This post is sponsored by The National Mango Board.
Hola Hola! Today we’re making a rich and creamy mango budino with hints of coconut and lime that we’re also topping with whipped cream and fresh lime zest! Growing up in Southern California meant that it was warm pretty much year-round, so mangos for me are always on the menu! Thanksgiving is coming up, and I have family members who aren’t into traditional Thanksgiving desserts, so I have to always have pie alternatives up my sleeve. This mango budino is it.
Honey Mangoes are my all-time favorite kind of mango, but today, we’re using Keitt Mangos! If you’ve never had a Keitt Mango before, they’re very large and green, very sweet with tasting notes of honey. This was my first time working with Keitt Mangos, so when I ran into them at the grocery store, I couldn’t tell if they were ripe or not, but Mango.org assured me that color does not indicate ripeness in this case! These mangos will stay green as they ripen, and a way to tell if they’re good to eat is by giving it a squeeze to see if they give a bit.
When I was developing this recipe, I first tried the traditional budino route, but found that the combination of egg yolks and cornstarch in the budino kept leaving a chalky mouthfeel. To solve this, I decided to switch over to coconut milk and gelatin, and use the coconut fat to help the budino set. The end result is a rich and creamy dessert that’ll have you feeling like you’re somewhere tropical, anytime of the year! If you happen to make this, don’t forget to tag me!
Recipe: Mango Budino
Prep time: 5 minutes
Cook time: 2 ½ hours
Serving Size: 5-6 servings
Ingredients:
- 1 14 ounce can Full Fat Coconut Milk
- 1 Tablespoon Unflavored Gelatin
- 10 ounces Diced Mango
- 1/4 Cup White Granulated Sugar
- 1/2 Tablespoon Lime Juice
- Pinch Kosher Salt
Instructions:
- In a small saucepan, whisk together the coconut milk and gelatin. Set this mixture aside for 5 minutes to let the gelatin bloom. While the gelatin blooms, add the diced mango to a blender and blend until smooth.
- After the gelatin has sat for 5 minutes, place the saucepan under medium-low heat for 5 minutes to dissolve the gelatin. Remove the saucepan from the heat, then whisk in the sugar, and mango puree. Let sit for 10 minutes to cool completely, then whisk in the lime juice, and salt.
- Divide the budino mixture evenly amongst 5-6 small glasses, then transfer the glasses to the fridge to chill for at least 2 hours to set.
- Once you are ready to serve, serve with a dollop of whipped cream and lime zest.
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