Follow these simple, step-by-step instructions to create a perfectly smooth and decadent Instant Coconut Mango Pudding. The key to success lies in the blending technique and allowing adequate time for the pudding to chill and set.

1. Prepare the Mangoes: Begin by washing and drying your mangoes. Carefully peel the skin away using a sharp paring knife or a vegetable peeler. Slice the mango flesh away from the large, flat pit in the center. Cut the flesh into rough 1-inch cubes. You should have approximately 3 cups of cubed mango. Place the mango cubes into the carafe of a high-speed blender.
2. Create the Base Mixture: Pour the entire can of chilled, full-fat coconut milk into the blender with the mangoes. Add your chosen sweetener (starting with a little less if your mangoes are very sweet), the fresh lime juice, pure vanilla extract, and the pinch of salt.
3. First Blend: Secure the lid on the blender. Start blending on a low speed, gradually increasing to high. Blend for 60-90 seconds, or until the mixture is completely smooth and homogenous. There should be no visible chunks of mango left. This step is crucial for achieving a silky, lump-free final texture. Once blended, pause and taste the mixture. If it needs more sweetness, add more maple syrup or agave now and give it a quick pulse to incorporate.
4. Create the Thickener Slurry: In a small, separate bowl, place the 3 tablespoons of cornstarch. To prevent lumps, create a slurry by adding about 3-4 tablespoons of the mango-coconut mixture from the blender into the bowl with the cornstarch. Whisk vigorously with a fork or a small whisk until the cornstarch is completely dissolved and you have a smooth, thin paste. Do not add the dry cornstarch directly to the blender, as it can clump together and fail to thicken the pudding evenly.
5. Final Blend: Pour the cornstarch slurry back into the blender with the rest of the mango mixture. Secure the lid and blend on medium-high speed for another 30 seconds. This final blend ensures the thickener is evenly distributed throughout the pudding base, which is essential for a uniform set. The mixture will still be liquid at this stage; the thickening magic happens during the chilling process.
6. Portion and Chill: Immediately pour the pudding mixture into your desired serving vessels. You can use individual ramekins, small glass jars, dessert bowls, or a single larger serving dish. Pouring it right after blending is important, as it will begin to set as it sits.
7. The Patient Wait: Cover the serving dishes with plastic wrap, pressing it gently onto the surface of the pudding to prevent a skin from forming. Place the puddings in the refrigerator to chill for at least 4 hours. For the best, firmest texture, chilling for 6 hours or even overnight is highly recommended. The longer it chills, the more the flavors will meld and the thicker the pudding will become. Once fully set, it’s ready to be garnished and served.