This chilled vegan mango pudding is topped with coconut cream, berries and mint.
Servings: 6 people
- 3 large mangoes (or 4 medium mangoes - should yield 450 grams flesh)
- 3 cups water
- 3 tablespoons tapioca pearls (these should be available in your supermarket)
- 1 tablespoon sugar
- 1/2 lemon
- 270 mls coconut cream
- 3 tablespoons icing sugar
Chop mango flesh and cover with the water in a saucepan.
Bring to the boil and simmer for 10 minutes.
Add tapioca and continue to simmer for another 30 minutes, stirring from time to time. The tapioca should be clear at the end of the process. If not, add a couple of extra tablespoons of water and simmer for another few minutes.
Take off heat and add juice from the half lemon and sugar. Stir to combine.
Pour equal amounts into six glasses or dessert bowls and chill in the fridge for at least an hour.
Beat coconut cream and icing sugar. Remove mango puddings from fridge and add this cream as the top layer. Decorate with mint and berries, and return to the fridge.
Calories: 259kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Sodium: 9mg | Potassium: 333mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1120IU | Vitamin C: 44mg | Calcium: 22mg | Iron: 1mg