Mango Pudding With Coconut Milk Food

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.

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.

MANGO AND COCONUT RICE PUDDING

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!

COCONUT MANGO PUDDING

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.

COCONUT-MANGO MALVA PUDDING

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.

MANGO SAGO

Steps:

• In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don't add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they're fully cooked.
• When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
• Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
• In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
• When you're ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.

MANGO COCONUT CHIA PUDDING

Steps:

• Mash half of the mango in a bowl with a fork or puree in a food processor to desired consistency.
• Whisk coconut milk beverage and maple syrup into the mashed mango; stir in chia seeds and 1 tablespoon coconut flakes. Cover and refrigerate until thickened, at least 1 hour.
• Divide pudding between 2 bowls and top with diced mango and remaining coconut flakes.

MANGO COCONUT PUDDING

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.