Gluten Dairy Free Mango Pudding
This gluten dairy free mango pudding is one of my favorite dessert. It is also our family’s favorite dessert whenever we visit a Chinese restaurant. In fact, this gluten dairy free mango pudding is often offered as a dimsum item. You can also find it served in Indian, Thai and Malaysian restaurants, albeit in different variations.
For gluten intolerants, and those on a vegan diet, they will be pleased to know that this mango pudding is gluten free, diary free and egg free. There are many ways of making mango pudding. Some grocery stores sell mango pudding powder. Just add boiling water and milk to the powder, and you can have some sort of a mango pudding. However, the mango powder is usually made with mango essence not real mangoes.
My recipe uses real mangoes. If mangoes are not in season, you can always buy mango puree made with real mangoes. There are basically 5 ingredients in my recipe. Mango, coconut milk, coconut cream, sugar and cornstarch.
1 cup mango puree (2 fresh mangoes will make 1 cup of mango puree)
1-1/2 cup coconut milk
1/2 cup coconut cream
2 tbsp sugar
2 tbsp cornstarch dissolved in 4 tbsp water
Note that this recipe calls for both coconut milk and coconut water. You may wonder what is the difference between coconut milk and coconut cream. Coconut milk has the same consistency as cow’s milk. It is made by simmering one part shredded coconut with one part water. Coconut cream is made by simmering four parts shredded coconut with one part water. Coconut cream is thicker and richer than coconut milk.
If you are craving mango pudding during the off season, you can always purchase ready made mango puree from the grocery store. Here is the brand that I use.
Note: One last final tip. You can serve the pudding in different types of dishes. You can use plastic disposable wine glasses when preparing for a group. They are unbreakable and do not take up much space in the fridge. Top with some cut up mangoes or berries and add a sprig of mint for decor.
Gluten free diary free mango pudding
- 1 cup mango puree
- 1-1/2 cup coconut milk
- 1/2 cup coconut cream
- 2 tbsp sugar
- 2 tbsp cornstarch dissolved in 4 tbsp water
- Whisk the cornstarch in water until it is dissolved and make sure there are no lumps.
- If you are using fresh mangoes, cut them up, and puree them in a blender. It takes 2 mangoes to make 1 cup of mango puree.
- If fresh mangoes are not available, you can use mango puree found in grocery stores. Blend mango puree, coconut milk, coconut cream, sugar, cornstarch dissolved in water.
- Put blended ingredients into a medium sized sauce pan, and heat on stove top under medium heat.
- Keep stirring until mixture thickens and close to boiling. Do not let mixture boil.
- Remove from heat. Put in individual serving dishes and let cool.
Another easy recipe to try out is our Baptist Ladies Peanut Butter Marshmallow Squares.