mango coconut pudding 3 1000
DESSERTS,  EGGLESS,  PUDDINGS, MOUSSE,  VEGAN,  VEGETARIAN

Mango Coconut Pudding … a celebration of Alphonsos

mango coconut pudding 3 1000“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
Michael Bassey Johnson

Mango Coconut Pudding …when you can’t get enough of the mango season, and you can’t stop yourself from bringing together favourite flavours! These were everything they look like and more … delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it’s just one of those puddings that were meant to be …mango coconut pudding 7 1000The better halves office in Bombay sent him a box of the most delicious Alphonsos. This variety of mangoes is possibly the most famous one across the globe, and most coveted. It is also most pursued by lovers of the fruit for the very short season that it shows up for.mango coconut pudding 5 1000How better to explain Alphonsos than in Sejal Sukhadwala’s poetic and charming words as he writes in The Guardian “As anyone who’s tasted an Alphonso mango knows, its short season, from now until the end of June, is a major cause for celebration. Often making an appearance on “1,000 things to eat before you die”-type lists, this Indian variety has become more and more popular in the UK. It’s easy to see why. Alphonso’s voluptuous shape and sunshine-yellow skin reveals succulent saffron-coloured flesh that’s smooth and buttery: imagine a cross between peach, nectarine, apricot and melon with notes of honey and citrus. But better.”mango coconut pudding 8 1000And I’m one of those people who find it hard to leave good enough alone. That mango was phenomenal but I wanted to do a dessert with it. Being summer, more of my fruit based desserts are quick and simple, often light puddings or a panna cotta. I did a series of desserts with mango juice not so long ago. Take a look!Mango Dessert Collage 1000IMHO, if there are mangoes, it calls for a celebration. The good thing about the king of fruits is that it is so versatile. You can practically enjoy it at every meal. Our mornings and sometimes evenings are spent lazily sipping a Mango Fresh Turmeric Buttermilk Lassi these days. Mango Turmeric Lassi SmoothieWhat’s not to love about fruit in season? More importantly, what’s not to love about mangoes? My entire childhood was spent climbing mango trees and eating mangoes!Mango in food 1000Aam ki chutney or a quick mango pickle also rule the roost. Aam panna or a Mango Cooler is one of the best things ever to keep the heat at bay. There’s no end to how versatile this fruit can be. For today, let me share my current favourite Mango Coconut Pudding. Like all good things in life, there is a small story behind how they came to be.mango coconut pudding 9 1000

Mango Coconut 1000The Mango Coconut Pudding inspired by a popular dessert in Hong Kong, the Chinese Mango Pudding. The pudding is said to have Indian origins, and it seemed apt since the better halves company is Hong Kong based. This is my take on it, topped also with phalsas {a native Indian summer berry, drewia asiatica} and fresh mint.Phalsa MintAnd before I leave you with the recipe, just sharing the announcement for my 7th Food Styling & Photography Workshop with Darter at Dirty Apron, New Delhi. All details can be found here, or click the image below.Food Styling and Photography Workshop Sep 2016

mango coconut pudding 8 1000

Mango Coconut Pudding

Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Servings 6

Ingredients
  

Mango Coconut Pudding

  • 400 g mango from 4-5 Alphonsos
  • 250 g single cream
  • 400 ml coconut milk
  • 4 tsp gelatin
  • 1/2 cup raw sugar

Topping

  • 1 mango diced
  • 1/4 cup phalsa berry
  • Few sprigs fresh mint

Instructions
 

  • Sprinkle the gelatin over 100ml coconut milk, and leave to soften. Stir.
  • Place mango and 200ml coconut milk in a blender. Blend to a smooth puree.
  • Place remaining coconut milk plus cream with sugar in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
  • Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
  • Top with unsweetened cream, diced mango, phalsa berries and fresh mint. {Can be made 2-3 days in advance}

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

9 Comments

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts