Mango Pudding -- Lactose-Free (Thailand) – a delicious recipe with mangoes, packet gelatin, hot water, granulated sugar, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
2
In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
3
While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
4
Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
5
Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
6
Serve cold on its own, or with fresh fruit & ENJOY!
132
kcal
Calories
2
g
Fat
27
g
Carbs
2
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 5 ingredients. The key ingredients include: 2 large mangoes, ripe (bright orange or yellow & fairly soft), 1 (3/8 ounce) packet gelatin, 1/2 cup hot water, 1/3 cup granulated sugar, and more.
Yes, Mango Pudding -- Lactose-Free (Thailand) 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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