Mango Coconut Mahalabiya Egyptian Dessert Pudding Gfree Recipes

COCONUT MANGO PUDDING

Coconut Mango Pudding image

I love mango pudding - the most delicious ending to a wonderful Thai dinner. Cool & refreshing & satisfying. Adapted from Taste of Thai. Use a fresh mango if you can get it - good ones are sporadic around here so I make do with canned.

Provided by Busters friend

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups mangoes, canned
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cornstarch
1 pinch salt
3 eggs
13 1/2 ounces coconut milk

Steps:

Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.

Nutrition Facts : Calories 415.1, Fat 21.6, SaturatedFat 16.9, Cholesterol 158.6, Sodium 143.3, Carbohydrate 51.9, Fiber 3.7, Sugar 43.6, Protein 7.8

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