Mango Coconut Creams

Prep Time
Cook Time
Ready In

Recipe: #34295

February 13, 2020

"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 is 8 servings


  • 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 by Step Method

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.


No special items needed.

1 Reviews


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)

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