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Coconut mango pudding

Verdict: Epic.

Serves 4 · about 15 minutes of work, at least 4 hours to set

Ingredients

  • 2 ripe mangoes (about 1.5 cups diced)
  • 1 cup full-fat canned coconut milk
  • ¼ cup sugar
  • 1 tbsp unflavored gelatin powder (1 envelope)
  • ¼ cup cold water
  • ¼ cup hot water

Method

  1. Sprinkle 1 tbsp gelatin over ¼ cup cold water in a small bowl. Leave 5 minutes to bloom.
  2. Add ¼ cup hot water and whisk until the gelatin dissolves. Stir in ¼ cup sugar until dissolved. If it is stubborn, microwave 30 seconds and whisk again.
  3. Peel and dice the 2 mangoes. Blend until completely smooth, at least 1 minute. For an extra silky pudding, strain through a fine sieve.
  4. Add the gelatin mixture and 1 cup coconut milk to the blender and blend until smooth.
  5. Divide among 4 small bowls, ramekins or cups. Tap on the counter to release air bubbles. Refrigerate until set, at least 4 hours or overnight.

Notes

  • With ready-made mango puree, use roughly 1 cup in place of the 2 mangoes.
  • Frozen mango works; thaw and drain it first.
  • If the mangoes are very sweet, cut the sugar to 2 tbsp.
  • Vegan: swap the gelatin for agar-agar and follow the package, since agar must be boiled.
  • Top with a drizzle of coconut milk or a few mango cubes.