Mango Coconut Pudding … a celebration of Alphonsos

“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
Michael Bassey Johnson

Mango Coconut Pudding …when you can’t get enough of the mango season, and you can’t stop yourself from bringing together favourite flavours! These were everything they look like and more … delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it’s just one of those puddings that were meant to be …The better halves office in Bombay sent him a box of the most delicious Alphonsos. This variety of mangoes is possibly the most famous one across the globe, and most coveted. It is also most pursued by lovers of the fruit for the very short season that it shows up for.How better to explain Alphonsos than in Sejal Sukhadwala’s poetic and charming words as he writes in The Guardian “As anyone who’s tasted an Alphonso mango knows, its short season, from now until the end of June, is a major cause for celebration. Often making an appearance on “1,000 things to eat before you die”-type lists, this Indian variety has become more and more popular in the UK. It’s easy to see why. Alphonso’s voluptuous shape and sunshine-yellow skin reveals succulent saffron-coloured flesh that’s smooth and buttery: imagine a cross between peach, nectarine, apricot and melon with notes of honey and citrus. But better.”And I’m one of those people who find it hard to leave good enough alone. That mango was phenomenal but I wanted to do a dessert with it. Being summer, more of my fruit based desserts are quick and simple, often light puddings or a panna cotta. I did a series of desserts with mango juice not so long ago. Take a look!IMHO, if there are mangoes, it calls for a celebration. The good thing about the king of fruits is that it is so versatile. You can practically enjoy it at every meal. Our mornings and sometimes evenings are spent lazily sipping a Mango Fresh Turmeric Buttermilk Lassi these days. What’s not to love about fruit in season? More importantly, what’s not to love about mangoes? My entire childhood was spent climbing mango trees and eating mangoes!Aam ki chutney or a quick mango pickle also rule the roost. Aam panna or a Mango Cooler is one of the best things ever to keep the heat at bay. There’s no end to how versatile this fruit can be. For today, let me share my current favourite Mango Coconut Pudding. Like all good things in life, there is a small story behind how they came to be.

The Mango Coconut Pudding inspired by a popular dessert in Hong Kong, the Chinese Mango Pudding. The pudding is said to have Indian origins, and it seemed apt since the better halves company is Hong Kong based. This is my take on it, topped also with phalsas {a native Indian summer berry, drewia asiatica} and fresh mint.And before I leave you with the recipe, just sharing the announcement for my 7th Food Styling & Photography Workshop with Darter at Dirty Apron, New Delhi. All details can be found here, or click the image below.

Mango Coconut Pudding

Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings 6

Ingredients

  

Mango Coconut Pudding

• 400 g mango from 4-5 Alphonsos
• 250 g single cream
• 400 ml coconut milk
• 4 tsp gelatin
• 1/2 cup raw sugar

Topping

• 1 mango diced
• 1/4 cup phalsa berry
• Few sprigs fresh mint

Instructions

 

• Sprinkle the gelatin over 100ml coconut milk, and leave to soften. Stir.
• Place mango and 200ml coconut milk in a blender. Blend to a smooth puree.
• Place remaining coconut milk plus cream with sugar in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
• Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
• Top with unsweetened cream, diced mango, phalsa berries and fresh mint. {Can be made 2-3 days in advance}