Mango Coconut Pudding recipe

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Ingredients

4 cups milk
½ cup white sugar
¼ cup brown sugar
4 mangoes, peeled and pureed
3 tablespoons cornstarch
½ cup coconut flakes

Nutrition Info

216.8 calories
carbohydrate: 42.8 g
cholesterol: 9.8 mg
fat: 3.9 g
fiber: 1.8 g
protein: 4.6 g
saturatedFat: 2.8 g
servingSize: -
sodium: 66.9 mg
sugar: 37.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.

  2. Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.

  3. Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

Recipe Yield

8 servings

Recipe Note

Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...

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