Easy Banana-Mango Low Fat Vegan Pudding Recipe

I LOVE pudding, mangoes, and bananas. When I was thinking up a raw, low fat vegan dessert, a fruit pudding naturally came to mind. This simple and delicious dessert takes less then five minutes to make.


1 banana, peeled
1 mango, peeled and pitted
1/2 to 1 teaspoon ground cinnamon


First, mash the banana in a clean bowl. You can use a fork or a potato masher, either will work. Then add the banana and cinnamon to your blender and blend until creamy. This will give you a creamy base so that you can blend the mango without adding water.

Next, chop the mango and add it to the banana and cinnamon mixture. Blend on low until creamy. Be careful not to over blend. You should have a thick, pudding consistency.

NOTE: To make this pudding cold, freeze the banana for 3 to 4 hours (not more then 4 hours). The banana will be half frozen and will cut easily. Chop the banana and blend with the cinnamon. Follow the rest of the directions above.

Serve right away.

Variation: Green Pudding

You can also add greens to this pudding. Seriously! Add a small handful of finely chopped, fresh baby spinach or some butter lettuce to give the dessert a funky green color and lots of additional nutrients like calcium, iron, magnesium and vitamin K. You won’t taste the greens either.

You can also add spirulina for extra protein and minerals and you’ll get a beautiful deep, blue-green color.


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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, The 30-Day Whole Foods Challenge, and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.