Mango Pudding

I made this pudding for a dinner party last week and it was a big hit. There are tons of recipes online for mango pudding and I have fused together the components I think work best. Mango pudding is a traditional dessert in many Southeast Asian cultures (notably Thai) and the flavors are also compatible with traditional Indian cuisine. The obvious choice is to serve this after a curry. I have found; however, that it is versatile enough to be used as the end to any light summer fare (think fresh pasta or fish). I have yet to do the kid test.. aka serve it to my friend Lisa's little ones (Taylor and Teddy) to see if they approve but I am pretty sure they will love it as Lisa did (see pic!).


The hardest part of making this dessert is the selection of your mangoes. To make sure you have secured the ripest mango possible, look for a yellow, orange, and red fruit that is slightly soft to the touch (this does not mean squishy). After you think you have found the one, smell the stem end. Surprise, surprise.. it should smell strongly like the flesh of a mango!!! Once you have a found a winner (two actually), this recipe is totes easy. I served my pudding in ramekins but you could use champagne/wine glasses or use it as part of a summer trifle (layered with fresh berries, whipped cream, and orange juice soaked pound cake) which I am going to make asap.

INGREDIENTS:

• 2 large mangoes
• 1/2 cup hot water
• 1 packet gelatin
• 1/2 cup sugar
• 1 cup coconut milk
  

DIRECTIONS:

• Scoop out mango.. put in blender.
• In a saucepan bring water to a boil.
  
• remove water from heat and whisk in gelatin (make sure there are not lumps)
• add sugar and stir until dissolved
• add mix to blender (with mangoes).
• add coconut milk
• pulse until smooth.
• pour into ramekins or glasses (or just a bowl if you are using it later for trifle) and put in fridge.
• leave in frig for at least 2 hrs to set
  

* note: you can make this a day in advance!