Recipe by **Jubes**
A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season.
Top Review by realbirdlady
This makes a very firm pudding/jello, similar in texture to packaged mango coconut pudding mixes. It could be made in a small mold and turned out on a plate, with a garnish or crisp cookie for an elegant small dessert or entree course. It does have quite a bit of added sugar, and may be too cloying for the indicated serving size. The first time I made it, I followed the recipe as written, and ended up losing a lot of gelatin on the walls of the food processor. The second time, I used the minimum nectar to puree the whole mango, and used the remaining nectar to hydrate and dissolve the gelatin. I then mixed the gelatin, the puree, and the coconut milk/cream/sugar in a bowl, and got a much more consistent texture.
- 3 cheeks frozen mangoes, thawed
- 1 cup mango nectar
- 1 tablespoon lemon juice
- 1⁄2 cup coconut milk (not cream)
- 1⁄2 cup pouring cream
- 2⁄3 cup caster sugar (fine sugar)
- 10 g gelatin powder
Directions See How It's Made
- Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
- 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.
- Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
- Strain the mixture through a sieve to remove any lumps. Strain into a jug.
- Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
- Refrigerate the puddings overnight or for at least 6 hours, until set.
- Serve drizzled with some extra coconut milk or fruit.
- Cooking time does not include refrigeration time.