Simple Mango Passionfruit Pudding and Strawberry Pudding variation
 
 
Serves: 6 (I used 200ml capacity glasses)
Ingredients
  • For the Mango Pudding Layer
  • 1 large ripe (soft to touch) mango (mashed about 1.5 cups) - frozen will also work
  • ½ cup coconut cream (can left at room temperature and shaken)
  • ½ cup water
  • 2 tbsp of coconut sugar (or any sweetener of choice)
  • 1 tbsp gelatin (I use Great Lakes, or agar for vegan option)
  • 1 tsp vanilla extract
  • For the Passionfruit Layer
  • 6 Passionfruit Pulp (about ½ cup)
  • ¼ cup water
  • 3 tbsp coconut sugar
  • 1 tsp gelatin
  • For the Mango Cream & Decoration
  • 1 medium to large ripe mango (firm but ripe is best) about 1 cup
  • ¾ cup coconut cream (can left at room temperature and shaken)
Instructions
  1. Peel, chop and mash the 1 large ripe soft mango with a fork or masher, leaving some chunky bits. This should make about 1.5 cups
  2. In a saucepan, add the coconut cream, water, coconut sugar, vanilla extract and lightly sprinkle in the gelatin to avoid clumps. Stir to combine
  3. Place on low to medium heat and stir constantly until gelatin is dissolved
  4. Once dissolved, remove from heat and stir through the mango
  5. Divide into the 6 glasses or baby shot glasses if using
  6. Place in the fridge to slightly set for about 45mins (or freezer if in a hurry)
  7. Place the ¼ cup of water in a small saucepan with the coconut sugar, then lightly sprinkle in the gelatin and stir to combine
  8. Bring to a low simmer and stir until gelatin dissolves
  9. Once dissolved, remove from heat and stir through the passionfruit
  10. Check the mango layer has slightly set by touching the top of the mango layer, when firm, divide the passionfruit mixture evenly
  11. Return to the fridge to completely set over night or for at least 2 hours
  12. To make the mango cream & decoration, take the remaining firm ripe mango, either peel first then slice or slice the cheeks off, reserve 1 cheek for decoration and place the remaining mango in the blender or magic bullet, blend until smooth (best made on the day of serving)
  13. Peel and thinly slice the remaining cheek lengthways
  14. Divide the cream over the glasses, then take a few slices of mango and decorate each glass
  15. Serve immediately or refrigerate until needed
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/simple-mango-passionfruit-pudding-and-strawberry-pudding-variation-2/