INGREDIENTS – Mango pulp – Milk – Coconut milk – Sugar – Salt – Lemon juice – Cornstarch – Water
Combine the mango pulp, milk, coconut milk, sugar, and salt together and blend or process in a food processor until combined and no lumps remain.
Whisk together the cornstarch and water to create a slurry to add while cooking.
Pour the mango puree into a saucepan over medium heat. Stir in the cornstarch slurry and cook for 6 to 8 minutes until thickened.
Add the lemon juice and remove from the heat then pour into a dessert mold and cover loosely. Refrigerate for 8 to 10 hours before serving with fresh mint leaves.