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Coconut Mango Pudding




Source of Recipe


the web


List of Ingredients




1 ripe mango

1/2 cup sugar

2 tablespoons plus 1 teaspoon cornstarch

Pinch of salt

3 eggs

13 1/2-ounce can coconut milk

Toasted flaked coconut, extra chopped mango, optional garnishes

Recipe



Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.

Combine sugar, cornstarch and salt in a medium saucepan (non-aluminum). Add eggs and coconut milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat. Gently mix reserved mango into pudding.

Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Decorate with toasted coconut or extra mango before serving, if desired.

Makes four 3/4-cup servings.