Mango Pudding

So this was the dessert at the cooking class for the Hoisin Pork Tenderloin. And. It. Is. Delicious. It tastes fresh and light. I cut the recipe in half but I think my mangoes were larger than most (Ha. That wasn’t meant to be . . . um . . . moving on). The recipe still made 8 for me. I do think that you could substitute half and half or even whole milk for the cream since the gelatin (or Agar Agar) gives the pudding it’s consistency. But the richness of the cream was so delicious. . . I don’t know if it would do the recipe justice. This would be a great make ahead recipe that you could serve in wine glasses or martini glasses if you (like me) don’t happen to have 8 or more ramekins.

Mango Pudding
Recipe used with permission from Whole Foods Cooking Express
(Makes 8 Servings)

6 very ripe mangos, peeled and chopped
2 tbsp fresh lemon juice
½ tsp salt
1 cup plus 2 tbsp sugar
2 ½ tsp powdered gelatin (or Agar Agar for you vegetarians), softened in 3 Tbsp water
1 quart heavy whipping cream

Put the mangos, lemon juice, and salt in a large saucepan, set over medium heat and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.

Add the sugar and continue cooking, stirring and scraping the bottom of the saucepan, until the mixture becomes thick and syrupy, with a few chunks of mango remaining, about 15 minutes. Do not let the sugar caramelize and brown. Removed from the heat and cool to lukewarm.

Stir in the gelatin into the mango mixture until it dissolves, then stir in the cream until well incorporated.

Divide the mixture among 8 (4 oz) ramekins or serving bowls. Chill in refrigerator, uncovered, until set (about 3 hours). Serve cold, with wafers on top.

Coconut Wafers
Makes 16 cookies

Nonstick cooking spray
2 large eggs, at room temperature
1 tsp grated lime zest
½ c sugar
¼ tsp kosher salt
½ tsp vanilla extract
1 1/3 c finely shredded unsweetened, dried coconuts

Preheat the over to 300 F degrees. Lightly spray a 13×9 inch rimmed baking sheet or baking pan with nonstick cooking spray, line with parchment paper, and spray the paper; set aside.

Put the eggs, lime zest, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until thick, pale yellow and doubled in volume, about 8 minutes. Stir in the vanilla extract and gently fold in the coconut.

Spread the batter evenly onto the prepared baking sheet. Bake until golden brown, about 20 minutes. Remove from the oven and cool in the pan for 5 minutes.

Invert the cookie onto a cutting board. While warm, use a 2 ¼ in round biscuit cutter to cut out 16 circles. Cool the circles completely.

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