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Ingredients
- 5 cups Cubed Fresh, Ripe (But Not Mushy) Mangoes
- 1-1/2 cup Sugar, Plus More For Coating The Pan
- 1-1/2 cup Milk
- 1-1/2 cup Coconut Milk
- 8 Tablespoons (rounded) Constarch
- Butter, For Coating The Pan
Method
- In a large blender, blend all the ingredients until mixture is completely combined and has the consistency of a fruit smoothie. If your blender is not large enough, split ingredients into equal parts and process in two batches.
- Coat a cake mold with a light coat of butter and then sugar. Set aside.
- Transfer mixture from the blender to a large sauce pan and cook over medium heat until it starts to bubble, stirring frequently. Then stir constantly until mixture thickens to the consistency of a porridge.
- Pour cooked pudding into the prepared cake mold. Allow to cool to room temperature. Refrigerate at least 2 hours.
- To serve, place a servicing platter over the top of the cake mold and flip the two so that the pudding ring is centered on the serving platter.
- Cover with mango syrup with fruit (recipe below), and serve.
