Recipe Of The Week: Mango Vanilla Bean “Pudding”

Mango season is going strong! Here’s a creative and beautiful way to use this soft, sweet fruit from chef Jessica Cerra.

For access to all of our training, gear, and race coverage, plus exclusive training plans, FinisherPix photos, event discounts, and GPS apps, sign up for Outside+.

Mango season is going strong right now. Here’s a creative and beautiful way to use this soft, sweet fruit with a special addition of real vanilla bean.


Serves 4

2 large ripe mangos
1 vanilla bean
1 banana
1 cup 2% plain Greek yogurt
½ cup low-fat vanilla kefir
½ cup vanilla almond or coconut milk
2 TBSP shredded coconut
1 tsp ground ginger
pinch salt

Recommended Toppings:
Fresh strawberries
Fresh raspberries
Fresh blueberries
Fresh mango
Shredded coconut
Chia seeds

RELATED RECIPE: Cocunut Chia Pudding


1. To remove the fruit from the mango, cut down the center of the mango along each side of the pit. Use a spoon to scoop the fruit from each half of the mango and into a blender. Remove any remaining fruit from around the pit with a knife and add that to the blender.
2. Lay the vanilla bean on a cutting board and slice a line down the middle, so the bean opens up. Run the knife along each half of the bean to remove the seeds.
3. Add the vanilla bean seeds to the blender along with the rest of the ingredients through salt. Blend for 30 seconds until well combined.
4. Serve with your favorite toppings.

RELATED RECIPE: Ahi-Mango-Avocado Stacks

More recipes from Jessica Cerra

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.