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Thai Mango Pudding
Enjoy a delicious creamy Thai mango pudding with this easy to prepare dessert recipe. While it does have to chill for 8 hours, the process is fast and simple and the result is perfect!
Course Dessert
Cuisine Thai
Keyword Mango Pudding, Thai Mango Pudding
Prep Time 5 minutes minutes
Cook Time 8 minutes minutes
Refrigeration 8 hours hours
Total Time 8 hours hours 13 minutes minutes
Servings 4 Servings
Calories 213 kcal
Author Enozia Zehra
Ingredients For the pudding 1 Large Mango pulp only ½ cup Milk ¾ cup Coconut milk ¼ cup Sugar 2 pinches Salt 1 tbsp Lemon juice Ingredients for the slurry ¼ cup cornstarch ⅓ cup Water
In a blender or food processor, blend together the mango pulp, milk, coconut milk, sugar, and salt until smooth with no lumps.
Pour the mixture into a medium saucepan over medium heat.
In a small bowl, whisk together the cornstarch and water.
Slowly stir the cornstarch slurry into the mango mixture in the saucepan.
Continue stirring, cooking over medium heat for 6 to 8 minutes. Stir continually to prevent burning.
Once the mixture has thickened, remove it from the heat.
Add in the lemon juice and stir together.
Pour into a serving plate or mold and refrigerate for 8 to 10 hours before serving.
Garnish chilled pudding with fresh mint before serving.
You can replace the normal milk with coconut milk.
Make sure the lemon juice is added at last so that the milk isn’t split.
Calories: 213 kcal | Carbohydrates: 31 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 215 mg | Potassium: 226 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 610 IU | Vitamin C: 21 mg | Calcium: 50 mg | Iron: 2 mg