Thai Mango Pudding

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After sitting out of the Blogging Marathon last month, here I am participating in two weeks this month. Since I will be travelling back home next month, I thought of not missing it this month. The first theme I have chosen for the Blogging Marathon #78 was “Oceanic Cuisine”.

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Oceanic countries are basically countries which are surrounded by two or more oceans. I did skim through the list several times to decide on which country to cook from. Although my head had millions of ideas, I settled down for the easiest options that I could search for. ๐Ÿ˜‰ Here goes the first one…

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The first country I chose to cook from is Thailand and since mangoes are still available, I decided to make this delicious mango pudding with a coconut milk base. Searching on Google gave me several options of puddings set with agar agar/ China grass or gelatin, however a deep search landed me on this recipe. I lost the link from where I referred this from. ๐Ÿ™ I love eggy puddings and hence chose to make this with three eggs. The process is straight-forward – whisk up all ingredients and cook till the mixture is custard-like. Then you just need to set it till done.

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I cooked it up on a Friday when the girls were around and both of them literally licked their bowls and asked for a second serving. ๐Ÿ™‚ The pudding was really delicious. After all, anything with mangoes in it have to be a winner, right? Off to the recipe…

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5.0 from 2 reviews
Thai Mango Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Far Eastern
Serves: 6
Ingredients
  • 1 cup mango pulp
  • ⅓ cup sugar
  • 1 can (14 oz) coconut milk
  • 3 eggs
  • 2 tbsp cornflour, whisked with ¼ cup water
Instructions
  1. Combine all ingredients in a saucepan and whisk till smooth.
  2. Keep on low flame and cook, stirring occasionally till the mixture comes to a custard consistency.
  3. Switch off, divide between 6 150 ml dessert cups and allow it to come to room temperature. Cover with cling film to avoid skin formation.
  4. Keep in the fridge to set completely or till time to serve.

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Check out theย Blogging Marathon pageย to see what the other Blogging Marathoners are doing this BM#78.



Yum

Comments

    • Rafeeda AR says

      The ones that didn’t have eggs seems to ask to use agar agar or gelatine as setting agent… Like the idea of mixing it with condensed milk… Thanks a lot Tuma…

  1. says

    We all enjoy Thai at home and this pudding is a definite hit , Mangoes give a delicious flavour to any pudding , no wonder the girls licked up your bowls .

  2. says

    The clicks are so refreshingly new! I fell in love with Thai food at Bangalore restaurant which serve authentic thai food but they are closed now — I took my mom too there… Coconut milk is their main! lol – look who is talking right? I love the idea of using eggs, can I halve this recipe?
    Famidha recently posted…VIMTO Mango FaloodaMy Profile

    • Rafeeda AR says

      Hehe… yeah, they were clicked last month! ๐Ÿ˜› Never had authentic Thai food as such though would love to some day… OK, I am feeling ashamed now! Thanks a lot Fami… You can very much halve the recipe. Use one large egg and up the corn flour a little bit to get a good consistency…

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