Creamy Mango Coconut Pudding

 





Ingredients:


2 cups ripe mango flesh, diced


1 cup full-fat coconut milk


1/2 cup heavy cream (or extra coconut milk for dairy-

free)


1/3 cup granulated sugar (adjust to taste)


2 tablespoons cornstarch


1/4 cup cold water


1 teaspoon vanilla extract


Pinch of salt


For garnish (optional)


Toasted coconut flakes


Fresh mango cubes


Mint leaves


Directions:


Blend mango flesh until completely smooth and set

aside.


In a saucepan, whisk coconut milk, heavy cream, sugar,

vanilla, and salt over medium heat.


Dissolve cornstarch in cold water and add to the

saucepan.


Cook, stirring constantly, until the mixture thickens and

gently bubbles.


Remove from heat and stir in the mango purée until fully

combined.


Pour pudding into serving glasses or bowls.


Cover and refrigerate for at least 2 hours until chilled and

set.


Garnish with toasted coconut, mango cubes, or mint

before serving.


Prep Time: 10 minutes | Cooking Time: 10 minutes |

Total Time: 2 hours 20 minutes

Kcal: 290 kcal | Servings: 4 servings

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