved?

Mango has fibers in the flesh that will give your pudding a stringy, uneven texture if you skip this step. The sieve takes thirty seconds and makes a real difference in the final texture. Do not skip it.

Is this Whole30?

Not as written because of the honey. The Whole30 program does not allow any sweeteners, even natural ones. If you are doing a strict Whole30, I would honestly just save this recipe for after your reset. It is a great reward.

If you make this, I really want to see it. Tag me and show me that golden pudding. There is something about a Thai-inspired dessert that is this clean and this beautiful that just makes me happy. Share it, pin it, and let me know in the comments if you did anything different with the toppings.

How did your Thai Mango Sticky Coconut Pudding with Fresh Lime and Toasted Sesame turn out? Tag @ThatPaleoChick and share it! #paleodesert #thaiinspired #mangococonut #dairyfreedessert #grainfree #realfoodsweets #thatpaleochick