Thai Mango Pudding

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 367
• Protein: 3 g
• Carbs: 41 g
• Fat: 19 g

Ingredients

• 500 g Mango ( peeled and pitted )
• 400 ml Coconut milk ( well mixed )
• 80 g palm sugar ( finely chopped )
• 4 g Agar-agar
• 100 ml Mineral water
• 1 tbsp Lime juice

Instructions

1. Pulp preparation

   Dice the mango flesh. Blend 400g of flesh until a perfectly smooth puree is obtained. Keep the rest in small cubes for serving.

2. Dissolving the gelling agent

   Whisk the agar into the cold mineral water to avoid any lumps.

3. Cooking the base

   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. Assembly

   Remove from heat, then stir in the mango puree and lime juice. Mix vigorously to homogenize the preparation.

5. Chilling

   Divide the cream into ramekins or glasses. Let set at room temperature then place in the refrigerator for at least 2 hours.

Chef's tips

• 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.

Storage

Keep in the refrigerator for up to 48 hours. Cover the glasses to prevent the surface from drying out.