Modest Mango Pudding

February 20, 2011
0 Ratings
  • Serves 4 to 6 individual servings
Author Notes

The Tommy Atkins Florida mangoes are not in season until late May. Summer is when I can get backyard junior football-sized, Lily Pulitzer-colored fleshy pink and green ones. That's when we indulge in mango fever- not just puddings but smoothies, chutneys, salsas and strudels. In February our mango pudding is much more modest and must rely on chunked Mexican mangoes from the freezer case. If, after May, you find yourself with a ripe Florida mango, please put your puree through a fine sieve before adding the other ingredients as the Tommy Atkins can be more fibrous than the frozen mangoes available now.

I used coconut milk here but you should feel free to substitute half and half or more heavy cream or even a can of CocoLoco for a less modest and an even more luscious version. I might try pineapple juice too for a leaner version. I also used less sugar and more lime here for tartness to my taste, but you may omit the lime and up the sugar as you choose. —Eliana60

What You'll Need
  • 2 cups mango puree
  • 8 ounces (or approximately 1/2 can) coconut milk
  • 1/4 cup heavy cream
  • 1/3 -1/2 cups sugar
  • 1 envelope Knox gelatin
  • 1/2 cup boiling water
  • 2 tablespoons lime juice
  1. Puree mangoes in blender. If using Florida mangoes, strain puree through sieve to remove any fibrous material. Return to blender.
  2. Add coconut milk, heavy cream and lime juice and blend.
  3. Boil the water and remove from heat to cool a little. Sprinkle gelatin over water and whisk until fully dissolved.
  4. Add gelatin mixture to ingredients in blender and blend to mix.
  5. Pour into individual ramekins and chill at least 2 hours.
  6. This will set up very firm and will make a good pie or tart filling as well. No runny slices! She's modest and knows her place.
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  • Midge
  • Sagegreen
  • kmartinelli
  • Eliana60

5 Reviews

Midge February 20, 2011
Love mango and coconut together. Can't wait to try this.
Sagegreen February 20, 2011
Yum, mango. I like your leaning toward tart, too. This sounds really good. I like the way the lime balances the coconut milk.
Eliana60 February 20, 2011
Thanks. I hope you like it. I prefer tart but just taste the pureed mixture before adding the gelatin and adjust all the flavors as you prefer.
kmartinelli February 20, 2011
I love everything mango and can't wait to try this recipe, just as is (my tastes also lean towards the tart over sweet, and I love the use of coconut milk)!
Eliana60 February 20, 2011
Come to Florida for everything mango! When we are over run with mangoes I've also been known to omit the gelatin altogether and put this same or similar mixture in the ice cream maker for a tropical sherbet!