You'll discover that making mango coconut pudding is simpler than you might expect. This tropical dessert combines sweet, ripe mangoes with creamy coconut milk for a silky-smooth texture and balanced flavor profile. The layered presentation creates an impressive visual effect, while the preparation requires minimal cooking skills. Follow along to learn the exact measurements, timing, and techniques needed to achieve the perfect consistency and presentation of this refreshing treat.
Key Takeaways
- Blend ripe mangoes until smooth and strain through a fine-mesh sieve, then combine with coconut milk, sugar, and cornstarch.
- Cook mixture over medium heat while stirring constantly until thickened, then add vanilla extract and salt.
- Refrigerate pudding for minimum 4 hours or overnight in serving dishes until completely set.
- Press plastic wrap directly onto pudding surface to prevent skin formation during storage.
- Garnish with fresh mint leaves and toasted coconut flakes before serving for enhanced presentation and flavor.
Recipe{ing}
- 2 ripe mangoes, peeled and diced
- 1 can (400ml) full-fat coconut milk
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- Fresh mint leaves for garnish
- Toasted coconut flakes for garnish
Blend the diced mangoes in a food processor until smooth, then strain through a fine-mesh sieve to remove any fibrous bits.
In a medium saucepan, whisk together coconut milk, sugar, and cornstarch until smooth. Heat the mixture over medium heat, stirring constantly until it begins to thicken.
Remove from heat and stir in the mango puree, vanilla extract, and salt until well combined. Pour into serving dishes and refrigerate for at least 4 hours or overnight until set.
For best results, use ripe but firm mangoes that yield slightly when pressed. If the pudding becomes too thick during cooking, gradually add small amounts of coconut milk while whisking until desired consistency is achieved.
The pudding can be stored in an airtight container in the refrigerator for up to 3 days, though the texture is best when consumed within 24 hours of preparation.
To prevent a skin from forming on top of the pudding while cooling, press plastic wrap directly onto the surface.
cooking tips
Success with this mango coconut pudding depends on mastering a few key techniques during preparation. Keep your coconut milk at room temperature to prevent curdling when you mix it with other ingredients.
You'll achieve the smoothest texture by straining the mango puree twice through a fine-mesh sieve.
Don't rush the cooling process – allow the mixture to come to room temperature before refrigerating. When heating the pudding mixture, maintain a medium-low heat and stir constantly to prevent lumps from forming.
You'll know it's ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. If you're using gelatin, bloom it completely in cold water for 5 minutes before incorporating it into the warm mixture.
Final Thoughts
While making this mango coconut pudding requires attention to detail, you'll find the end result delivers a perfect balance of tropical flavors. The dessert's versatility allows you to adjust sweetness levels and serve it for various occasions throughout the year.
You'll notice this recipe works well for make-ahead situations, as the pudding maintains its texture for up to three days when refrigerated properly.
Consider experimenting with different mango varieties to discover your preferred flavor profile. For best results, serve this dessert in clear glasses to showcase the striking layers of yellow and white.
You can easily scale this recipe up for larger gatherings or down for intimate settings. Remember to store any leftover pudding in an airtight container with plastic wrap directly touching the surface.
