Ingredients with Measurements:
- 2 ripe mangoes, peeled and chopped
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut, toasted
Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes or ramekins
Step-by-step instructions:
1. In a blender or food processor, puree the chopped mangoes until smooth.
2. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until smooth.
3. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
4. Remove the saucepan from the heat and stir in the pureed mango until well combined.
5. Divide the mixture evenly among serving dishes or ramekins.
6. Chill the pudding in the refrigerator for at least 2 hours, or until set.
7. Before serving, sprinkle the toasted shredded coconut over the top of each pudding.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Per serving:
- Calories: 350
- Total fat: 16g
- Saturated fat: 14g
- Cholesterol: 0mg
- Sodium: 160mg
- Total carbohydrate: 54g
- Dietary fiber: 2g
- Sugars: 43g
- Protein: 2g
Substitutions for ingredients:
- Instead of coconut milk, you can use almond milk or regular milk.
- Instead of sugar, you can use honey or maple syrup.
- Instead of cornstarch, you can use arrowroot powder or tapioca starch.
- Instead of shredded coconut, you can use chopped nuts or fresh fruit.
Variations:
- Add a pinch of cardamom or cinnamon to the pudding for extra flavor.
- Top the pudding with fresh berries or sliced mango for a colorful presentation.
- Use coconut cream instead of coconut milk for a richer pudding.
- Add a tablespoon of rum or coconut rum to the pudding for an adult version.
Tips and tricks:
- Make sure to whisk the cornstarch mixture well to avoid lumps in the pudding.
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown.
- For a smoother pudding, strain the pureed mango through a fine-mesh sieve before adding it to the cornstarch mixture.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pudding is best served cold, but you can warm it up in the microwave or on the stovetop if desired.
Presentation ideas:
Serve the pudding in clear glass dishes or ramekins to show off the layers of mango and coconut.
Garnishes:
Sprinkle extra toasted shredded coconut or chopped nuts over the top of each pudding.
Pairings:
Serve the pudding with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
This pudding is a sweet and satisfying dessert on its own, but you can serve it with fresh fruit or a scoop of vanilla ice cream for an extra treat.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk or coconut milk to thin it out.
- If the pudding is too thin, whisk in a little more cornstarch and heat it up again until it thickens.
Food safety advice:
Make sure to refrigerate the pudding promptly after making it and discard any leftovers that have been sitting 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 Thailand. It is often served in dim sum restaurants and is a refreshing treat during the hot summer months.
Flavor profiles:
This pudding is sweet and creamy with a tropical flavor from the mango and coconut.
Serving suggestions:
Serve the pudding in small dishes or ramekins for an elegant presentation.
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Region: Thai