Tropical Mango Coconut Pudding is a delicious way to start or end the day depending on how you serve the dish. Either way, it is full of fruity goodness and deliciously refreshing.
This recipe had its beginnings as a Cookidoo recipe but I changed it so much it is barely recognisable as the original. Even the colour is different as the original recipe cooks the colour and goodness out of the mango. Having said that, I knew I could make a winning dessert out of these ingredients.
After a little bit of trial and error, and some major ingredient changes I came up with my own take on a tropical Mango Coconut Pudding Thermomix style.
Breakfast Pudding Idea
This pudding would make a delicious layer in a chia seed pudding. Simply make the recipe as directed. Then use one of my chia seed pudding recipes to create layers in the pudding. At breakfast time spoon layers of each into a large serving glass with fresh fruit. This plain chia seed pudding would work well.
Alternatively, serve with homemade Greek yoghurt and fruit, for breakfast or dessert. Why not add a little bit of Healthy Thermomix Granola for a bit of crunch?
FAQ Mango Pudding
Yes if you are confident in calculating the correct amount of powder you can swap to that. Make sure you dissolve the powder properly in a small amount of hot water before adding it to the mango.
If you swap the gelatin for agar it will be suitable for vegans. Follow the directions on the packet for setting the pudding.
Yes, if you use a suitable pudding container like a dariole mould it would stand beautifully on a plate for serving.
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Mango Coconut Pudding Thermomix
Equipment
Ingredients
- 4 gelatine leaves
- 500 g cold water for soaking gelatine leaves
- 5 g white sugar
- 1 kaffir lime leaf cut finely
- 600 g frozen mango cubes at room temperature
- 160 g coconut milk use good quality Ayam or Pandaroo
Garnish
- 12 fresh raspberries
- 100 g Coconut yoghurt
- 1 shredded kaffir lime leaf
Instructions
- Place the gelatine leaves into cold water to soak. Reserve for later4 gelatine leaves, 500 g cold water
- Add the sugar and lime leaf to TM Bowl. Blitz 10 sec/Speed 95 g white sugar, 1 kaffir lime leaf
- Add the mango and coconut milk to the sugar. Blend 10 sec/Speed 9.600 g frozen mango cubes, 160 g coconut milk
- Scrape down the bowl. Heat 3 min/60 degrees/Speed 3
- Squeeze the water from the gelatin and add it to the TM Bowl. Combine 30 sec/60 degree/Speed 5.
- Divide the mixture between four decorative glasses. Cover with plastic wrap and refrigerate overnight or for 8-10 hours.
Garnish
- To serve top with a scoop or two of coconut yoghurt, fresh raspberries, and shredded kaffir lime leaves.12 fresh raspberries, 100 g Coconut yoghurt, 1 shredded kaffir lime leaf
Notes
- It is very important that the mango is at room temperature if they are to reach 60 in 3 minutes. If it takes longer than three minutes the mango will start to lose its colour and flavour. If you stop the cooking before it reaches 60 degrees Celsius the gelatin won't dissolve. So it is a balancing act.
- Adjust the sugar depending on your own preferences.
Nutrition
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Thank you for stopping by,
Happy Cooking
j xx
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