Bill Granger's Mango, lime and coconut puddings
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Preparation time:
15 minutes, plus chilling
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Ingredients
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3 gelatine leaves, cut into strips
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3 tbsp caster sugar
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2 ripe mangoes, flesh chopped
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240ml coconut milk
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2 limes
Method
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Soak the gelatine in 3 tbsp cold water for 10 minutes.
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Meanwhile, dissolve the sugar in 75ml water in a pan on a very low heat. Whizz the mango in a blender until smooth. Add the gelatine and water to the hot sugar mixture; stir till dissolved. Keep the heat very low - the gelatine must not boil.
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Transfer the gelatine mixture to the blender and blitz again with the mango, coconut milk and grated zest of 1 lime. Pour into 6 cups or glasses (each about 150ml) and put in the fridge for at least 3 hours. Use the zest of the second lime
to decorate the puddings before serving.
Comments
Glossary
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Coconut
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Gelatine
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Lime
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Mango
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This recipe was first published in February 2011.
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