Thai Mango Coconut Pudding is a perfect summer dessert with mangoes and coconut. The dessert is light and refreshing, especially in summers.
The Thai dessert is also called Woon Mamuang , woon is agar agar and Mamuang is Mango. The dessert is super simple to make and tastes so refreshing. It has no fat so it is really light. Also, I find the dessert very pretty, it is so similar to the china grass that we make. Both the desserts need agar agar to set, one is fruit-based the other is milk-based.
I have always used agar agar strands to make China Grass, but for the Mango and Coconut Jelly, I used agar agar powder. It dissolves easily and the dessert is done in a jiffy. However, one can use the agar agar strands if the powder is not available. The agar agar packets available here are of 8 gms which are used for 1 litre. So one can measure the liquid, in this case, mango puree and coconut water. The rest of the process remains the same.
While making this dessert there are a few points which are important to note –
Make sure the mango puree is smooth without any chunks or fibre.
You could sieve the mango puree.
Orange juice balances the flavour of the mango by giving mild tartness to the mango, you could avoid if you want.
Lemon juice is optional if adding add just a few drops.
Always add agar agar to room temperature water, place on the stove after stirring it.
Always take a test check – to check if agar agar has completely dissolved insert a spoon and pour back the liquid, if there are no tiny grains then you are good to go.
After pouring the mix into a serving glass/bowl, remove the tiny bubbles, if any with a toothpick.
Before working on the second layer, make sure the first layer has set.
Remember agar agar does not need a refrigerator to set.
If the agar agar jelly sets and is still in your pan, you can reheat to get it back to liquid.
These points will help you to make a perfect dessert, remember you can really get innovate and try your own variations. You can even make with just fruit and still enjoy the dessert, but please serve the dessert chilled, else you will not enjoy it.
Thai Mango Coconut Pudding is my Day 3 post under the theme Single Serving Desserts.
Day 2 Chocolate Cake in a Jar
Recipe Source; Hot Thai Kitchen
Thai Mango Coconut Pudding
250 gms mango
1/2 cup orange juice
1/2 cup mango, cubed
11/4 cups water
2 tsp agar agar
1/3 cup sugar
Lime juice ( optional )
1 1/4 cups coconut water
1/4 cup coconut cream
4 tbsp sugar
1 tsp agar agar
Peel and chop the mango.
Add it to the blender, add orange juice and blend to a smooth paste. Keep aside.
Add agar agar to the water and then place it on the stove.
Keep stirring the mix till the agar agar is completely dissolved.
Take a test check. Take a spoonful of the mix and pour it back into the mixture, if there are no tiny dots, you are good to go, else boil a little longer.
Add the sugar and stir to dissolve.
Mix in the mango purée, stir continuously.
Remove from fire.
If you want to add some lime juice, this is the time to do so.
Pour into the dish/mould/shot glasses.
Add mango pieces and let it set at room temperature.
Blend coconut water and cream in a blender.
You could either blend smooth or blitz for a few seconds so that some of the cream pieces are blended, while some are not.
Add agar agar to water, stir and place it on fire.
Keep stirring till agar agar is dissolved.
Add sugar, stir and boil till sugar is completely dissolved.
Add the coconut mix.
Pour over the mango jelly, which would be set by now.
Make sure the jelly is set, while pouring be gentle, and pour over a spoon so that the heat from the milk is slightly transferred.
Let the coconut layer set.
Refrigerate for a few hours.
Once done it can be cut into the desired shape and garnished.
Here are some more interesting and light desserts using Agar-agar –