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Mango Coconut Pudding

with Collagen Beauty
recipe-difficulty
A bit cheffy
recipe-serves
1
Mango Coconut Pudding

If we had to pick one reason why we love a summer Christmas, it would have to be the tropical fruit, this dessert highlights one of our favourites, the humble mango! Reminding us of summers passed, and sticky fingers, this is a more sophisticated take on your regular mango with yogurt. Tangy coconut labne (homemade too, you fancy-pants),sweet mango and crunchy nuts and seeds, create the perfect dessert for a hot summer afternoon.

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric
  • 20 oz coconut yoghurt
  • Seeds from 2 cardamom pods, crushed using a mortar and pestle
  • Zest and juice of 1 lime
  • 1 tbsp Collagen Beauty Unflavoured 
  • 4 fl oz coconut cream
  • 6 oz flesh from a ripe mango, pulse in a blender to form a rough puree
  • handful deglet nour dates, cut into slivers
  • 1/2 cup almonds, roasted and roughly chopped
  • salt to serve
  1. First you will need to strain your yogurt. To do this, we added our coconut yoghurt to cheese cloth, twisted and tied to a wooden spoon, and placed into a large jug, so the yoghurt was suspended. We then placed in a cool spot and allowed the whey to train from the yoghurt for approximately 4.5 hours. 
  2. Once your yoghurt is strained, throw away the trained liquid and add the thickened yoghurt to a large bowl. Mix through cardamom, lime juice and zest, and Collagen Beauty, then set aside.
  3. In another bowl, whisk together coconut cream and rice malt syrup.
  4. Fold coconut cream mixture into yoghurt until almost combined, then fold in ¾ of the mango puree. Cover and chill in the fridge for at least 4 hours. 
  5. To serve, spoon over remaining mango mixture, scatter over dates, chopped almonds and sprinkle with a small amount of salt.