Mango is one of those annoying pieces of produce that I don't mind paying for the convenience of having it pre-cut. The best way to have pre-cut mango available year round is to buy it frozen. Mine came from Trader Joe's, and I've seen it in Earth Fare and occasionally at Publix also. I bought these mangoes with the idea to make this pudding right in the forefront of my mind.
When we went to Punjabi Dhaba over the holiday break for lunch I had a few little bowls of it and remembered what a wonderfully fruity flavored treat this was, not to mention a cool relief after that spicy food!. You get the fruit flavors, creamy texture, and no worrying over it being too decadent.
This version of mango pudding is gelatin-free, dairy-free, and is refreshing on a warm January evening in South Carolina.
Gelatin Free Mango Pudding
Ingredients
- 2 cups frozen mango chunks
- ⅓ cup sugar
- ½ cup water
- 1 cup canned light or regular coconut milk
- 3 tsp cornstarch
- ½ tsp lime juice
- coconut flakes mango chunks, and mint leaves to garnish (optional)
Instructions
- Defrost the mango chunks in the microwave for one minute.
- Meanwhile, bring the sugar and water to a low boil (this won’t take long at all). Once the sugar is dissolved, remove from heat and whisk in the cornstarch until all lumps are gone.
- Puree the mango, coconut milk and lime juice in a blender. Once thoroughly pureed, add in the sugar mixture and puree for another minute until well combined.
- Refrigerate for at least two hours before serving.
- Pour into a sherbert dish and garnish with coconut, mango chunks and mint leaves.
No doubt, this would also taste great after a few minutes whipping around in the ice cream maker too! But making ice cream would be a little ridiculous in January, right?
Enjoy this mango pudding with vegetables in green curry simmer sauce, harissa falafel, or any spicy dish!