Have you ever had Mango Lassi? It’s a spectacular mango yogurt drink available in most Indian restaurants.
Not quite a smoothie. Not really a milkshake. Just cool and creamy and screams, “mango!”. Perfect with that flaming hot, flavor packed Indian dish you just ordered.
Yep. That’s how I rolled (when I still could have yogurt). Got one every time.
I originally thought I’d post a non-dairy version of that beloved drink. Then my mind started down a different path and “boom” (as they say in some circles) mango pudding was born.
The Thai and Chinese cultures boast a beautiful mango pudding made with gelatine. Not quite what I was dreaming about. I opted instead to mimic a classic—chocolate pudding—and substitute the bold flavor of the chocolate with the bright taste of mango.
It was a pleasant success. It’s a combination of sweet, almost citrusy, mango and creamy coconut with a hint of secret spices and topped with a crumble of pistachio. Very very pleasant. I will be making this often!
In a small measuring cup or bowl whisk together to create a slurry and set aside:
2 tablespoons coconut milk or water
4 teaspoons arrowroot
1/4 teaspoon sea salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon cardamom
Mix together and heat in a saucepan over medium heat, stirring often, until it just reaches a simmer:
1 1/2 cups mango puree*
6 ounces coconut milk (full fat) or plain coconut milk yogurt
2 tablespoons agave nectar (more or less to your taste)
Lower the burner heat to low and slowly stream the slurry into the mango mixture whisking it to combine. Continue to whisk gently until the pudding begins to thicken, about 2 or 3 minutes.
Remove from the heat and pour into four individual ramekins. Refrigerate until cold. Serve topped with crushed pistachios.
*Mango puree: I used Trader Joe’s frozen mango puree. According to their gluten-free list all their frozen fruits and vegetables are gluten-free. The package does not state gluten-free so please use your own judgment. Alternatively you can use fresh mango—probably two—peeled, diced, and pureed in a blender with a tablespoon or two of water. Frozen mango is another option; process the same as you would fresh mango to create the puree.