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.
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.