Mango and Coconut Pudding |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season. Ingredients:
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 |
Directions:
1. Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
2. 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. Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
4. Strain the mixture through a sieve to remove any lumps. Strain into a jug.
5. Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
6. Refrigerate the puddings overnight or for at least 6 hours, until set.
7. Serve drizzled with some extra coconut milk or fruit.
8. Cooking time does not include refrigeration time.
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