Curryworld

Ingredients

Easy Thai Mango Pudding

Mango Pulp-1cup

Thick coconut milk-1cup(225ml)

Sugar-according to ur taste

Salt-one pinch

Unflavoured Gelatine-2tsp

Yellow colour-one drop(opt)

Mango Essence-one drop(opt)

Easy Thai Mango Pudding

Method

Sprinkle gelatine into the coconut milk ..Keep aside for 15 minutes

Then heat the coconut milk in medium flame and stir continuously until the gelatine dissolves completely. Don’t boil the coconut milk ..

Strain the milk and add salt and sugar .. Stir well till sugar dissolves ..Keep aside for 10 minutes ..

Easy Thai Mango Pudding

Peel the ripe mango and cut the mango chunks ..put it in the blender and blend well by adding very small amount of water .. Strain the pulp

Then pour mango pulp in small portions into the milk and stir continuously  ..Check the sugar ..Add if u need more ..Then if u want u can add essence and colour ..Here i didn’t use both … I got alphonso Mango and it was with full of flavour and colour …

So  Pour the mango mix to a mould (ur desired glassware ) and keep in the fridge for at least 6 hours or overnight ..

So the easy and tasty mango pudding is ready to serve ..Garnish with some mango pieces ..

Easy Thai Mango Pudding

Love 

🙂

Veena