Indulge in the lusciousness of ripe mangoes blended with creamy coconut in this Mango Coconut Pudding. This tropical dessert combines the sweet tang of mangoes with the subtle richness of coconut, creating a refreshing and exotic treat that’s perfect for satisfying sweet cravings.

Who Will Love This Recipe?

This recipe is crafted for those who appreciate the tropical flavors of mango and coconut. If you’re a fan of creamy, fruit-infused desserts that evoke visions of sunny beaches and exotic locales, this Mango Coconut Pudding will surely captivate your taste buds.

Why It’s a Summery Indulgence

The allure of this pudding lies in its simplicity and the vibrant flavors it boasts. The combination of ripe mangoes and coconut milk creates a velvety, indulgent dessert that’s both satisfying and refreshing—a perfect way to bring a taste of the tropics to your table.

Ingredients for Mango Coconut Pudding

• Ripe Mangoes: 2 large, peeled and diced
• Coconut Milk: 1 can (13.5 oz)
• Condensed Milk: 1/2 cup (adjust to taste)
• Gelatin: 2 teaspoons
• Water: 1/4 cup
• Toasted Coconut Flakes: For garnish (optional)

Recipe Directions

Step 1: Prepare the Mango Puree

1. Place the diced mangoes in a blender or food processor and blend until smooth to create a mango puree. Set aside.

Step 2: Bloom the Gelatin

1. In a small bowl, sprinkle the gelatin over the water and let it sit for 5-10 minutes to bloom.

Step 3: Combine Ingredients

1. In a saucepan, heat the coconut milk and condensed milk over medium heat until warm but not boiling.
2. Add the bloomed gelatin to the warm milk mixture, stirring continuously until the gelatin completely dissolves.
3. Remove the saucepan from heat and let the mixture cool slightly.

Step 4: Assemble the Pudding

1. Stir the mango puree into the coconut milk mixture until well combined.
2. Pour the pudding mixture into individual serving glasses or a large serving dish.
3. Refrigerate the pudding for at least 3-4 hours or until it sets and becomes firm.

Step 5: Garnish and Serve

1. Once the pudding is set, garnish it with toasted coconut flakes for an added tropical touch.
2. Serve the Mango Coconut Pudding chilled, and enjoy the tropical flavors!

Kitchen Equipment Needed

• Blender or food processor
• Saucepan
• Mixing spoon
• Individual serving glasses or a serving dish

Storing Leftovers

Store any leftover Mango Coconut Pudding in the refrigerator, covered, for up to three days. Ensure it’s stored in an airtight container to maintain its freshness.

Serving Suggestions

Enjoy this Mango Coconut Pudding as a delightful dessert on its own, or pair it with additional diced mangoes or a dollop of whipped cream for an extra indulgence.

FAQ

Q: Can I use canned mango pulp instead of fresh mangoes? A: Yes, you can substitute fresh mangoes with canned mango pulp. Ensure it’s unsweetened and adjust the sweetness with condensed milk accordingly.

Q: Can I make this pudding vegan? A: Absolutely! Use a plant-based alternative for condensed milk and agar-agar instead of gelatin to maintain the pudding’s structure.

Q: Can I freeze this pudding? A: While freezing may alter the texture slightly, you can freeze the pudding in an airtight container for up to a month. Thaw it in the refrigerator before serving.

Conclusion

Savor the delightful combination of ripe mangoes and creamy coconut in this Mango Coconut Pudding—a dessert that brings the tropical essence to your table. Share this refreshing treat with friends and family and relish the taste of paradise!