The vegetarian recipe for Vegan Mango Pudding:

servings – 4


  • 1 1/2 cup golden flax seeds (wash, soak in water overnight and drain)
  • 2 medium size mangoes (peel, take the flesh, 1 1/2 mangoes for blending and cut 1/2 mango into cubes for garnishing)
  • 1 cup roasted cashew nuts
  • 6 tbsp sugar
  • 1 lemon (cut in half and squeeze the juice)


  1. Place golden flax seeds in the blender and puree until smooth.
  2. Pour the flax seed puree into a small saucepan, heat on low flame and keep stirring until first boil.
  3. Turn off the heat and let the puree to cool.
  4. Place flax seed puree, mango, sugar, cashew nuts and lemon juice in a blender; blitz until smooth.
  5. Gentle pour the mixture into dessert bowls and top with mango cubes.
  6. Keep in the refrigerator for at least 2 hours before serving.