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Title: Mango Pudding with Coconut Milk
Categories: Dessert
Yield: 5 Servings
| 2 | Mangoes, 12 oz each | |
| 1 1/4 | c | Water |
| 2 | pk | Unflavored gelatin |
| 2/3 | c | Sugar |
| 1/2 | c | Milk |
| 1/2 | c | Coconut milk |
CUT MANGO INTO 1/4 IN CUBES TO MAKE 1/2 CUP. CHOP REMAINING MANGO TO MAKE ABOUT 1 1/2 C. PUREE WITH 1 C COLD WATER UNTIL SMOOTH.
SPRINKLE GELATIN OVER REMAINING 1/4 C COLD WATER IN A BOWL; LET SOFTEN FOR SEVERAL MIN.
COMBINE SUGAR AND MILK IN A 2 QT SAUCEPAN. COOK, STIRRING, OVER MED-LOW HEAT, UNTIL SUGAR DISSOLVES. REMOVE FROM HEAT; ADD SOFTENED GELATIN AND STIR UNTL DISSOLVED.
ADD COCONUT MILK AND MANGO PUREE; WHISK UNTIL BLENEDED. FOLD IN DICED MANGO. POUR INTO A 1 QT MOLD OR DIVIDE AMONG 5 RAMEKINS. COVER AND CHILL UNTIL FIRM, ABOUT 3 - 4 HOURS.
Recipe by: CUNLINARY JOURNEY, Martin Yan