I had a bottle of Mango Liquer lying in the fridge for a long time. Had brought it as a gift for Rajeev for a Christmas (honestly with myself in my mind…not him!!) and we never liked it so much. Though it did have a kick it didn’t have the real mango flavor. But despite all that we had a quarter of a bottle left only. We are not boozy people, but yes it has been our companion with some good movies and television episodes.
I didn’t want to waste it, i.e., throw it away, and therefore it had been occupying some space in my refrigerator. I was in a mood to use it up for some recipe somewhere…..somehow.
So we had friends over, and I am really not a dessert person. But I wanted to do something with mangoes since I had two large overripe mangoes in the basket, and knew they will be in the bin soon if they are not put to good use. I remembered seeing a very simple mango dessert in one of the frequent food shows I keep watching and had made up some notes. So here’s the attempt which went down really well with everyone.
Smooth, creamy, mango-ey, coconut-y and above all effortless-y (errr)…..effortless. I had the mango liqueur so I made up my own sauce, you can opt out of it or do something very simple like dilute some mango jam instead.
Preparation Time – 5 minutes (for the dessert) + 5 minutes for the sauce
Cooling Time – 1 -2 hours
Serves – 6 – 8 dessert cups depending on how much you put in a cup
For the pudding
2 big mangoes ripe and sweet about 500 grms – pureed
500 ml coconut milk
1 sachet gelatin
100 grm – caster sugar or powdered sugar (white)
For the sauce
1/2 cup mango liqueur
4 tbspn sugar
1/4 tspn ground cinnamon
a few pine nuts
some candied cherries
Just mix the coconut milk, mango puree and sugar well.
dilute the gelatin in warm water about a tbspn of water and pour into the mixture stirring to incorporate.
Check the sweetness. If you need more sweet add caster sugar to sweeten enough. But I let the sweetness of this pudding be subtle so that I could balance it with a sweet sauce.
Pour into cups and allow to chill and firm up for about 1 to 2 hours.
In a pan heat up the liqueur and sugar, just enough for the sugar to melt. Add the cinnamon powder and mix.
Before serving pour a tbspn of sauce onto the cups, drop in a few pine nuts (I remember I toasted them) and add a cherry for garnish.
Viola, you have a dessert which will make you feel like a kitchen queen and you don’t have to tell anyone how easy it was.
The flavours of mango and coconut are almost dreamy!!