mango pudding

Mango pudding is a dessert you can find in most Asian countries but I was lucky enough to try it in Singapore about a year and half ago. Ripe mangoes and coconut milk make this dessert a cool, summer treat and can instantly cool your mouth off after a spicy meal. Not to mention it was the healthiest dessert option at my 9 wonderful desserts of the world dessert party. Many mango pudding recipes use evaporated milk or whipping cream but the coconut milk in this recipe creates the perfect balance with the sweet mangoes. It's important to use sweet, ripe mangoes for this pudding to get that fresh flavor in this pudding. Adding sugar to unripe mangoes will make this dessert sweet but it won't pop with mango flavor like it's supposed to. Even though summer is coming to end, mangoes are still in season so try this Asian-inspired dessert.

Mango Pudding
serves 4-6

3 ripe mangoes--diced
3 tsp gelatin (1 packet)
1/2 c. hot water
1/2 c. sugar
1 1/4 c. coconut milk

In a blender, puree the diced mango until smooth. In a saucepan, heat water until it reaches a rolling boil. While stiring the water with a whisk, slowly add in the gelatin until it has dissolved and there are no gelatin chunks. Add the sugar to the water/gelatin mixture and stir until dissolved. Pour this water mixture into the blender with the mango and then add the coconut milk. Blend until smooth. Run pudding through a strainer to eliminate any chunks and pour into serving bowls. Refrigerate for 2 hrs to 24 hrs. I topped each pudding with a small basil leaf but these would also be great served with a little whipped cream or ice cream.