THAI COCONUT MANGO PUDDING

“I hate people who are not serious about meals. It is so shallow of them.”
― Oscar Wilde, The Importance of Being Earnest

 

I learnt to bake long before I cooked anything savoury and even now I'm more comfortable mucking around with flour, butter and sugar than with any other kind of culinary endeavour. It's just been too hot and humid to bother with ovens though so I've been experimenting with chilling my desserts instead. The only thing I've found a little difficult has been dealing with gelatine or cornflour, often the base for puddings and souffles, which can get lumpy and ruin the silky texture you'd want.

 

How to deal with Gelatine/Cornflour: Mixing them in with just a little warm water/milk, stirring to get all the lumps out and then slowly adding the remaining liquid usually solves the clump issues though. If the mixture goes ahead and bumps out anyway then just run it through a sieve to get the pesky clumps out.

 

This super smooth, light mango pudding is simple enough for a child to put together and perfect for making in advance of a party.

 

 

Serves 4

Adapted from Thaifood.about.com

 

WHAT YOU’LL NEED:

 

2 ripe mangoes

1 cup coconut milk

½ cup warm water

4 tbsp sugar (as per your taste)

3 tsp gelatin powder

 

HOW TO:

 

1. Squeeze out all the pulp from the mangoes and puree them till you have a smooth paste.
 

2. Add the gelatin to a little bit of warm water first and stir well. Add the rest of the water and stir some more. Make sure you don’t have any lumps.
 

3. Add sugar to the gelatin mixture and stir till dissolved.
 

4. Add the gelatin-sugar mix and coconut milk to the mango puree. Put the mix through another whirl in your food processor.

 

5. Pour into serving bowls and chill for atleast 2 hours. Preferably overnight.