Mango Coconut Pudding

Photo by Dunja B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium to large ripe mangoes (for tips on buying fresh mangoes, see below)

  • 1

    packet gelatine (3 tsp.)

  • 1/2

    cup hot water

  • 1/3

    cup white sugar

  • 1

    cup good-quality coconut milk (*see below for substitutions)

Directions

1.Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender. 2.In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps. 3.Add the sugar to the hot water/gelatin mixture and stir to dissolve. 4.Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined. 5.Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY! *For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk

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