Mango Pudding Balls
Mango Pudding Balls
Ingredients
For the Mango Pudding
- 300 grams mango
- 30 grams granulated sugar, for mango puree
- 200 ml water
- 10 grams gelatin powder
- 100 ml milk
- 50 ml coconut milk
- 20 grams cornstarch
- 10 grams granulated sugar, for milk mixture
For the Coating
- 50 grams shredded coconut
- 10 grams granulated sugar, for shredded coconut coating
Instructions
- 1
Place 300 grams of mango into a blender. Add 30 grams of granulated sugar to the mango in the blender. Blend until a smooth puree is formed. Transfer the mango puree to a bowl.
⏱️ 5 min
- 2
In a separate bowl, add 200 ml of water and 10 grams of gelatin powder. Mix well until combined and set aside to allow the gelatin to bloom.
⏱️ 5 min
- 3
In a saucepan, combine 100 ml of milk, 50 ml of coconut milk, 20 grams of cornstarch, and 10 grams of granulated sugar (for the milk mixture). Whisk all ingredients until well combined.
⏱️ 3 min
- 4
Heat the mixture in the saucepan on a low flame, continuously whisking, until it thickens.
⏱️ 7 min
- 5
Add the bloomed gelatin mixture to the thickened mixture in the saucepan. Stir until the gelatin completely dissolves.
⏱️ 2 min
- 6
Pour this gelatin-milk mixture into the bowl containing the mango puree. Mix thoroughly until the mango puree and the milk mixture are well combined.
⏱️ 3 min
- 7
Pour the combined mango pudding mixture into a container. Chill the mixture in the refrigerator for 2 hours or until it is completely set.
⏱️ 120 min
- 8
Once set, remove the pudding from the container and cut it into small cubes. Gently roll each cube to form smooth, round balls.
⏱️ 5 min
- 9
In a separate bowl, combine 50 grams of shredded coconut and 10 grams of granulated sugar (for the shredded coconut coating). Mix well.
⏱️ 2 min
- 10
Roll each mango pudding ball in the shredded coconut mixture to coat it evenly. The mango pudding balls are now ready to serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Pudding Balls
For the Mango Pudding
- 300 grams mango
- 30 grams granulated sugar, for mango puree
- 200 ml water
- 10 grams gelatin powder
- 100 ml milk
- 50 ml coconut milk
- 20 grams cornstarch
- 10 grams granulated sugar, for milk mixture
For the Coating
- 50 grams shredded coconut
- 10 grams granulated sugar, for shredded coconut coating
Instructions
- 1
Place 300 grams of mango into a blender. Add 30 grams of granulated sugar to the mango in the blender. Blend until a smooth puree is formed. Transfer the mango puree to a bowl.
⏱️ 5 min - 2
In a separate bowl, add 200 ml of water and 10 grams of gelatin powder. Mix well until combined and set aside to allow the gelatin to bloom.
⏱️ 5 min - 3
In a saucepan, combine 100 ml of milk, 50 ml of coconut milk, 20 grams of cornstarch, and 10 grams of granulated sugar (for the milk mixture). Whisk all ingredients until well combined.
⏱️ 3 min - 4
Heat the mixture in the saucepan on a low flame, continuously whisking, until it thickens.
⏱️ 7 min - 5
Add the bloomed gelatin mixture to the thickened mixture in the saucepan. Stir until the gelatin completely dissolves.
⏱️ 2 min - 6
Pour this gelatin-milk mixture into the bowl containing the mango puree. Mix thoroughly until the mango puree and the milk mixture are well combined.
⏱️ 3 min - 7
Pour the combined mango pudding mixture into a container. Chill the mixture in the refrigerator for 2 hours or until it is completely set.
⏱️ 120 min - 8
Once set, remove the pudding from the container and cut it into small cubes. Gently roll each cube to form smooth, round balls.
⏱️ 5 min - 9
In a separate bowl, combine 50 grams of shredded coconut and 10 grams of granulated sugar (for the shredded coconut coating). Mix well.
⏱️ 2 min - 10
Roll each mango pudding ball in the shredded coconut mixture to coat it evenly. The mango pudding balls are now ready to serve.
⏱️ 3 min