Mango And Coconut Pudding – a delicious recipe with mangoes, mango, lemon juice, coconut milk, pouring cream, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
2
Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
3
Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
4
Strain the mixture through a sieve to remove any lumps. Strain into a jug.
5
Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
6
Refrigerate the puddings overnight or for at least 6 hours, until set.
7
Serve drizzled with some extra coconut milk or fruit.
8
Cooking time does not include refrigeration time.
332
kcal
Calories
12
g
Fat
56
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cheeks frozen mangoes, thawed, 1 cup mango nectar, 1 tablespoon lemon juice, 1/2 cup coconut milk (not cream), and more.
Yes, Mango And Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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