Mango Puddings

By Dixie Elliott

Mango Puddings
Mango puddings recipe, bought to you by MiNDFOOD.

Impress your dinner guests with this fresh and delicious pudding, with the delicate flavours of mango and coconut. Easy to make, prepare this dessert the day before for stress-free dining.

Serves 6

2 large mangoes

300ml pure cream

1/2 cup milk

1/2 cup caster sugar

3 tsp gelatine

2 tsp coconut essence

Remove skin from 1 mango. Cut flesh from stone and roughly chop. Place chopped mango into a small food processor and process until smooth. You will need 1 1/4  cups of puree. Place cream, milk and sugar into a small saucepan and place over a medium-low heat. Stir until sugar has dissolved and mixture just comes to a simmer. Remove from heat.

Whisk gelatine and 1/4 cup cold water in a microwave-safe jug. Stand for 5 minutes allowing gelatine to soften. Microwave on high/100 per cent for 30 seconds or until gelatine is dissolved and clear. Stand for 5 minutes.

Stir gelatine mixture 
in cream mixture. Add 
mango puree with coconut essence. Stir until well combined. Grease 6 x 1/2-cup capacity timbale moulds. Pour mango cream mixture into moulds. Place moulds onto a tray, cover and refrigerate for at least 
4 hours or overnight, if 
time permits, to set.

Remove cheeks from remaining mango. Using a large metal spoon, scoop out flesh and dice. Unmould puddings onto serving plates. Spoon diced mango onto puddings and serve.


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