Recipe: Thai Mango Coconut Pudding

Thai mango coconut pudding made by me is a delicious way to stay cool this summer!

Temperatures are high and we are really in it, people! It seems that in many if not most places this summer, we are experiencing scorching weather. One of the best ways to cool off from the inside out is to indulge in a bit of the sweet taste, as it is reducing to Pitta, the fiery dosha which rules the summer season.

I recently had the lovely opportunity to cook for Peggy Burt's silent day retreat and it was so fun! I decided to do a menu inspired by the food of Thailand. Not only is Thai food absolutely delicious, but its flavors also serve particularly well for hot weather, which of course makes sense when you think about Thailand's tropical climate. Many Thai ingredients are especially cooling (meaning they are sweet, astringent, and bitter) including coconut and coconut milk, lemongrass, fresh ginger, lime, mango, and spices such as fenugreek, turmeric, and saffron. I cooked Tom Kha - a coconut milk-based soup with hints of lemongrass and ginger, a sweet/savory creamy rice pilaf with fresh Thai basil and sliced almonds garnished with candied ginger, and this delicious mango coconut pudding which I garnished with fresh mint, mango, and mangosteen - the delightful national fruit of Thailand. If you've never tried it and live close to an Asian market, I highly recommend seeing if you can find it (if you're local to LA I found them at H-Mart)! It has a beautiful dark purple hard shell which, when cut in half, opens to juicy, sweet white fleshy fruit which is a bit reminiscent of lychee fruit. Sweet and a little tart, it is one of the most tropical (and divine) fruits I've ever tasted. For this entire meal, I kept it light on the pungent spices because we want to avoid eating foods that are too spicy as they will aggravate or increase Pitta which leads to uncomfortable symptoms (read more about that in this recent blog post I wrote).

Mangosteen, the delicious national fruit of Thailand

The meal seemed to be a hit based on feedback and if I may say so myself, the pudding was such a satisfying way to complete it! I'm excited to share the very simple Thai mango coconut pudding recipe with you so that you can try it for yourself at home.

Recipe: Thai Mango Coconut Pudding

Ingredients

6 servings

• 4 to 5 medium mangoes, ripe, peeled, and chopped

• 3 Tbsp raw sugar, jaggery, or maple syrup

• 2 tsp agar agar powder

• 0.75 cup thick coconut milk/cream

• 0.5 cup water

• 0.5 tsp pure vanilla extract (optional)

• Fresh mint, for garnish

• Fresh mango, small diced for garnish

• Fresh mangosteen, small diced for garnish

• Pinch of black sesame seeds, for garnish

Directions

1. Make sure you prep all of your ingredients first. Peel and chop the mangoes and measure out all the liquids.

2. You will make the mango puree first. Add the chopped mangos and sugar into a blender and blend until completely smooth. If you are sensitive to sweetness, start with 2 Tbsp of sugar and add more (adding just one additional tablespoon at a time) as you taste it if it tastes too tart. Set aside, leaving the puree in the blender for now.

3. In a small pot, bring the water to a gentle boil and then add the 2 tsp of agar agar powder and stir well. Turn off the heat and let it cool down for a few minutes.

4. Add the coconut cream to the blender, along with the agar agar solution and pulse blend everything until it's well combined.

5. Pour the mixture into a large enough container (glass always preferred) and let it set overnight in the refrigerator.

6. The next day, spoon the pudding into a bowl, add any garnishes you like, and try not to "Mmm!" too loud (or do, I don't judge). .

Helpful Tips

There are a couple of important notes to add for this one. First, make sure that your mangoes are very ripe, or sweet. If they are not, your pudding will come out more sour. Also, I kept it very light on the sugar. You can add up to 2 or 3 Tbsp more, however, I highly caution against it, only because a lot of sugar prevents from tasting the natural delicious notes of the mango. If you decide to use maple syrup instead of sugar, it will slightly change the flavor of the pudding because maple syrup has a distinct taste. Jaggery (raw sugar cane, often found in Asian or Indian markets) is also an option if you prefer that. Second, make sure that your coconut milk is thick. The coconut milk in the refrigerated dairy section of the grocery store will not suffice as it is too thin. It is ideal to use canned cream (you'll get a good price for a large amount from an Asian market).

Let me know what you think! Did you make any changes? Feel welcome to be creative with garnishes! Shredded coconut would work great, as would any other tropical fruit. Perhaps even candied cashews! Enjoy!