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.
Ingredients
Mango Coconut Pudding
- 400 g mango from 4-5 Alphonsos
- 250 g single cream
- 400 ml coconut milk
- 4 tsp gelatin
- ½ cup raw sugar
Topping
- 1 mango diced
- ¼ 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}