This is such a simple, yet delicious dessert. It’s actually the perfect end to Thai- or Indian-style dinner.
Make sure to use large, ripe mangos, and to make this vegan, just use agar agar powder (made from seaweed) instead of gelatin. It’s about a one-to-one ratio agar agar to gelatine.
This recipe makes enough for four medium-servings, so you’d want to use 250ml (8 oz) serving dishes.
I’m not sure where I found this recipe, but I’ve had it for more than 10 years, judging by the save-date on my computer. A quick internet search found it in its original form on several websites, so go figure its actual origin.
What you’ll need:
- 2 medium to large ripe mangoes
- 1 packet gelatin—use agar agar for vegan, which is what I used for this batch
- 0.5 cups hot water
- 0.33 cups granulated sugar
- 1 cup good-quality coconut milk or coconut cream
What to do:
Peel and cut up the mangos, removing as much flesh as possible from around the pit. Try not to eat it as you do this, ‘cuz it’s going to be really really good.
When it’s all sliced up, put the fruit in a food processor or blender and pulse it to create a smooth mango puree. Leave the mango in the processor or blender.
In a saucepan, heat the water till it boils. Remove from heat. While whisking the water with a whisk or fork, sprinkle the gelatin or agar agar over the surface of the water. Keep whisking so you don’t have any lumps.
Add the sugar to the hot water/gelatin mixture and stir to dissolve.
Add the sugar/gelatin mixture to the mango in the food processor/blender, followed by the coconut milk. Pulse briefly until ingredients are combined.
Pour the mango slurry into dessert bowls and refrigerate for at least 2 hours (up to 24, if making in advance).
Serve alone or, imagine this, with fresh, sliced mango!