Mangopuddinglactosefreethailand Recipes

DAIRY-FREE MANGO PUDDING

Steps:

• Gather the ingredients.
• Cut the mango into pieces and scoop out the flesh from the skin, including around the stone. Place the mango flesh in a food processor or blender and blitz to create a smooth puree. Leave the mango in the machine.
• In a saucepan, heat up the water until it reaches a rolling boil. Remove from the heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface and stir briskly to prevent any lumps.
• Add the sugar to the hot water/gelatin mixture and stir to dissolve.
• Add this mixture to the mango in the food processor/blender. Add the coconut milk and blitz briefly until the ingredients are combined.
• Pour the pudding into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead).
• Serve cold on its own or with some shaved coconut on top if you like.

MANGU

Steps:

• Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
• Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
• In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

MANGO PUDDING -- LACTOSE-FREE (THAILAND)

Steps:

• Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
• In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
• While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
• Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
• Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
• Serve cold on its own, or with fresh fruit & ENJOY!

MANGO & COCONUT MAHALABIYA -EGYPTIAN DESSERT PUDDING (*GFREE

Steps:

• Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
• Add 1 tsp Vanilla Extract.
• In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
• * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
• At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
• Turn heat down to low. Cook for 5 minutes.
• Take mixture off heat and wait until the temperature goes down a little.
• You're almost done. Pour the Mehalabeya into individual dessert dishes.
• Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
• * Serve with more fresh Mango if you like.
• Refrigerate and Serve Mahalabiya cold.