MANGO COCONUT PUDDING
Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...
Provided by Hadipolo
Categories Desserts Custards and Pudding Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
- Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
- Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g
COCONUT-MANGO MALVA PUDDING
My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Desserts
Time 2h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.
Nutrition Facts : Calories 518 calories, Fat 24g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 452mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
SIMPLE MANGO PUDDING
This simple mango dessert is so easy to make yet extremely smooth and tasty.
Provided by Emily
Categories Desserts Custards and Pudding Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
- Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
- Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 67.9 g, Cholesterol 18.3 mg, Fat 5.1 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 79.9 mg, Sugar 39.6 g
MANGO PUDDING CUPS
Hong Kong-style mango pudding is an often underrated dessert on dim sum carts and menus, but it deserves to be as coveted as flaky egg tarts. This mango pudding has a silky-smooth texture and relies heavily on ripe mangos for a natural sweetness and bright flavor. A drizzle of sweetened condensed milk and a few cubes of fresh mangoes on top make this a perfect sweet treat for a warm, sunny day or ending to a dim sum feast.
Provided by Food Network
Categories dessert
Time 4h
Yield 4 pudding cups
Number Of Ingredients 6
Steps:
- Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
- Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
- Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won't reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
- Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!
COCONUT RICE PUDDING WITH MANGO
Steps:
- Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
- In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
- To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.
COCONUT MANGO PUDDING
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
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
MANGO AND COCONUT RICE PUDDING
This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.
Provided by Shuzbud
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
- When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
- Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
- Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
- When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
- Take off the heat and leave to stand for a few minutes for the flavours to blend.
- Serve and enjoy!
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