This mango pudding is simply the best. And it's also one of the easiest to put together. What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or regular milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding.
It's also healthier for you (lactose-free, plus it provides healthy fats that are good for your heart!). You'll have it whipped up and in the refrigerator in just a few minutes.
- Make sure your mangoes are ripe - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
- In a saucepan, heat up the water until it reaches a rolling boil. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
- Add the sugar to the hot water/gelatin mixture and stir to dissolve.
- Add this mixture to the mango in the food processor/blender. Add the coconut milk. Blitz briefly until ingredients are combined.
- Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit.
*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, or 1/2 cup whipping cream and 1/2 cup milk.
If You Can't Find Ripe Mangoes: In the winter, it's often hard to find good fresh mangoes. In a pinch, you could always use canned mango slices. Just be sure to drain the fruit well.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||13 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||3 g|