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RECIPE
9 INGREDIENTS5 STEPS4HR 15MIN

Mango Coconut Pudding

4.0
2 Ratings
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Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favorite flavors! These were everything they look like and more - delicious, delicate, flavourful, smooth, satisfying, elegant, sublime.

4HR 15MIN

Total Time

15MIN

Active Time
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Mango Coconut Pudding
2 1/2 cups
4-5 Alphonso Mangos
9 oz
Light Cream
1 2/3 cups
Coconut Milk , divided
1 Tbsp
Gelatin Powder
1/2 cup
Topping
to taste
Light Cream
1
Mango , diced
1/4 cup
Phalsa Berries
or Berries of Choice
to taste
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Nutrition Per Serving
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CALORIES
322
FAT
19.2 g
PROTEIN
5.0 g
CARBS
41.7 g

Directions

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Step 1
Sprinkle the Gelatin Powder (4 teaspoon) over Coconut Milk (100 milliliter) and leave to soften. Stir.
Step 2
Place Mango (400 gram) and Coconut Milk (200 milliliter) in a blender. Blend to a smooth puree.
Step 3
Place remaining Coconut Milk (100 milliliter) plus Light Cream (250 gram) with Raw Sugar (1/2 cup) in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
Step 4
Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
Step 5
Top with Light Cream (to taste), Mango (1), Phalsa Berry (1/4 cup), and some Fresh Mint (to taste).

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Nutrition Per Serving
Calories
322
% Daily Value*
Fat
19.2 g
25%
Saturated Fat
15.6 g
78%
Trans Fat
0.0 g
--
Cholesterol
14.6 mg
5%
Carbohydrates
41.7 g
15%
Fiber
1.7 g
6%
Sugars
35.4 g
--
Protein
5.0 g
10%
Sodium
47.4 mg
2%
Vitamin D
0.1 µg
0%
Calcium
83.6 mg
6%
Iron
2.5 mg
14%
Potassium
419.2 mg
9%
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