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Mango Coconut Pudding
Created by: Howcan Team
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Toasted coconut flakes, for garnish
Instructions
- In a blender, puree the diced mangoes until smooth. Set aside.
- In a saucepan, whisk together 1 can of coconut milk, 1/4 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the pureed mango and 1 teaspoon of vanilla extract.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
- Before serving, sprinkle with toasted coconut flakes for garnish.
- Enjoy the creamy and tropical flavors of mango coconut pudding!
Mango Coconut Pudding is a luscious tropical dessert that originated in Southeast Asia, where the combination of ripe, sweet mangoes and creamy coconut milk is a culinary staple. This delightful treat has gained popularity worldwide for its refreshing flavors and smooth, velvety texture. Renowned chefs in Thailand and Malaysia have perfected this dessert, infusing it with their unique culinary expertise. The best version of this dish can be found in authentic Thai and Malaysian restaurants, where the richness of coconut milk and the sweetness of ripe mangoes are perfectly balanced. To make this dish at home, it's crucial to use ripe, juicy mangoes and high-quality coconut milk for an authentic taste. Alternatively, some variations include adding a hint of lime juice or a sprinkle of toasted coconut flakes for an extra burst of flavor.
20 min
4 servings
320 calories
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