If there’s one thing I love about fruit desserts, it’s that you can make practically anything out of a fruit–even mango; and with temperatures reaching the 100° mark, it might be time for some cold yellow yummy.
I credit my dad with this recipe, who not only is a fellow mango lover like myself, also had the motivation and drive to harass the staff at his local Chinese restaurant until they relinquished this recipe. Kudos, Papa 😉
- 6 custard cups
- Food processor or blender
- About 3 medium-sized mangoes
- 1 cup water + 1/2 cup warm water
- 1 1/2 pkg. gelatin (or about 1 Tbl.)
- 1 cup coconut milk
- 1/2-3/4 cups sugar
Sprinkle gelatin in 1/2 cup of warm water to soften.
Skin, seed, and dice mangoes. Purée enough to collect about 2 cups worth. Reserve the remaining diced mango.
Blend purée with 1 cup of water. Place coconut milk, sugar and softened gelatin into a small saucepan and heat (DO NOT BOIL) to completely dissolve gelatin and sugar.
Blend the mango into the warm coconut mixture. Pour into 6 custard cups and refrigerate until firm, about 6 hours.
Top with diced mango and serve.