Filipino Desserts

Mango Pudding 2

 

Ingredients

 

2 medium to large ripe mangoes (see link for mango shopping and prep. tips)

1 packet gelatine (3 tsp.)

1/2 cup hot water

1/3 cup white sugar

1 cup good-quality coconut milk (*see below for substitutions)

 

Directions

 

Make sure your mangoes are ripe (see link above) – 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 bowl. 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. Also 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, and ENJOY!

 

*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.

 

Christina’s friend Cheryl

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