Desserts > Puddings > Mango Puddings

Mango Pudding with Coconut Flakes Recipe

Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1/2 cup unsweetened coconut flakes

Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Mixing bowl
- Serving glasses or bowls

Step-by-step instructions:
1. In a blender or food processor, puree the diced mangoes until smooth.
2. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until well combined.
3. Add the water to the saucepan and whisk until smooth.
4. Heat the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove the saucepan from the heat and stir in the mango puree until well combined.
6. Pour the mixture into a mixing bowl and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set.
8. Toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently.
9. To serve, spoon the mango pudding into serving glasses or bowls and top with the toasted coconut flakes.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
This recipe makes 4 servings.

Nutritional information:
Calories per serving: 366
Fat: 22g
Carbohydrates: 42g
Protein: 3g
Sodium: 152mg
Sugar: 35g

Substitutions for ingredients:
- You can use fresh or canned mangoes for this recipe.
- You can use sweetened coconut flakes if you prefer a sweeter pudding.

Variations:
- You can add a teaspoon of vanilla extract to the pudding mixture for extra flavor.
- You can use other fruits such as strawberries or peaches instead of mangoes.

Tips and tricks:
- Make sure to whisk the pudding mixture constantly while heating to prevent lumps from forming.
- You can adjust the amount of sugar to your liking.
- To make the pudding smoother, strain the mango puree before adding it to the pudding mixture.

Storage instructions:
Store the leftover mango pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
You can serve the mango pudding cold or at room temperature. Do not heat the pudding as it will become too runny.

Presentation ideas:
Serve the mango pudding in clear glasses or bowls to show off the layers of mango and coconut flakes.

Garnishes:
You can garnish the mango pudding with additional toasted coconut flakes or fresh fruit slices.

Pairings:
This pudding pairs well with a cup of hot tea or coffee.

Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of fresh fruit.

Troubleshooting advice:
- If the pudding mixture is too thick, add a little more water to thin it out.
- If the pudding is too runny, add more cornstarch to thicken it.

Food safety advice:
Make sure to refrigerate the pudding for at least 2 hours to ensure it sets properly.

Food history:
Mango pudding is a popular dessert in many Asian countries, especially in China and Hong Kong.

Flavor profiles:
This pudding is sweet and creamy with a tropical flavor from the mango and coconut.

Serving suggestions:
Serve the mango pudding as a light and refreshing dessert after a heavy meal.

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Region: Thai

Taste: Sweet, Creamy, Tropical, Coconutty