Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free

Red Quinoa and Mango Pudding

With this recipe, I have given you a basic template and then made suggestions for additions and variations to the simple, creamy, no-or-low-sugar, whole grain dessert. This recipe calls for date paste, which I talk about in my Chocolate Ganache Torte blog post.
Course Dessert
Cuisine American
Yields 4 servings
Author Fran Costigan


  • 1 cup cooked red quinoa.
  • 1 cup almond or soy milk
  • 3 1/2 ounces dried mango Use all but 1/2 cup of the hydrated mango to cook the pudding (the remaining 1/2 cup will be garnish)
  • 1/4 cup date paste
  • 3 tablespoons mango soaking water
  • 2 tablespoons oat flakes (oatmeal)
  • 1 1/2 teaspoon ginger powder, more to taste
  • pinch salt
  • 1 to 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons coconut or cane sugar, optional


Make the Pudding

  1. Combine all of the ingredients except for the lime juice and optional sweetener in a medium saucepan and cook to a low boil over medium heat. Watch out, as the pudding may spatter.
  2. Reduce the heat to low, set a cover on the pot askew and simmer 6 to 8 minutes, stirring a few times.
  3. Much of the liquid will have been absorbed but the quinoa will be still soupy, not dry.
  4. Remove from the heat. Keep the saucepan covered for 10 minutes.
  5. Uncover the saucepan and taste. Add the lime juice, starting with the smaller amount, unless you like the pudding straight from the pot. Add the sugar if you want a sweeter pudding.

Serve the Pudding

  1. The soft pudding benefits from crunch so make it healthy. You can add coarsely chopped toasted walnuts or cacao nibs.
  2. Add a few pieces of the reserved mango to the top
  3. Make it a party and add a dollop of Vanilla Custard Cream

Recipe Notes

Want a richer pudding? Use coconut milk.

Want a sweeter pudding? Add more sweetener.

Try something else: replace the mango with pitted, chopped dates or diced sweet potato.