My Sunflame Pudding – Coconut Mango Vanilla Pudding

Truly my innovation a classic dessert which I called as Coconut Mango Vanilla Pudding with jaggery. This Coconut Mango Pudding Recipe is a delicacy which will satisfy your taste buds and refresh your mouth palette. We had a lot of mango pulp at home so I thought of making some utilization with it. Hence came up with this unique recipe. Just tried to bring some twist in this Coconut Mango Pudding. I have added vanilla powder along with essence for added flavor. I have also made use of nuts and instead of sugar I have used a healthy version which is jaggery. So in short this Coconut Mango Pudding is a healthy dessert. You could also call this Coconut Mango Pudding as a sugar free and milk free dessert. Also I am calling it as Sunflame pudding because the color of the pudding is elegant dark yellow color just like when sun shines like a yellow-orangish flame 🙂

I love mangoes so try to make some thing new from them. I am sure there would be many mango puddings on the web. But I can vouch this is my own fusion of pudding. To be honest the mango flavor plus desiccated coconut along with vanilla leaves a bomb of flavors in your mouth. It’s like explosion of flavors but it’s an amazing experience to eat them.

Moreover I was completely satisfied making them. As my family loved them and were zapped with the flavors. My culinary skills at pudding and cakes have become far better than what I was. It’s very important to get your basic right before playing around ;)…… I wanna try exploring at cookies, macaroons, biscuits may be I will have to take help of Tina from flourtrader.blogspot.com as she is amazing at baking cookies. Tina do help me in this…Do visit her site she has amazing mouthwatering desserts on her blog. Also I would love to learn few Indian dishes from Dassana and her blog is vegrecipesofindia.com. She too has great vegetarian and vegan recipes on her blog. Not that I am advertising them but I just love their recipes! It’s always great to appreciate right…………………..

I can’t believe I am so busy yet somehow manage to make these yummy desserts. Guess I was bored making salads last week. I have to attend kids birthday party so I am still wondering what should I make for the toddler. I will let my imagination go wild and make something yummy and unique for the baby.

Total Time: 1 hour 30 mins

Serves: 7 to 8 people

Ingredients:

1. 4 tbsp boiling water
2. 4 tbsp desiccated coconut
3. 80 gms jaggery grated
4. 2 cups mango puree
5. 4 tbsp vanilla powder
6. 2 eggs
7. 1 tbsp vanilla essence8 to 10 cashewnuts (optional)
8. 6 to 7 pistachios for decoration
9. 2 tbsp icing sugar Or castor sugar for dusting

5.0 from 1 reviews

My Sunflame Pudding – Coconut Mango Vanilla Pudding

 

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Prep time

15 mins

Cook time

1 hour 15 mins

Total time

1 hour 30 mins

 

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 4 tbsp boiling water
• 4 tbsp desiccated coconut
• 80 gms jaggery grated
• 2 cups mango puree
• 4 tbsp vanilla powder
• 2 eggs
• 1 tbsp vanilla essence
• 8 to 10 cashewnuts (optional)
• 6 to 7 pistachios for decoration
• 2 tbsp icing sugar Or castor sugar for dusting

How to make the recipe?

1. Preheat oven at 170°C exactly ten mins before baking. Take the desired mold I have used a round pan. Grease it generously. Also keep water bath ready. What is water bath? Take another big baking pan and see if the greases pans fits well into it. Now add water to the outer pan upto half the height of greased pan. That's it don't overfill else the water will flow into your pudding.
2. I have used tinned mango pulp. Alternatively you could peel skin of mangoes and grind the pulp into a processor. Your mango pulp is ready.
3. Take a mixing bowl add hot boiling water. Add desiccated coconut. Now give a nice stir to it. Also add vanilla powder along with grated jaggery. Mix all well with a beater preferably electric beater.
4. Once they all incorporate into each other. Add both the eggs and beat nicely for about 3 to 4 mins on medium speed. When the blend well add mango puree. Now beat again with spatula Or beater on low speed.
5. Finally add vanilla essence and cashewnuts.
6. Mix all nicely.
7. Pour the pudding batter into the greased pan. Top with few pistachios. Place on the water bath. Bake at 170°C for about 1 hour 15 mins Or until pudding is firm and leave the edges of pan.
8. The pudding would be brown at the top. Also insert a skewer inside if it comes out almost clean. Your Coconut Mango Pudding Recipe is ready. If you find it still jiggly bake for sometime more.
9. Remove the water bath.
10. Allow the pudding to cool for 10 mins. Take 2 plates and keep aside. Dust icing sugar on one of the plates all over. Also dust some icing sugar on the top of pudding. Gently unmould the pudding taking help of dusted plate. Now to get the top side of pudding. Dust some icing sugar again on another plate. Now invert gently on another plate.
11. For more convenience you could use a tart pan where bottom is detachable. You could eat your Coconut Mango Pudding hot like me Or cool in the fridge for 2 to 3 hours. Serve chilled with a dollop of chantily cream Or icecream.

Nutrition Information

Serving size: 7 to 8 people

3.5.3208