Mango Pudding / Mango Coconut milk Pudding / Eggless Mango Pudding

These soft and fruit based pudding make the perfect end to a meal, satisfying all your sweet cravings!.   I am sure everybody will  like this combination.

You can store this yummy summer treat in the fridge and relish for up to 2 to 3 days.

Check also my  Rose Milk Pudding Recipe.

Ingredients:

Mangoes - 2
China grass - 7 to 10 gms
Water - ½ cup
Coconut milk - 1 Cup
Sugar - ¼ to ½ cup

Directions:

Cut china grass into small pieces and soak in water for nearly 15 to 20 minutes.

Add water in a pan  and allow to boil.   Meanwhile squeeze the excess water from the soaked china grass and add it to the water.   Stir well till it is dissolved. 

After it is done; switch off the gas.

Peel the skin of the mangoes and remove the pulp.

Take a blender and add mango pulp, coconut milk and sugar. Blend well till it becomes smooth.

Transfer into a bowl and add in the warm china grass mixture; mix it using a whisker or spoon.

Spoon mango mixture into serving cups / bowls and refrigerate for at least 4 to 5 hours. 

Store this Mango Coconut milk Pudding in fridge until ready to serve.                    

 

Notes:

Adjust the sugar level according to the sweetness of the mangoes.

Instead of coconut milk, you can also use 1 cup evaporated milk.