Ingredients for Mango Pudding Lactose Free Thailand
- 2 ripe mangoes (about 2 cups, peeled and pitted)
- 2 tablespoons powdered gelatin (or agar agar)
- Hot Water
- Granulated Sugar
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Mango Pudding Lactose Free Thailand
- Puree 2 ripe mangoes (about 2 cups) in a food processor or blender until completely smooth.
- Set the mango puree aside in the food processor or blender.
- In a small saucepan, heat 1/2 cup of water over medium heat until it reaches a rolling boil. Remove from heat.
- Sprinkle 2 tablespoons of powdered gelatin (or agar agar for a vegan option) over the hot water while whisking vigorously to prevent clumping.
- Add 1/4 cup of granulated sugar to the gelatin mixture and stir until completely dissolved.
- Add the gelatin mixture to the mango puree in the food processor or blender. Add 1 (13.5 ounce) can of full-fat coconut milk and blend until well combined.
- Pour the mixture into 4 individual dessert bowls or ramekins.
- Refrigerate for at least 2 hours, or up to 24 hours, to allow the pudding to set completely.
- Serve chilled. Garnish with fresh mango slices, mint leaves, or toasted coconut flakes for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
158g
Fat
58g
Carbs
14g
