Mango Pudding

• portions: Yield: 4
• temps actif: 10 min
• temps total: 10 minutes

Ingrédients

1/2 cup (125ml) boiled hot water

1 packet (1 tbsp) unflavored gelatin (or agar-agar, see notes**)

1/2 cup (100g) sugar

pinch of salt

1 cup (250ml) coconut milk, evaporated milk, half and half (10%), or table cream (18%) see notes below**

1 cup (250ml) mango puree, see notes below**

Instructions

In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.

Whisk in the sugar and salt until dissolved.

Stir in the coconut milk or cream, then mango puree until mixture is smooth.

Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.

Notes

Mango pudding can be covered and stored in the fridge for up to 3-5 days.

**You can substitute the gelatin with agar-agar powder. Now agar-agar powder is a stronger thickener (so you’ll need to use less) and you have to bring it to a boil to fully activate. Follow the package instructions and use the amount advised to set 2 cups of liquid.