Silky Air Fryer Cardamom-Saffron Mango Pudding for Speedy Meal Prep
This creamy, aromatic pudding combines ripe mango with warm cardamom and luxurious saffron, all set in a silky coconut milk base. Cooked quickly in the air fryer for a perfect make-ahead dessert that's both gluten-free and vegetarian.
Ingredients
Ingredients
- 2 cups ripe mango cubed, about 1 large mango
- 1 can full-fat coconut milk 13.5 oz can, shaken well
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp ground cardamom
- 1/4 tsp saffron threads lightly crushed
- 1 tbsp cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Notes
Storage: Cover and refrigerate for up to 4 days. Make-Ahead: Prepare and cook a day in advance; flavors meld beautifully overnight. Variations: Substitute mango with ripe papaya or peaches. For a vegan option, ensure sugar is vegan. Serving Suggestion: Top with toasted coconut flakes or a drizzle of honey.