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Mango and Coconut Pudding

Mango and Coconut Pudding
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Mango and Coconut Pudding - Here's a great and easy way to enjoy mango dessert even when mangoes are not in season. Mango and coconut pudding is prepared with frozen mangoes by no bake and no steaming method. What could be easier than that?
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  • Frozen mango cheeks, thawed 3
  • Mango nectar 250 ml (1cup)
  • Fresh lemon juice 1 tbsp
  • Coconut milk 125ml (1/2 cup)
  • Pouring cream 125ml (1/2 cup)
  • Caster sugar 140g (2/3 cup)
  • Gelatine powder 1 x 10g pkt
  • Coconut milk to serve as require

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Cooking Directions

  1. Place the mango, nectar and lemon juice in the bowl of a food processor and process until smooth.

  2. Place the coconut milk, cream and sugar in a saucepan and bring to a simmer over medium heat.

  3. Cook, stirring, for 5 minutes or until the sugar dissolves, remove from heat.

  4. Sprinkle with gelatine and whisk with a fork until gelatine dissolves.

  5. Place the cream mixture and the mango mixture in the bowl of a food processor and process until well combined.

  6. Strain through a sieve into a jug.

  7. Pour the mango mixture among six 200ml-capacity serving dishes and set aside for 10 minutes to cool slightly.

  8. Cover and place in the fridge for 6 hours or until set.

  9. Drizzle the serving coconut milk over the mango puddings and serve.

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