Mango Coconut Pudding (Manjar De Manga) – a delicious recipe with Mangoes, Sugar, Milk, Coconut Milk, Constarch, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large blender, blend all the ingredients until mixture is completely combined and has the consistency of a fruit smoothie. If your blender is not large enough, split ingredients into equal parts and process in two batches.
2
Coat a cake mold with a light coat of butter and then sugar. Set aside.
3
Transfer mixture from the blender to a large sauce pan and cook over medium heat until it starts to bubble, stirring frequently. Then stir constantly until mixture thickens to the consistency of a porridge.
4
Pour cooked pudding into the prepared cake mold. Allow to cool to room temperature. Refrigerate at least 2 hours.
5
To serve, place a servicing platter over the top of the cake mold and flip the two so that the pudding ring is centered on the serving platter.
6
Cover with mango syrup with fruit (recipe below), and serve.
307
kcal
Calories
2
g
Fat
73
g
Carbs
5
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 6 ingredients. The key ingredients include: 5 cups Cubed Fresh, Ripe (But Not Mushy) Mangoes, 1-1/2 cup Sugar, Plus More For Coating The Pan, 1-1/2 cup Milk, 1-1/2 cup Coconut Milk, and more.
Yes, Mango Coconut Pudding (Manjar De Manga) 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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