Thai Mango Pudding
Ingredients
- 500 gMango (peeled and pitted)
- 400 mlCoconut milk (well mixed)
- 80 gpalm sugar (finely chopped)
- 4 gAgar-agar
- 100 mlMineral water
- 1 tbspLime juice
Method
A silky, dense cream that releases the powerful scent of fresh mango. The fruit's sweetness is balanced by the richness of coconut milk and a hint of acidity.
- 1
Dice the mango flesh. Blend 400g of flesh until a perfectly smooth puree is obtained. Keep the rest in small cubes for serving.
- 2
Whisk the agar into the cold mineral water to avoid any lumps.
- 3
Heat the coconut milk with the palm sugar in a saucepan. At the first simmer, pour in the water and agar mixture. Maintain a rolling boil for 2 minutes while stirring.
- 4
Remove from heat, then stir in the mango puree and lime juice. Mix vigorously to homogenize the preparation.
- 5
Divide the cream into ramekins or glasses. Let set at room temperature then place in the refrigerator for at least 2 hours.
Frequently asked questions
How do you get this dish right?
- The agar must boil for 2 minutes to activate, otherwise the pudding will remain liquid.
- If your mango has fibers, pass the puree through a fine-mesh sieve for a velvety texture.
- Use very ripe mangoes; they should be soft under finger pressure.
How long does this dish keep?
Keep in the refrigerator for up to 48 hours. Cover the glasses to prevent the surface from drying out.
