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.
