Frickin’ Rawsome Mango Cherry Pudding Recipe: Peak Summer in a Bowl

With cherry season upon us, I felt it was time to share a simple, sweet, satiating cherry recipe that’ll blow your mind. This dish is legitimately one of my top 3 ways to eat cherries, and trust me, I’ve eaten cherries in just about every way imaginable.

My Cherry Obsession

Cherries are one of my all-time favorite fruits. I remember a time when I set up my hammock tent between cherry and nectarine orchards in Osoyoos, British Columbia. Let’s just say I ate more than my fair share, according to some people. Way more. The orchard owner might have had some opinions.

Eaten alone straight from the tree when hungry till full? That’s my absolute favorite. But cherries are also incredible in smoothies, fruit salads, or chopped into green salads. All delicious options. This mango cherry pudding recipe, though, has earned its place in my top 3 cherry preparations, and for good reason.

Why This Combination Works So Well

The combo of sweet mangoes with tart sweet cherries creates this incredible flavor profile that’s both refreshing and decadent. The mango provides the creamy pudding base while the cherry halves add texture and that perfect burst of flavor in every bite. The dates bring just a touch of caramel sweetness that ties everything together.

This mango cherry pudding is also ridiculously simple to make. We’re talking three ingredients plus some slicing and blending. If you can operate a knife and a blender, you can make this. And the result looks like something you’d pay $15 for at a fancy raw restaurant.

The Recipe

Frickin’ Rawsome Mango Cherry Pudding

Ingredients:

Cherries (4 cups / 570 g)

Mangos (3 whole mangos / 900 g)

Medjool Dates (2 dates / 40 g)

Instructions:

Pit and slice cherries in half. Place half in a bowl and half in the blender, reserving 6 pieces to make things fancy. Slice the mangos (watch my video for the best technique) and place the “cheeks” in the blender. Eat the centers if you wish, that’s cook’s privilege. Add the two pitted dates to the blender. Blend till smooth as can be, then pour over the halved cherries. Arrange the extra cherries in a beautiful way on top and share on Instagram for maximum effect.

(800 Calories)

Pro Tips for Perfect Results

Mango Selection: You want ripe mangos for this mango cherry pudding. If they’re still firm and green, let them ripen on your counter for a few days. A ripe mango will give slightly when you press it and smell sweet at the stem end.

Cherry Prep: Pitting cherries can be tedious, but it’s worth it. I use a cherry pitter when I’m doing big batches, but for this recipe you can easily pit them with a knife. Just slice around the pit and twist the halves apart.

Blender Power: I highly recommend using a Vitamix. Dense dates? No problem. No presoaking needed. Frozen bananas? Time for ice cream. Brown coconut or whole seeds? Make a thick sauce or nut butter. The possibilities are endless. A Vitamix is a must in a raw kitchen.

Texture Control: If you want your pudding thicker, use less mango flesh or add an extra date. If you want it thinner and more sauce like, add a bit of water to the blender.

Make It Instagram Worthy

The presentation of this mango cherry pudding is half the fun. When you pour that golden mango pudding over the deep red cherry halves, the color contrast is stunning. Arrange those reserved cherry halves on top in a pretty pattern. Maybe add a mint leaf if you’re feeling fancy. Take a photo in good natural light and watch the likes roll in.

Shout out to @MissAshleyLauren on Instagram who took an absolutely gorgeous photo of this dish. She nailed it. Go check out her page for serious food photography inspiration.

Cherry Season Is Short, Don’t Miss It

Here’s the thing about cherries: the season is frustratingly short. Depending on where you live, you might only have a few weeks to a couple months of peak cherry availability. When they’re in season, they’re abundant and affordable. When they’re not, they’re either unavailable or ridiculously expensive and mediocre.

So when cherry season hits, go hard. Make this mango cherry pudding multiple times. Freeze some cherries for smoothies later. Eat them by the handful. Put them in salads. Just don’t let the season pass without fully appreciating these incredible fruits.

More Cherry Goodness

If you’re as obsessed with cherries as I am and want more simple, delicious, hygienic raw vegan cherry recipes, check out my “101 Frickin’ Rawsome Recipes”. It includes another one of my favorite cherry creations: “Colossal Pineapple Cherry.” Because why stop at one amazing cherry recipe when you can have dozens?

This mango cherry pudding has become a summer fave for me, and I hope it becomes one for you too. It’s the perfect way to celebrate cherry season in all its fleeting glory.