Follow these steps for perfect results
mangoes, canned
blended
sugar
cornstarch
cornstarch
salt
eggs
coconut milk
Blend 1 1/2 cups of canned mangoes in a blender until smooth. Set aside the remaining 1/2 cup of mangoes.
In a medium saucepan (non-aluminum), combine sugar, cornstarch, and salt.
Add eggs and coconut milk to the saucepan. Beat until well mixed.
Cook the mixture over medium heat, whisking constantly to prevent lumps and sticking.
Continue whisking until the pudding thickens. If lumps start to form, reduce the heat to low and whisk vigorously until the pudding is smooth. Remove the saucepan from the heat.
Gently stir the blended mango into the pudding, ensuring it's evenly distributed.
Pour the pudding into small custard cups or a decorative bowl.
Cover the cups or bowl with plastic wrap to prevent a skin from forming on the surface.
Refrigerate the pudding until completely cool and set, about 1-2 hours.
Optional: Before serving, decorate the pudding with toasted coconut flakes and the reserved diced mango.
Expert advice for the best results
Use ripe mangoes for best flavor.
Toast coconut flakes for added texture and flavor.
For a richer flavor, use full-fat coconut milk.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve chilled in individual cups, garnished with toasted coconut and diced mango.
Serve as a dessert.
Serve as a light snack.
Complements the sweetness of the pudding.
Discover the story behind this recipe
Mangoes and coconuts are staple ingredients in Southeast Asian cuisine.
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