This mango season, indulge yourself in this sweet and creamy coconut-mango pudding in crunchy bread cups. Yes, these frigid delights tastes divine and tempt you to have more. If you love mangoes then go for it and try for yourself. Simple yet delectable, these are full of rich mango flavor with a tint of coconut. Here is how to make it.
It is basically mango mousse scooped out in little baked bread baskets. The soft and smooth texture of the mousse and the crunchy outer crust of bread would delight anyone who has a sweet tooth. Do try this super easy recipe the next festive season and surprise your loved ones.
Take one peeled mango and puree half of it. Slice the other half into small pieces.
Boil milk in a pan and add sugar, coconut, mango puree and mango pieces into it. Mix well.
Now double boil the china grass until fully dissolved.
Add this to the milk mixture and mix well. Turn off the flame and let it cool.
Refrigerate for at least 2 hours.
Preheat the oven to 180 degree centigrade.
Remove the bread crusts and spread butter on the bread slices.
Carefully press the bread slices to cupcake molds and bake for 15 minutes, until they turn stiff and golden brown.
Remove from the molds and let them cool.
Once the pudding is set, scoop them out to the prepared bread molds.