Mango pudding is a staple in Asian cuisine. It only takes a few minutes to make!
Keyword: Asian, Pudding
Author: Eva Bakes
1packet (1 Tablespoon)unflavored gelatin
1cupheavy cream, coconut milk, or evaporated milk
1cupmango pureeIt's best to use a fresh mango that is pureed in a food processor (consider straining it so you don't get chunks of fruit or stringy bits in your pudding). You can also use frozen mango that's thawed, drained, then pureed.
Combine the boiling water and gelatin in a medium sized bowl. Whisk well until no lumps remain.
Add in the sugar and salt and mix until dissolved completely. Add the milk or cream and mix until well blended. Finally, add the mango puree and mix until smooth.
Transfer to 4 ramekins or small bowls. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or until set.
If desired, garnish with additional mango or coconut.
Leftover pudding should be kept covered and stored in the refrigerator and will last for a few days.Source: Little Sweet Baker