Thai Mango Pudding recipe


  • 2 medium ripe mangoes
  • 1 packet gelatin (vegan substitution: 1 tsp. powdered agar-agar, available at health food stores)
  • 1/2 cup hot water
  • 1/3 cup white sugar
  • 1 cup good quality coconut milk

Cooking Instructions

Make sure your mangoes are ripe. Scoop out the fruit, including that from around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.

In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin (or agar-agar) over the surface of the water. Stir briskly and continously in order not to have any lumps (Agar-agar make take longer to dissolve).

Add the sugar to the hot water/gelatin mixture and stir to dissolve.

Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until the pudding is well combined.

Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk.

14 Mar 2011     3799 views     NON-Vegetarian       Desserts > Sweets

more recipes from Sweets