No-cook mango dessert recipe is a sweet end to any meal, with little to no added sugar

All you want to do is mix chunks of contemporary or frozen (and defrosted) mango with gentle coconut milk till easy, then stir that combination with simply sufficient dissolved gelatin in order that, as soon as set within the fridge, it turns into a softly sure, creamy, puddinglike dessert. If your mango is sweet sufficient, you gained’t want any added sugar, which is a dietary plus, however you possibly can all the time mix in a contact of honey or your sweetener of alternative to style.

Once set in particular person serving cups, the pastel-colored “puddings” are topped with finely diced mango and a snow-white sprinkle of shredded coconut, superbly asserting what’s beneath, for a fruit-focused dessert with a enjoyable, contemporary twist.

• 2 teaspoons unflavored gelatin
• 1/3 cup boiling water
• 2 cups contemporary or frozen mango chunks (16 ounces/453 grams), divided (see NOTE)
• 1 cup (240 milliliters) gentle coconut milk
• Honey, to style (non-compulsory)
• 1/3 cup (30 grams) unsweetened shredded coconut, for garnish

In a medium bowl, cowl the gelatin with the boiling water and instantly stir till it’s dissolved.

In the pitcher of a blender, mix 1 1/2 cups (12 ounces/340 grams) of the mango with the coconut milk and mix till easy. Add honey to style, if desired, and mix to incorporate. Add the gelatin combination to the blender and pulse a few occasions to mix.

Divide the combination amongst six (6- to 8-ounce) ramekins or jars. Cover and refrigerate till set, about 3 hours.

Finely cube the remaining mango. Top every cup with a sixth of the diced mango, sprinkle with the coconut and serve.

NOTE: If utilizing frozen mango, defrost first

Per serving (about 1/2 cup)

Calories: 76; Total Fat: 3 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 4 mg; Carbohydrates: 12 g; Dietary Fiber: 1 g; Sugar: 11 g; Protein: 1 g

This evaluation is an estimate primarily based on accessible elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook writer and registered nutritionist Ellie Krieger.