Photo by Alex Lau, Styling by Sue Li
Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.
Recipe information
Yield
Makes 2
Ingredients
3 small very ripe Ataulfo mangoes or 1 Tommy Atkins mango
⅓ cup plain whole-milk Greek yogurt
2 tablespoons lucuma powder
¼ cup fresh lime juice, divided
Kosher salt
2 teaspoons agave syrup (nectar)
1 teaspoon chia seeds
½ teaspoon nigella seeds
Preparation
Step 1
Peel mangoes and remove flesh from pits. Cut mangoes into ½" pieces; set aside ½ cup. Purée remaining mango, yogurt, lucuma powder, 2 Tbsp. lime juice, and a pinch of salt in a food processor or blender, scraping down sides and adding a splash of water if needed to loosen, until mixture is smooth. Divide between 2 glasses. Chill pudding 1 hour to firm up, if needed.
Step 2
Toss reserved ½ cup mango with agave syrup, chia seeds, nigella seeds, a tiny pinch of salt, and remaining 2 Tbsp. lime juice in a small bowl. Top pudding with mango mixture.
Step 3
Do Ahead: Pudding can be made 3 days ahead; cover and chill.
Recipe notes
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