Recipe of Thai Mango Coconut Rice Pudding

Creamy Mango Pudding

Add the milk, coconut milk, vanilla and sugar to the rice, and stir together.

Recipe Summary Creamy Mango Pudding

A simple quick dessert, I serve it in little tea cups or for a party, in disposable Champagne glasses.

Ingredients | Thai Mango Coconut Rice Pudding

1 (30 ounce) can mango slices with juice

3 cups water, divided

4 (.25 ounce) packages powdered gelatin

1 cup white sugar

2 cups heavy whipping cream

2 tablespoons heavy whipping cream

Directions

Drain mango slices, reserving 1/2 cup juice. Place mango slices and reserved juice in a bowl. Beat with an electric mixer until pureed.

Bring 2 cups water to a boil in a large saucepan. Add gelatin; stir quickly until dissolved. Pour in sugar and stir until dissolved. Add remaining 1 cup water. Remove from heat and let cool, about 5 minutes.

Mix pureed mango and 2 cups plus 2 tablespoons heavy cream into the water mixture; mix well. Pour into 8 dessert cups.

Refrigerate until set, at least 4 hours.

Info | Thai Mango Coconut Rice Pudding

prep: 15 mins cook: 5 mins additional: 4 hrs 5 mins total: 4 hrs 25 mins Servings: 8 Yield: 8 servings

TAG : Creamy Mango Pudding

Desserts, Custards and Pudding Recipes,

Images of Thai Mango Coconut Rice Pudding

Thai Mango Coconut Rice Pudding - I really wanted this sauce to have some depth, zing and freshness to offset the sweetness of the mango which i thought would be a great accompaniment oh!!