Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/2 cup coconut milk
- 1/4 tsp salt
Special equipment needed:
- Blender
- Pudding molds or ramekins
Step-by-step instructions:
1. In a blender, puree the diced mangoes until smooth.
2. In a saucepan, combine the pureed mangoes, 1 cup water, and sugar. Bring to a boil over medium heat, stirring occasionally.
3. In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth.
4. Slowly pour the cornstarch mixture into the mango mixture, whisking constantly to prevent lumps from forming.
5. Continue to cook the mixture, stirring constantly, until it thickens and becomes translucent, about 5-7 minutes.
6. Remove the saucepan from the heat and stir in the coconut milk and salt until well combined.
7. Pour the mixture into pudding molds or ramekins and let cool to room temperature.
8. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 223
- Fat: 5g
- Carbohydrates: 45g
- Protein: 1g
- Sodium: 154mg
- Sugar: 38g
Substitutions for ingredients:
- Mangoes can be substituted with any other fruit of your choice.
- Coconut milk can be substituted with heavy cream or milk.
Variations:
- Add diced fruit or nuts to the pudding mixture for added texture.
- Top with whipped cream or toasted coconut flakes before serving.
Tips and tricks:
- Make sure to whisk the cornstarch mixture thoroughly to prevent lumps from forming.
- Use ripe mangoes for the best flavor.
- To unmold the pudding, dip the molds or ramekins in hot water for a few seconds before inverting onto a plate.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pudding is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pudding in clear glass bowls or cups to showcase the vibrant color.
- Top with fresh fruit or a sprig of mint for added visual appeal.
Garnishes:
- Fresh fruit
- Whipped cream
- Toasted coconut flakes
- Mint leaves
Pairings:
- This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the pudding mixture is too thick, add a little more water or coconut milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean utensils and cookware when preparing this recipe.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Mango pudding is a popular dessert in many Asian countries, including China, Hong Kong, and Singapore.
Flavor profiles:
- This pudding is sweet and creamy with a tropical mango flavor.
Serving suggestions:
- Serve this pudding as a refreshing dessert after a spicy meal.
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Region: Indonesian