They say Memorial Day marks the unofficial start of summer. By the looks of today’s weather forecast, I’ll believe it! We’re supposed to reach into the low 90s in upstate New York today, and, well, that’s just not the norm up here this time of year.
The hot, humid weather has me wishing I could subsist on coolattas from Dunkin Donuts and soft serve ice cream, but luckily I can enjoy healthier cool treats like this easy mango pudding.
A few weeks ago, on one of my quad-annual trips to Trader Joe’s, I spotted this lovely jar of mango butter. It seems mango has quickly become the gotta-have-it fruit of the year, and I’m not complaining! I love the intense, tropical flavor of fresh mango.
So, the pudding. Don’t worry – you don’t need to whisk a single egg yolk for this pudding. All you need is plain Greek yogurt and mango butter. The TJ’s mango butter is much thicker than other fruit butters (apple, pumpkin, etc.), which, when mixed with thick Greek yogurt, makes for a delightful, tropical, and sensible treat!
Top it however you like. I enjoyed mine with fresh strawberries, blackberries, and a few cake bars pieces as well. Mango, chocolate, and coconut were meant to be.
Easy Mango Pudding
For each serving, mix 6 ounces plain Greek yogurt with 1 1/2 to 2 tbsp. mango butter until smooth. Serve immediately or refrigerate. Top with fresh fruit for breakfast or snack, or with cake or brownies for a delicious dessert!