Little Steam · Desserts

Mango coconut pudding

Name: Mango coconut pudding
Total time: 135 min
Yield: 2 servings
Ingredients: 180 g Ripe mango flesh; 150 ml Canned coconut milk; 15 g Sugar; 15 g Cornstarch

A gently set mango pudding with creamy coconut milk.

135 minutes · Easy · 2 pieces / portions

Original house recipe · Not yet kitchen-tested

Ingredients

Ripe mango flesh180 g
Canned coconut milk150 ml
Sugar15 g
Cornstarch15 g

Keep this original batch size for consistent texture and setting.

Allergen notes

Coconut. Check packaged ingredients for other allergens.

Method

Blend

Blend peeled mango flesh with coconut milk until smooth. Whisk in sugar and cornstarch until there are no lumps.

Thicken

Pour into a small saucepan. Stir constantly over medium-low heat until it bubbles and thickens, about 5–8 minutes. Continue stirring at a gentle bubble for 1 minute.

Chill

Divide into two heat-safe cups. Cool briefly, cover and refrigerate for at least 2 hours before serving. Keep refrigerated.

Timing includes chilling. Cornstarch gives a softly spoonable set.

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