Mango and Coconut Pudding Recipe #228825
A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season.
by **Jubes**
40 min | 30 min prep
SERVES 6
- 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
- Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
- 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.
- Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
- Strain the mixture through a sieve to remove any lumps. Strain into a jug.
- Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
- Refrigerate the puddings overnight or for at least 6 hours, until set.
- Serve drizzled with some extra coconut milk or fruit.
- Cooking time does not include refrigeration time.
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5 stars