The only thing better than a mango is a mango grown in your own back garden! (fresh eggs from the chooks too!) I never thought I’d get to test this fact but I can honestly say it is undoubtedly correct. These are Bowen mangos, developed and grown in the Bowen area of northern Queensland. I didn’t know there were different kinds of mangos but these are really noticeably different than the ones you get in the supermarket in England. For a start, when ripe, these are completely yellow on the outside and have a really smooth texture instead of being stringy. These ones were picked about two weeks ago when they were still green as the Lorikeets were eating them. We wrapped them in newspaper and boxed them up to ripen. Two weeks later and we have more mangos than we know what to do with. So…. I decided to try making some thai mango pudding!
What you will need:
- 1/2 cup of coconut milk
- 2 ripe mangos
- 4tsp of powdered natural gelatine
- 1/2 cup of tropical fruit juice
- 1/3 cup of white sugar
- shredded coconut (to garnish)
- fresh mint leaves (to garnish)
Peel and cut two fresh mangos into large chunks and place in a large bowl. Using a stick blender, whiz mango into a smooth purée and set aside.
In a small saucepan, bring fruit juice to the boil. Sprinkle in the gelatine while whisking to prevent lumpy bits from forming. Add sugar and whisk until dissolved. Remove pan from heat and pour mixture into the bowl with the mango purée.
Add coconut milk and blend all ingredients together with a stick blender or food processor then pour into desert glasses. Place in the fridge to set.
I added a sprinkle of shredded coconut and garnished with two mint leaves from the garden. Can also be served with sliced mango or other fresh fruit.
: ) Enjoy!