Buy all ingredients right below the recipe
INGREDIENTS
- 12 g powdered gelatin
- 2 large mangoes (2× approx. 280 g)
- 250 ml canned coconut milk
- 40 g honey
INGREDIENTS FOR THE TIP
- Coconut chips
METHOD
- 1First, pour 50 ml of water into a small bowl, add the gelatin, and let it swell.
- 2Meanwhile, peel both mangoes and remove the pits. Place the peeled flesh into a blender, add 100 ml of water, and blend until smooth. Pour the blended mixture into a larger pot, add the coconut milk and honey, stir, and bring the contents of the pot to a boil over medium heat.
- 3Once the mixture starts to boil, reduce the heat to low, add the swollen gelatin along with the water to the pot, and heat the entire mixture for 1–2 minutes over low heat, stirring constantly, until the gelatin is completely dissolved.
- 4Then remove the pot from the heat, divide the pudding into 4 glasses (4× 250 ml), and refrigerate for at least 4 hours for the pudding to set sufficiently.
- 5Once set, you can serve the pudding.
Tip
Before serving, let the pudding sit at room temperature for at least 1 hour – this will give it an even better taste and texture. You can sprinkle each portion of pudding with toasted coconut chips.
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The author of the photograph is Marie Bartošová