Mango Coconut Creams

8
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated but does need long refrigeration time so do the day before or first thing in the morning."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (143.3 g)
  • Calories 124.4
  • Total Fat - 3.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 114.7 mg
  • Sodium - 80.5 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 15.9 g
  • Protein - 4.7 g
  • Calcium - 43.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0 mg

Step 1

Place eight dariole moulds (1/2 cup capacity) on a tray.

Step 2

Chop mango flesh and blend until pureed (you will need 3/4 cup).

Step 3

Dissolve sugar in water in a saucepan over a medium heat (mixture should be hot, but don's boil).

Step 4

Remove from heat and sprinkle over gelatine and whisk until dissolved.

Step 5

Gradually whisk in both milks, then egg and mango puree and then divide evenly among moulds and then cover and refrigerate overnight until set.

Step 6

To serve - run a small sharp knife around the inside of each mould and turn out onto serving plates and serve with strawberries and coconut.

Tips & Variations


No special items needed.

Related

JostLori

Wow! What a beautiful and tasty dessert! It seems Carnation coconut flavored evaporated milk is only available in Australia, though I was able to source an organic brand domestically thru Vitacost (but shipping was too high for the $3 item!). Instead, I subbed regular coconut milk and the puddings turned out beautifully! In addition to the strawberries and toasted coconut, I topped the unmolded puddings with whipped cream, diced mango, and chopped crystallized ginger. Oh, heaven! It's super soft and silky - kind of like a panna cotta. Thanks for sharing this wonderful recipe!

review by:
(3 Mar 2020)