Thai Mango Pudding

While living in Germany, I was part of a “Gourmet” lunch group, where each month we met at a member’s house and savoured a gourmet lunch. The host provided the theme and menu, and we each prepared the selected dish in advance. Not only was this a lot of fun, but we also learned different cuisines and challenged ourselves to create tasty, well-presented dishes. I miss the group and hope that maybe I can create one in London like this.
For one of the first events I attended, I made this dessert for our Thai-themed lunch. It’s simple, very healthy, and quite delectable for the palate!
Thai Mango Pudding
  • 3 ripe to very ripe mangoes, peeled and cut into large slices
  • 1 banana, peeled and cut into slices (optional)
  • 1 cup coconut milk, preferably made from coconut pulp, as it’s thicker
  • 1/3 raw honey
  • 1/2 cup hot water
  • 1 packet gelatin (about 20g; it’s better to use powdered gelatine, as it works better than gelatin sheets)
In a blender, place the mangoes, banana and coconut milk, and pulse until all is well blended. Add honey and mix well.
Add gelatin to the hot water and mix well until dissolved. In a glass bowl, pour the mango mixture and add the gelatin mixture. Mix well.
Pour into a large mold or individual molds and refrigerate for at least two hours (preferably overnight) before serving.
Garnish with fruit, as desired.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.