800 g can mango cheeks drained and pureed
1 cup canned coconut milk
2 tbsp powdered gelatine
¾ cup sugar
- Lightly grease 8 x ½-cup moulds with vegetable oil. In a bowl, combine the mango puree, coconut milk and ½ cup cold water. Place 1 cup hot water in a jug, add the gelatine and sugar and stir until dissolved.
- Pour the gelatine mixture into the mango mixture and stir until combined. Pour evenly into the prepared moulds. Chill until set.
- When serving, dip the moulds briefly in hot water to loosen the pudding, then turn out into a plate and serve with toasted shredded coconut, ice- cream and seasonal fruits.