Mango Pudding

Sweet and juicy mango flavour in every velvety spoonful! You can change up this light and creamy, no refined sugar pudding using coconut milk in place of whole milk for a lactose-free version.

Ingredients:

1 cup whole milk

2 tbsps honey

2 tbsps cornstarch

pinch of salt

2 egg yolks

1 tbsp butter

1 tsp vanilla

1 cup mango purée (2 ataulfo mangoes, diced) 

Take the diced mango and process in blender until smooth. Set aside. In a small bowl mix the honey, cornstarch and salt together to form a paste-like mixture then whisk in the egg yolk, whisking for about 2 minutes.

Warm the milk in a saucepan just to a low boil. Whisk some of the warm milk into the egg mixture then add it all to the saucepan and heat on medium to medium high for 1-2 minutes or until thickened, whisking all the while.

Remove from heat and add the butter, vanilla and the puréed mango. Pour into serving bowls, cover and refrigerate for 2-3 hours.

Top it with whipped cream or Greek yogurt and sliced fresh mangoes.

Makes 4 servings

Adapted from: bakingmehungry.com

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