This sweet, creamy and tangy mango coconut pudding is the perfect chilled dessert that must be made the next time you see ripe mangos on sale.
I made macarons for the first time since I got my new oven and they turned out not half bad, although making the syrup for the italian meringue was a horrible way to start off a day because the candy thermometer was so frustratingly inaccurate I eventually gave up on it after the second batch went wrong and relied on pure sight to gauge when to take the syrup off the heat. I filled the shells with a jasmine ganache which very crucial component, the tea leaves, were given to me by a friend whose tea collection surpasses my plate collection (if you’re reading this – hi!). The recipes I used for the ganache and the macarons themselves are by the one and only Pierre Hermé, just pointing it out here because I’m not including them in this post as the macarons aren’t that integral to this dessert. I simply made them just because.
These puddings came about because mangoes are in season – having your actions and choices governed by seasons is the strangest yet most intuitive thing ever – and obviously mango couldn’t be the start and end of it, otherwise why go through all that trouble to turn a perfectly fine snack in itself into something possibly less delicious? Therefore coconut was introduced into the picture and the ramekins of pudding were graced with a macaron each, which, I swear, are becoming an obsession, again. Expect to see loads more on instagram.
- 4 medium to large ripe mangoes
- 3 teaspoons powdered gelatin
- ½ cup hot water
- ⅓ cup sugar
- 1 cup coconut milk
- Peel the mangoes and remove the stone, place the flesh in a blender and blend till smooth. Sprinkle the gelatin over the hot water and stir to dissolve, add sugar and stir. Pour into blender along with the coconut milk and blend until ingredients are combined.
- Divide amongst dessert bowls or cups and chill for at least 2 hours, until completely set.