Thai Mango Pudding

Today, out of the blue I just feel like making a mango dessert. That was very unlike me, for those who know me well enough would know that I am not a fruits person. Even Tony knew that though we have been together for only 2.5 years..very rarely you will see fruits in my grocery's basket or as a dessert after my meals. Back in Singapore, mum daily will prepare cut fruits like appples, watermelon, honeydew and etc..in containers in the fridge for us but it just did not stir up my interest for fruits. I don't hate fruits nor like them. I will eat fruits if they happen to be in my plate or as part of the menu and will never order it specially.

Found this really simple mango dessert from Thai Food.about.com, it was a great dessert the coconut milk bring out and enhance the taste of the mango. The only setback was the mangoes in New Zealand do not have the aromatic sweet smell. Basically, you can't smell anything though it was ripe. The colour of the mangoes were not vibrant / bright enough, the end product looked dull. They were so much different form those mangoes that are available in Asia countries. Be it what was said earlier, it was a delicious cold dessert for summer. I guess the presentation and taste of this dessert would be better if I am able to find the same type of mangoes that are found in Asia and with freshly squeezed coconut milk instead of packaged type.

Recipe is adapted from Thai Food.about.com

Serving: 2-3

Ingredients:

2 Medium to Large ripe mangoes

1 Teaspoon Gelatine (Clear and Unflavored)

1/2 Cup hot water

1/3 Cup White Sugar (or more if the mangoes are sour)

1 Cup Coconut milk (*see below for substitutions)

1. Make sure your mangoes are ripe (the fruit should be bright orange or yellow and fairly soft).  Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.

2. In a saucepan, heat up the water until it almost boiling. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.

3. Add the sugar to the hot water/gelatin mixture and stir to dissolve.

4. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined. (Taste and add more sugar if necessary)

5. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!

 

*For Coconut Milk Substitution: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk.