Ingredients with Measurements:
- 2 ripe mangoes, peeled and chopped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups coconut milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) coconut cream, chilled overnight
- 1 tablespoon powdered sugar
Special equipment needed:
- Blender or food processor
- Mixing bowls
- Whisk
- Saucepan
- Serving cups or bowls
Step-by-step instructions:
1. In a blender or food processor, puree the chopped mangoes until smooth. Set aside.
2. In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk until smooth.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Continue to cook for 2 minutes, then remove from heat.
4. Stir in the vanilla extract and the pureed mango. Mix until well combined.
5. Pour the mixture into serving cups or bowls. Chill in the refrigerator for at least 2 hours or until set.
6. To make the coconut whipped cream, open the chilled can of coconut cream and scoop out the solid cream into a mixing bowl. Discard the liquid or save it for another use.
7. Add the powdered sugar to the bowl and whisk until the cream becomes light and fluffy.
8. Top each serving of mango pudding with a dollop of coconut whipped cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
Temperature:
- Refrigerate until set
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 442
- Fat: 29g
- Carbohydrates: 45g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- You can use other fruits instead of mangoes, such as strawberries, peaches, or pineapple.
- Regular milk can be used instead of coconut milk, but it will change the flavor and texture of the pudding.
- You can use regular whipped cream instead of coconut whipped cream.
Variations:
- Add a layer of crushed graham crackers or cookies to the bottom of each serving cup for a crunchy texture.
- Top the pudding with fresh fruit or toasted coconut flakes for added flavor and texture.
Tips and tricks:
- Make sure to chill the can of coconut cream overnight to separate the solid cream from the liquid.
- Use ripe mangoes for the best flavor and texture.
- If the pudding is too thick, you can add a little more coconut milk to thin it out.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Mango pudding is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the pudding in clear glass cups or bowls to show off the layers of mango and coconut cream.
- Garnish with fresh fruit or mint leaves for a pop of color.
Pairings:
- This dessert pairs well with spicy or savory dishes, such as Thai curries or grilled meats.
Suggested side dishes:
- Serve the pudding with a side of fresh fruit or a light salad to balance out the sweetness.
Troubleshooting advice:
- If the pudding doesn't set properly, try adding more cornstarch or cooking it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the pudding.
- Store leftover pudding in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Mango pudding is a popular dessert in many Asian countries, especially in China and Hong Kong.
Flavor profiles:
- The mango pudding is sweet and fruity, with a creamy coconut flavor from the whipped cream.
Serving suggestions:
- Serve the pudding as a light and refreshing dessert after a heavy meal.
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Region: Thai