Description
This mango and coconut pudding is a cool, tasty, and very original way to fight the summer heat while indulging your sweet tooth. And it is beautifully finished with a lovely mango syrup with fruit.
Ingredients
- 5 cups Cubed Fresh, Ripe (But Not Mushy) Mangoes
- 1-½ cup Sugar, Plus More For Coating The Pan
- 1-½ cup Milk
- 1-½ cup Coconut Milk
- 8 Tablespoons (rounded) Constarch
- Butter, For Coating The Pan
Preparation
In a large blender, blend all the ingredients until mixture is completely combined and has the consistency of a fruit smoothie. If your blender is not large enough, split ingredients into equal parts and process in two batches.
Coat a cake mold with a light coat of butter and then sugar. Set aside.
Transfer mixture from the blender to a large sauce pan and cook over medium heat until it starts to bubble, stirring frequently. Then stir constantly until mixture thickens to the consistency of a porridge.
Pour cooked pudding into the prepared cake mold. Allow to cool to room temperature. Refrigerate at least 2 hours.
To serve, place a servicing platter over the top of the cake mold and flip the two so that the pudding ring is centered on the serving platter.
Cover with mango syrup with fruit (recipe below), and serve.
