1. Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.
2. Combine sugar, cornstarch, and salt in a medium sauce pan (non-aluminum). Add eggs and coconut milk and beat until well mixed. Cook over medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
3. Gently mix resered mango into pudding. Pour into small custard cups or a decorative bowl. Cover and refrigerate until cool.
Optional: Decorate with toasted coconut or extra mango before serving.
This is also very tasty without the mango.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 139.6mg||43 %|
|Sodium 628.8mg||22 %|
|Potassium 125.5mg||3 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28.2g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 159
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