Gelatin Free Mango Pudding
When you don't have gelatin around, or don't want it in your mango pudding, reach for this coconut milk enhanced recipe.
Servings: 2 servings
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.