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Sweet Thai Mango Pudding
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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
Cook Time 8 minutes
Refrigeration 8 hours
Total Time 8 hours 13 minutes
Servings 4 Servings
Calories 213kcal
Author Enozia Zehra

Ingredients

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
  • cup Water

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 213kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 226mg | Fiber: 1g | Sugar: 21g | Vitamin A: 610IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 2mg