Thai Mango Coconut Pudding Recipe – Thai Special
Thai Mango Coconut Pudding is a vibrant dessert combining sweet mango purée with creamy coconut milk and a gentle setting agent. It’s dressed-up with decorative mango chunks, mint leaves, or glazed cherries on top. Refreshing, light, and visually appealing, this dessert is perfect for entertaining or cooling off any time.
- Prep Time5 min
- Cook Time2 hr
- Total Time2 hr 5 min
Thai Mango Coconut Pudding Ingredients :
- 2 large ripe mangoes
- 3/4 cup coconut milk (canned or fresh)
- 1/2 cup water
- 2 tablespoons gelatin powder
- 1/4 cup white sugar
- Chopped ripe mangoes for decoration (optional)
- Glazed cherries for decoration
- Mint leaves for decoration
How to Make Thai Mango Coconut Pudding
Scoop out the flesh from the mangoes and add it to a food processor. Process until smooth to make a purée. Transfer the mango purée to a bowl and stir in the coconut milk until well combined. Set aside.
Pour boiling water into a large bowl. Sprinkle the gelatin powder over the water and stir until completely dissolved. Add the sugar and stir again until dissolved. Pour in the mango-coconut mixture and stir well to combine.
Pour the mixture into small glasses. Refrigerate and let it set for about 2 hours.
Optionally, decorate with chopped mangoes, halved cherries, and mint leaves before serving.
Recipe Notes:
Use ripe, sweet mangoes—blend them until smooth to form the mango purée.
Gently warm coconut milk and dissolve gelatin or agar-agar before combining with the mango for an even mix.
Adjust sugar to taste based on mango sweetness for optimal flavor balance.
Pour the mixture into serving glasses or molds and chill for about 2 hours until set.
Garnish with chopped mango, a sprig of mint, or a glazed cherry to enhance appearance and freshness.
Store in the refrigerator and enjoy chilled for best flavor and texture.
