Mango & coconut pudding

Ingredients

3 frozen mango cheeks, thawed 250ml (1 cup) mango nectar 1 tablespoon fresh lemon juice 125ml (1/2 cup) coconut milk 125ml (1/2 cup) pouring cream 140g (2/3 cup) caster sugar 1 x 10g pkt gelatine powder Coconut milk, extra, to serve

Method

Step 1 Place the mango, nectar and lemon juice in the bowl of a food processor and process until smooth. Step 2 Place the coconut milk, cream and sugar in a saucepan. Bring to a simmer over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Remove from heat. Sprinkle with gelatine and whisk with a fork until gelatine dissolves. Step 3 Place the cream mixture and the mango mixture in the bowl of a food processor and process until well combined. Strain through a sieve into a jug. Pour the mango mixture among six 200ml-capacity serving dishes. Set aside for 10 minutes to cool slightly. Cover and place in the fridge for 6 hours or until set. Step 4 Drizzle the extra coconut milk over the mango puddings and serve.

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