Mango and Coconut Pudding

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. 1

   Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.

2. 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. 3

   Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.

4. 4

   Strain the mixture through a sieve to remove any lumps. Strain into a jug.

5. 5

   Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.

6. 6

   Refrigerate the puddings overnight or for at least 6 hours, until set.

7. 7

   Serve drizzled with some extra coconut milk or fruit.

8. 8

   Cooking time does not include refrigeration time.