I don’t often make desserts, usually due to lack of time in life and the fact that it’s a lot easier and faster just to pass a few fruits around.
When I made this particular dessert my parents were visiting me in Malta. Now, my parents aren’t exactly the youngest, in truth they struggled to have kids at all and it took some time to produce my older brother and I. When they did succeed they were considered ‘older’ parents for their generation and I didn’t get around to having my kids till I was in my forties so it gives you a bit of a time frame between grandparents and grandchildren. However this doesn’t stop them helping out a lot whenever they visit and they do a lot of babysitting to give me and my husband a bit of a breather. My kids also seem to have a better time with Grandma and Grandad than with Mummy and Daddy – no loyalty at all!
In return, I try to repay by doing some cooking. This particular time I had a mango to spare (they sold the ready to eat kind in two’s when I only needed one for the main course I had planned). Faced with a spare mango I decided to make a dessert and came straight up with this without any research or experimentation of any kind. Everyone was quite impressed, including myself as I have to admit it normally it takes me a few tries to get a recipe right. Even better everyone loved it and stayed within their low carb dietary needs especially Grandad who, after a lifetime of being overweight, is currently under Doctor’s order to lose some weight.
Mango Pudding with Coconut Cream
- 1 medium mango, destoned and peeled
- 250 ml coconut cream (1 cup)
- 1 tbsp gelatin powder
- 60 ml cold water (1/4 cup)
- 1/2 tsp honey
- pinch of unsweetened cocoa powder
- Place the mango in a food processor and blend until it becomes a puree.
- Remove about 3 tbsp of the most solid part of the coconut cream and leave it in the fridge.
- Place the rest of the coconut cream along with the mango puree in a saucepan.
- Heat the mango/coconut cream mixture on a low heat until it's almost hot but not boiling.
- In a bowl mix the gelatin with the cold water and leave for about 5 mins. It should thicken a bit.
- Pour the gelatin mix into the mango/coconut mix and stir for about 3 mins.
- Remove from the heat and pour into a serving bowl.
- Place the bowl into the fridge to harden. This will take around 3 hours.
- Just prior to serving whisk the coconut cream you set aside in the fridge earlier and spoon it onto the top of the now hardened mango pudding.
- Drip the honey onto the pudding.
- Sprinkle the cocoa powder onto the pudding.