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semi-skimmed milk cornflour caster sugar coconut milk mangoes Orange small lime zest coconut lime slices Edible
Viewed: 20 - Published at: 6 months agoIngredients
- 6 3/4 tablespoons semi-skimmed milk
- 6 7/8 tablespoons cornflour
- 2/3 cup caster sugar
- 1 11/16 cups coconut milk
- 2 mangoes ripe, about 400g each, peeled, stoned, 1/2 cut into wedges, 1 1/2 pureed
- 1/2 Orange small, juiced
- 1 lime
- 1/2 zest
- 2 teaspoons desiccated coconut
- lime slices Edible orchids and, to decorate
Method
- In a bowl, mix the milk, cornstarch and sugar until smooth. Add the coconut milk to a saucepan, bring to a boil and remove from the heat. Stir in the cornstarch mixture, return to the heat and simmer, stirring, for 1 min. Rinse a 8 x 5 inch rectangular serving dish with cold water. Pour in the coconut milk mixture, smooth the top and leave to cool. Cover and chill overnight.
- When ready to serve, mix the mango puree with the orange and lime juice to make the mango sauce. Cut the chilled pudding into 1 inch chunks and arrange on serving plates with the mango slices. Drizzle with the mango sauce and sprinkle with the coconut and lime zest. Decorate with lime and orange slices.
