Saturday, July 15, 2017

Avocado Chocolate Pudding with Mango Jelly

Serves: 6 to 8

Chocolate and mango, a lip-smacking combination. Agree?

This Avocado Chocolate Pudding is rich, creamy, smooth, sweet and so chocolatey. This luscious pudding with mango jelly is so satiating that you would not want to miss a second serving.


For Avocado Chocolate Pudding

Semisweet Chocolate Chips - 1/2 cup (you can use dark or bittersweet chocolate chips too)
Hass Avocados, very ripe - 4
Soy Milk - 1/2 cup (you can use Whole Dairy/Almond/Coconut/any other milk) at room temperature
Vanilla Extract - 2 teaspoons
Maple Syrup - 1/4 cup
Unsweetened Cocoa Powder - 5 tablespoons
Powdered Sugar - 1/4 cup
Cinnamon Powder - 1/2 teaspoon
Cardamom Powder - 1/2 teaspoon
Cayenne/ Red Chili Powder - 1/8 teaspoon
Heavy Cream - 2 tablespoon (optional)
Banana, very ripe - 1/2 (optional)

For Mango Jelly:

Mango Pulp - 1 1/2 cups
Fine Sugar - 3 tablespoons (adjust depending on the sweetness of the mango pulp)
Agar Agar Flakes - 11/2 tablespoons
Water - 1/2 cup


  1. Take chocolate chips in a microwave-safe bowl. Microwave on HIGH, in intervals of 20 seconds, for a total of about 1 minute, until the chips melt down. Mix the chips thoroughly after each interval. On heating, the chips soften though they still hold shape, so ensure you mix well after each interval. After about 2-3 intervals of 20 seconds each, if all the chips are soft when touched with a knife of skewer, take the bowl off the microwave and mix thoroughly until it turns creamy, for about a minute.
  2. Halve the avocados and scoop out the pulp. Chop the pulp or mash them.
  3. If using banana, mash it up. Keep aside.
  4. In a food processor (preferably) or a blender, take whole milk, maple syrup, vanilla extract, cocoa powder, powdered sugar, cinnamon powder, cardamom powder, cayenne/red chili powder. Blend until well combined.
  5. Pour in the melted chocolate. Continue blending to well combine all the ingredients.
  6. Now add avocado pulp and mashed banana. Blend until it is smooth and creamy.
  7. If using heavy cream for extra creaminess, add it now and blend it until it is smooth and creamy.
  8. Scoop out the prepared pudding into ramekins or any other serving bowls until they are 2/3 filled. Using a small spatula or a spoon, level the pudding surface.
  9. Soak agar agar flakes in 1/2 cup of water for about 10 minutes to soften it.
  10. Bring agar agar to boil, stirring until it dissolved completely. Ensure that the mixture is not grainy with tiny pieces of agar agar as it will not set properly.
  11. Now add sugar and mango pulp, mix well to combine.
  12. Pour 3-4 tablespoons of the prepared mango mixture on top of the avocado chocolate pudding.
  13. Cover and refrigerate the bowls until you serve.
  14. Serve topped with maraschino cherries, fresh berries and mint or any other topping of your choice. 


  1. If you are using dark or bittersweet chocolate chips and like your pudding sweet, increase the amount of sugar by 2-3 tablespoons.
  2. The avocados must be very ripe. If not, the pudding will not be very creamy and smooth.
  3. For the mango jelly, you can use tinned mango pulp, frozen pulp (thaw before use) or fresh pulp by pureeing fresh mango pieces. Adjust the sugar quantity depending on the sweetness.