Mel Christensen

Mel Christensen

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Mango Coconut Pudding – *Dairy Free, Sugar Free, Gluten Free

Mango Pudding

 

Mango Coconut Pudding

*Dairy Free, Sugar Free, Gluten Free

Ingredents:

  • 700g ripe mango flesh (flesh of about 3 large mangoes)
  • 6 gelatine leaves
  • 150ml boiling water
  • ¼ cup (50g) Natvia
  • 400ml coconut milk (or coconut cream for a richer dessert)

 

Method:

  1. Puree mango flesh in food processor until smooth (– TM 20 Sec / Speed 8)
  2. Soak gelatine leaves in a bowl of cold water for 5 minutes. When soft remove them and squeeze dry.
  3. In a separate bowl add boiling water and drop in the gelatine leaves. Stir to combine.
  4. Add the Natvia and stir again to dissolve. Continue to stir until well combined. (TM  – Add gelatine mix to the mango puree in the TM. Process 5 Sec /Speed 4 to combine well.)
  5. Add coconut milk to the mango mix back into your food processor bowl and process well  (TM 5 Sec / Speed 4)
  6. Divide mix amongst 6 glasses or ramekins and refrigerate3 hours or until set.
  7. Serve with a dollop of nice thick coconut cream (lightly whipped with an electric hand beater if you can be bothered – it’s TOTALLY worth the effort! … Or with a nice thick dollop of Greek yogurt of you can tolerate dairy, along with some fresh berries.

 

Enjoy!!