Today we combine a tropical fruit and cold climate dessert to get mango pudding. Mango pudding is typically served cold and takes just 15 or so minutes of prep to make.
- Mango pulp: 30/32oz can or 4 cups (1 cup typically works out to one medium large mango)
- Coconut milk: 14oz can or 5/3 cups (1 cup is about 2.8 fl oz.)
- 2 gelatin packets (3.6g)
- 3/4 cup hot water
- 1 cup sugar
Combine mango pulp and coconut milk together. Boil water and add gelatin. (Sprinkle gelatin while stirring with whisk to prevent clumping.) Add sugar. Add this mixture to mango/coconut milk while stirring. This is it – 15 minutes and you are about done!
Pour the combined mixture in individual dessert bowls, or large dish, or however you wish to present the pudding. Put the pudding container(s) in fridge to set and cool for at least 2 hours. I typically make it the previous day.
Serve direct from fridge. Bon Appetit!
Please note that this is a forgiving recipe. The amounts I have used and enumerated above are based on how the ingredients I bought were packaged. You can make substitutions also such as fruit pectin instead of gelatin.
7/4/2013 I made this for a 4th of July get together and got great reviews. Everyone liked it. My next iteration is going to be substituting honey for sugar as I think that a “honey mango” flavor will work well.