Mango Coconut Milk Pudding

Have you ever eaten something and then have been transported to a different place or time altogether? Food does that to me. Especially, when I am trying to recreate something that I have tried earlier. 

So, summer is here and amidst the lockdown one thing that keeps me in balance is food. That is not to say that I am cooking up a storm. Rather I am trying to create something nice and exotic with the minimal of ingredients and effort. Although inspired by a Thai Coconut Milk Sticky Rice and Mango Pudding, this dessert took me to Russia instead. It was the summer of 2018 and we had visited Russia during the World Cup. We had gone for a dinner at one of the iconic places in Moscow, Café Pushkin’s Princess Turnadot and I had made the reservation and confirmed the 5 course menu while in India. Amongst various delights the menu offered was a Truffle based course, and since that variety of mushroom is very rare and exorbitantly priced in India I for one was looking forward to it. But as luck would have it, Truffle was not available in the restaurant on that particular day. So the chef prepared a special dessert for us, and served it with all the shebang of molecular gastronomy. Named Vanilla Monte Cream it had Peach, Mango and Summer Berries in a rich Coconut cream pudding. The pudding was layered with so many flavours that each bite was a delight. I tried recreating this with Summer Mangoes and Coconut Milk. I tried two versions and both of them are equally good.

Also try some of our Thai Specialities Panang Curry, Thai Green Curry, Thai Style Noodles and Satay Chicken with Peanut Dip

Quick and Easy Smoothie:

1 cup Coconut Milk

2 Mangoes –diced and cubed

2 tsp sugar (increase or decrease as per taste)

2 spoon cream

1 spoon desiccated coconut

A pinch of salt

Mint for garnish

Serves- 2

Method:

In a blender put in the Coconut milk (spare 2 tbsp), Half of the Mango cubes, Sugar and Salt. Blend. Take a tall glass and pour it, then layer it with some diced mangoes. Add a layer with two spoons of cream, a bit of desiccated coconut, some more diced mangoes and the coconut milk that was saved earlier. Freeze preferably for 2-3 hours before serving. Garnish with mint.

Pudding:

1 cup Coconut Milk

2 Mangoes –diced and cubed

2 tbsp sugar (increase or decrease as per taste)

1tbsp cornflour

Half tsp gelatin (optional)

1 tbsp Hot Water- to dissolve the gelatin

2 spoon cream

1 spoon desiccated coconut

A pinch of salt

Mint for garnish

Serves- 2-3

Method:

Take two tbsp of coconut milk in a bowl and dissolve the cornflour. In a blender blend the coconut milk and half of the mangoes along with the sugar and salt. Take a double boiler and prepare the pudding by heating the mango coconut milk mixture. When it just starts getting slightly thick add the cornflour and prepare till it thickens. At this point, you can add the gelatin if using. Remove from heat and let it cool. If preparing individual portions, use 2-3 bowls for the pudding and serve the pudding in the bottom layer. If using a single-serve dish, layer the bottom layer again with the pudding. Let it cool and then refrigerate for some time. Once it is cold, add a layer of diced mangoes and top it with a layer of cream and desiccated coconut. Add some more diced mangoes and garnish with mint leaves.