Mango And Coconut Pudding

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 cheeks frozen mangoes, thawed
• 1 cup mango nectar
• 1 tablespoon lemon juice
• 1/2 cup coconut milk (not cream)
• 1/2 cup pouring cream
• 2/3 cup caster sugar (fine sugar)
• 10 g gelatin powder

Recipe

• 1 use a food processor-puree the mango, nectar and lemon juice until smooth. leave the mango puree in the processor bowl.
• 2 add the coconut milk, cream and caster sugar to a saucepan. bring to a simmer and stir for about 5 minutes, until the sugar dissolves. sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
• 3 add the milk mixture to the mango puree in the food processor bowl. process until well combined.
• 4 strain the mixture through a sieve to remove any lumps. strain into a jug.
• 5 pour the pudding mixture into 6 serving bowls or ramekins. cool 10 minutes on your benchtop.
• 6 refrigerate the puddings overnight or for at least 6 hours, until set.
• 7 serve drizzled with some extra coconut milk or fruit.
• 8 cooking time does not include refrigeration time.