Description
Indulge in a creamy Mango Coconut Pudding made with fresh mango puree and rich coconut milk. This delightful dessert is perfectly sweetened and garnished with fresh mango slices and mint, making it a refreshing treat for any occasion.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup fresh mango puree (about 2 ripe mangoes)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1/4 cup shredded coconut (unsweetened)
- Fresh mango slices, for garnish
- Mint leaves, for garnish (optional)
Instructions
- Start by selecting ripe mangoes. You want them to be slightly soft to the touch and fragrant.
- Peel the mangoes and cut the flesh away from the pit.
- Chop the mango flesh into smaller pieces and place them in a blender or food processor.
- Blend until smooth. If you prefer a chunkier texture, pulse the blender a few times instead of blending continuously.
- Measure out 1 cup of the mango puree and set it aside.
- In a medium saucepan, combine the coconut milk, sugar, cornstarch, and salt.
- Whisk the mixture together until the cornstarch is fully dissolved and there are no lumps.
- Add the water to the saucepan and continue to whisk until everything is well combined.
- Place the saucepan over medium heat and cook the mixture, stirring constantly.
- As the mixture heats up, it will begin to thicken. This should take about 5-7 minutes.
- Once it reaches a pudding-like consistency, remove it from the heat.
- Stir in the vanilla extract into the thickened coconut mixture.
- Gradually add the mango puree to the coconut mixture, stirring continuously to ensure it is well incorporated.
- Taste the mixture and adjust the sweetness if necessary by adding more sugar, a tablespoon at a time.
- If you want a more intense mango flavor, feel free to add a bit more mango puree.
- Once the mango and coconut mixture is well combined, pour it into individual serving cups or a large bowl.
- If youre using cups, fill them about three-quarters full to allow for any expansion as it sets.
- Sprinkle the shredded coconut evenly over the top of each cup for added texture and flavor.
- Cover the cups or bowl with plastic wrap or a lid to prevent a skin from forming on the surface.
- Place the pudding in the refrigerator and let it chill for at least 4 hours, or until it is fully set.
- Once the pudding has set, remove it from the refrigerator.
- If you used a large bowl, scoop the pudding into individual serving dishes.
- Top each serving with fresh mango slices for a beautiful presentation.
- If desired, add a few mint leaves on top for a pop of color and freshness.
- Serve immediately and enjoy the tropical flavors of this delightful mango coconut pudding!
Notes
- Choosing Mangoes: The key to a delicious pudding is ripe mangoes. Look for mangoes that yield slightly to pressure and have a sweet aroma.
- Coconut Milk: For a richer flavor, use full-fat coconut milk. If you prefer a lighter version, you can use light coconut milk, but the pudding may be less creamy.
- Sweetness Level: Adjust the sugar according to your taste. If youre using very ripe mangoes, you might find that you need less sugar.
- Texture Variations: If you like a bit of crunch, consider adding chopped nuts or seeds on top before serving.
- Storage: The pudding can be stored in the refrigerator for up to 3 days. Just make sure to cover it well to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes