Mango Coconut Cheesecake Pudding

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A perfect Summer treat! Creamy and tropical Mango Coconut Cheesecake Pudding cups. No-bake, full of mango and ready in no time. Yummm!

The combination of mango and coconut works beautifully! This dessert transports you to tropical land. The pudding is bursting with mango flavour and suble coconut and makes a great small serve quick dessert.

No Cream Cheese? Make it at home!

Now making cream cheese could not be easier, since you are likely to have everything you need to make rich, tangy and creamy cream cheese right in your kitchen! Delicious homemade cream cheese in no time. Check out the recipe here.

How to make Mango Coconut Cheesecake Pudding?

This pudding is super easy and quick to make. All you need is a little patience and a few easily available ingredients..

  • Cream Cheese – I used Homemade Cream Cheese to make this pudding. Its lighter and still delicious.
  • Coconut Cream – Adding the magical factor to the mango pudding. Coconut cream gives a very subtle tropical favour to the pudding.
  • Mangoes – Alphonso mangoes work best for this recipe because of the rich flavour and colour of the mangoes. You could use any mangoes of your choice.
  • White Chocolate – Sweetness in this recipe is from white chocolate. No additional added sugar. You could use condensed milk instead too.
  • Granola – Adds the crunch to the recipe.


Store the Mango Coconut Pudding in the refrigerator covered for up to 3 days.

Like the recipe? Try more cheesecake recipes

Mango Coconut Cheesecake Pudding

Recipe by thecrumbstoriesCourse: Dessert


Prep time


Chilling time


Total time





A perfect Summer treat! Creamy and tropical Mango Coconut Cheesecake Pudding cups. No-bake, full of mango and ready in no time. Yummm!


  • 200 g Cream Cheese, softened (Try Homemade Cream Cheese)

  • 50 g Coconut Cream

  • 120 g White chocolate, melted

  • 250 g Mango Pulp

  • For Garnish
  • Granola

  • Mangoes, chopped


  • In a bowl or blender, mix cream cheese, coconut cream and melted white chocolate.
  • Divide the mix into two parts. Keep 5 tbsp of mango pulp aside. In one part, add the remaining mango pulp and combine well.
  • Assembling
  • In a dessert cup, add granola at the bottom. Top with plain coconut cream cheese mix. Add a layer of mango pulp kept aside and now the mango cream cheese mix.
  • Cover and chill for atl east 4 hours.
  • Garnish with more mango pulp, sprinkle granola and chopped mangoes before serving.

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