There's no need to buy mango pudding when it's so easy to make at home!
Making it yourself also means you get to choose the level of sweetness or to opt-out adding any sugar to the pudding completely if that is what you prefer, though it may depend on how sweet your mango is.
This brings us to the next point, which is that it is very important to use very ripe mangoes to ensure a smooth pudding mixture.
Gluten and dairy-free, this pudding can be stored in the fridge for about 3 days, which means you can make them now and enjoy them later!
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- 250 grams mango flesh, puree
- 100 grams mango flesh, cut into small squares
- 60 ml coconut milk
- 3 tbsp sugar
- 150ml water
- 2 tsp gelatin powder
- 6 pcs muffin or cupcake silicone mold (size 100ml each)
- 200 grams mango flesh, sliced
- 100ml coconut milk
For the pudding
- In a small bowl, pour half of the water, then pour the gelatine powder in and mix, let it sit for about 5 minutes.
- In a pan, pour in the coconut milk, mango puree and sugar, cook on a low heat stirring constantly until the sugar dissolves and small bubbles start to appear, add the gelatine mixture and mix for about one minute, then turn off the heat. Add the diced mangoes and mix thoroughly.
- Pour into the moulds and refrigerate for at least 4 hours or until the pudding has set.
- To serve, de-mould the pudding and place in a bowl, serve with coconut milk and sliced mango.
- You may use defrosted frozen mangoes if you can't find fresh mangoes.