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Mango And Coconut Pudding

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Ingredients

Adjust Servings:
3 cheeks frozen mangoes thawed
1 cup mango nectar
1 tablespoon lemon juice
1/2 cup coconut milk (not cream)
1/2 cup pouring cream
2/3 cup caster sugar (fine sugar)
10 g gelatin powder

Nutritional information

245.9
Calories
76g
Calories From Fat
8.5g
Total Fat
6.3 g
Saturated Fat
13.2mg
Cholesterol
25.7mg
Sodium
42.8g
Carbs
2.4g
Dietary Fiber
39.1g
Sugars
3.2g
Protein
233g
Serving Size (g)
6
Serving Size

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Mango And Coconut Pudding

Features:
    Cuisine:

    This makes a very firm pudding/jello, similar in texture to packaged mango coconut pudding mixes. It could be made in a small mold and turned out on a plate, with a garnish or crisp cookie for an elegant small dessert or entree course. It does have quite a bit of added sugar, and may be too cloying for the indicated serving size. The first time I made it, I followed the recipe as written, and ended up losing a lot of gelatin on the walls of the food processor. The second time, used the minimum nectar to puree the whole mango, and used the remaining nectar to hydrate and dissolve the gelatin. I then mixed the gelatin, the puree, and the coconut milk/cream/sugar in a bowl, and got a much more consistent texture.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Mango and Coconut Pudding, A Chinese-style cold dessert pudding – 6 serves. This recipe uses frozen mango, but you can use fresh if in season., This makes a very firm pudding/jello, similar in texture to packaged mango coconut pudding mixes. It could be made in a small mold and turned out on a plate, with a garnish or crisp cookie for an elegant small dessert or entree course. It does have quite a bit of added sugar, and may be too cloying for the indicated serving size. The first time I made it, I followed the recipe as written, and ended up losing a lot of gelatin on the walls of the food processor. The second time, used the minimum nectar to puree the whole mango, and used the remaining nectar to hydrate and dissolve the gelatin. I then mixed the gelatin, the puree, and the coconut milk/cream/sugar in a bowl, and got a much more consistent texture., A Chinese-style cold dessert pudding – 6 serves. This recipe uses frozen mango, but you can use fresh if in season.


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    Steps

    1
    Done

    Use a Food Processor-Puree the Mango, Nectar and Lemon Juice Until Smooth. Leave the Mango Puree in the Processor Bowl.

    2
    Done

    Add the Coconut Milk, Cream and Caster Sugar to a Saucepan. Bring to a Simmer and Stir For About 5 Minutes, Until the Sugar Dissolves. Sprinkle Over the Gelatin and Quickly Whisk Until the Gelatin Is Dissolved.

    3
    Done

    Add the Milk Mixture to the Mango Puree in the Food Processor Bowl. Process Until Well Combined.

    4
    Done

    Strain the Mixture Through a Sieve to Remove Any Lumps. Strain Into a Jug.

    5
    Done

    Pour the Pudding Mixture Into 6 Serving Bowls or Ramekins. Cool 10 Minutes on Your Benchtop.

    6
    Done

    Refrigerate the Puddings Overnight or For at Least 6 Hours, Until Set.

    7
    Done

    Serve Drizzled With Some Extra Coconut Milk or Fruit.

    8
    Done

    Cooking Time Does not Include Refrigeration Time.

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    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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