Mango Pudding (Jamaica)

Ingredients

• 3 Stück Ripe mangoes
• 1 Dose (400ml) Coconut milk
• 100g Granulated sugar
• 2 EL Cornstarch
• 1 TL Vanilla extract
• 1/2 TL Nutmeg, grated
• Eine Prise Pinch of salt
• 50ml Water

Instructions

1. Peel the mangoes, remove the flesh from the pit, and purée until smooth. You should have about 2 cups of mango purée.
2. In a medium saucepan, combine coconut milk, sugar, vanilla extract, nutmeg, and salt. Bring to a simmer.
3. In a small bowl, whisk cornstarch with water until no lumps remain.
4. Slowly whisk the cornstarch mixture into the simmering coconut milk. Continue stirring until the mixture thickens, about 3-5 minutes.
5. Stir in the mango purée. Reduce heat and simmer for another 2 minutes, stirring constantly.
6. Remove the pudding from the heat and pour into individual ramekins or a large serving dish.
7. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

Nutrition