Mango Pudding with Coconut Milk

Today, from Nadormagazine, we bring you Mango Pudding with Coconut Milk—a tropical-flavored dessert that is quick and easy to prepare. It’s perfect for hot weather or as a light sweet treat after a heavy meal. This recipe is a great addition to your homemade dessert collection and will surely please the whole family.

Cooking Time

60 minutes

Servings

5 people

Ingredients

For the mango layer:

• 2 cups ripe mango, diced and pureed

• 1 tablespoon cornstarch

• 1 tablespoon sugar (or to taste)

• Juice of 1 small lemon

For the garnish:

• Fresh mango cubes (as desired)

• Shredded coconut (as desired)

For the coconut milk layer:

• 2 cups cold coconut milk

• 3 tablespoons cornstarch

• 3 tablespoons sugar (or to taste)

• 1 teaspoon rose water

Preparation

1. Prepare the coconut milk layer:

   • In a saucepan (off the heat), mix the coconut milk, sugar, and cornstarch until the starch dissolves completely.

   • Place the pan over medium heat, stirring constantly until the mixture boils, thickens, and reaches a creamy consistency.

   • Add rose water and stir well.

   • Divide the pudding into serving cups and set aside to cool slightly.

2. Prepare the mango layer:

   • Puree the mango well, then add sugar and lemon juice.

   • In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water, then add it to the mango mixture.

   • Place the pan over low heat, stirring continuously until the mixture begins to thicken.

   • Pour the thickened mango mixture over the slightly warm coconut milk pudding layer.

3. Chill and serve:

   • Let the cups cool to room temperature, then refrigerate for at least 2 hours until fully set.

   • Just before serving, garnish with fresh mango cubes and shredded coconut.

✨ A creamy, fruity, and refreshing dessert—perfect for summer gatherings or family dinners!