Description
This Coconut Mango Pudding is a creamy, tropical dessert that combines the sweetness of mango with the rich flavor of coconut cream. Lightly gelled and chilled, it offers a smooth and refreshing treat perfect for warm weather or anytime you crave a simple, elegant dessert.
Ingredients
Scale
Main Ingredients
- 1 cup Mango (160g), fresh or frozen (thawed)
- 3/4 cup Coconut Cream
- 1/4 cup Cold Water
- 2 teaspoons Gelatin
Instructions
- Bloom the Gelatin: In a medium bowl, combine the 2 teaspoons of gelatin with 1/4 cup cold water. Let it sit undisturbed for 10 minutes to allow the gelatin to absorb the water and soften.
- Prepare Mango Coconut Puree: While the gelatin is blooming, blend the 1 cup of fresh or thawed mango with 3/4 cup coconut cream until smooth. Pour the puree into a small saucepan and heat over medium heat for about 2 minutes until warmed but not boiling, to help dissolve the gelatin later.
- Combine Gelatin and Puree: Pour the warmed mango and coconut mixture into the gelatin bowl. Whisk thoroughly to dissolve the gelatin completely and ensure a smooth, uniform mixture.
- Chill the Pudding: Transfer the mixture to serving dishes or molds. Refrigerate for at least 2 hours, or until the pudding is fully set and has a firm, gelled texture.
Notes
- If using powdered gelatin, ensure it fully dissolves by warming the puree gently but do not let it boil.
- For a vegan version, substitute gelatin with agar-agar following package instructions.
- Use ripe mangoes for the best sweetness and flavor.
- Can be prepared ahead and stored in the refrigerator for up to 2 days.
- Adjust sweetness by adding honey or sugar to the puree before heating if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Keywords: Coconut Mango Pudding, Mango Dessert, Coconut Cream Dessert, Gelatin Pudding, Tropical Pudding
