Mango And Coconut PuddingServes 6
3 medium size mango's (peeled and chopped, can also use frozen mango's)
250ml (1 cup) mango nectar
1 tablespoon fresh lemon juice
125ml (1/2 cup) coconut milk
125ml (1/2 cup) pouring cream (I use half and half)
140g (2/3 cup) caster sugar
1 (10g) packet gelatine powder
Place mango, nectar and lemon juice in the bowl of a food processor and process until smooth. Place coconut milk, cream and sugar in a saucepan. Bring to a simmer over medium heat. Cook, stirring for 5 minutes or until the sugar has dissolved. Remove from heat. Sprinkle with gelatin and whisk with a fork until gelatin dissolves. Combine the mango mixture and cream mixture until well blended.
Place combined cream and mango mixture among 6 (200ml capacity) serving dishes. Set aside for 10 minutes to cool, cover and then place in fridge for 6 hours or until set.
*photo for this recipe can be found on my food blog posting from 7 May 2007
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