Mango Pudding

With lots of fresh sweet mango, this delicious Hong Kong–style mango pudding has a delightful texture, a cross between a rich pudding and silky panna cotta.

Prep Time:

10 minutes

Chill Time:

3 hours

Servings:

Difficulty:

Easy

Ingredients

1 packet (2 ½ tsp) E.D.SMITH® Knox® gelatine
1 cup (250 mL) coconut milk, divided
1 cup (250 mL) mango juice
2 cups (500 mL) chopped fresh ripe or thawed frozen mango (about 2 mangoes)
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) coconut whipped cream
1/2 cup (125 mL) diced fresh mango, for garnishing

Tips

Alternatively, top with 1 tbsp (15 mL) evaporated milk.

Directions

1. In small microwave-safe bowl, sprinkle gelatine over ½ cup (125 mL) coconut milk; let stand 1 minute. Microwave for 30 seconds to 1 minute; stir until gelatine is dissolved.
2. In blender, purée 2 cups (500 mL) chopped mango, mango juice and sugar until well combined and smooth. Transfer gelatine mixture and remaining 1/2 cup (125 mL) coconut milk to blender; pulse until smooth and blended.
3. Divide mango pudding mixture among six 1/2-cup (125 mL) serving cups . Chill in refrigerator for 3 to 4 hours or until set.
4. Garnish each pudding with dollop of coconut whipped cream and diced fresh mango before serving.