Name: Mango Coconut Pudding Cups recipe by Femina Shiraz at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Ripe Mango 1; Milk 1 litre; China grass (Agar Agar) 10 gram; Sugar 1/2 cup; Grated Coconut 1/2 cup; Bread slices 8; Melted Butter 1/2 Cup

ABOUT Mango Coconut Pudding Cups RECIPE

Mango coconut pudding cups are sweet little bites of creamy and luscious mango mousse served in baked bread baskets. The soft and smooth texture of the mousse and the crunchy buttery outer crust of bread would delight anyone who has a sweet tooth. These frigid delights are full of rich mango flavor with a tint of coconut.

Ingredients Serving: 4

Ripe Mango 1
Milk 1 litre
China grass (Agar Agar) 10 gram
Sugar 1/2 cup
Grated Coconut 1/2 cup
Bread slices 8
Melted Butter 1/2 Cup

Instructions

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 in the preheated oven for 15 minutes, until they turn stiff and golden brown.
Remove from the molds and let them cool completely.
Once the pudding is set, scoop them out to the prepared bread moulds.
Chill until you serve them.

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