Serves 5 half-cup servings
This delicious and creamy mango dessert is just perfect for summertime. If fresh mangoes aren’t available, feel free to use frozen mango chunks – that’s what I did.
¾ cup milk
6 cardamom pods, lightly crushed
2 tbsp. sugar
1 cup mango chunks
¾ cup coconut milk
juice of 1 lime
1 tsp. gelatin powder
Toasted coconut flakes
Put the milk into a sauce pan along with the crushed cardamom pods and sugar, bring to a simmer. Let it stay at a low simmer for 10 minutes to infuse the milk with the cardamom. Turn off the heat and allow it to steep for 20 more minutes. Let the milk cool down to warm.
Place the mango, coconut milk, and lime juice in a blender and puree.
Mix the gelatin with 6 tablespoons of cold water and let sit for 10 minutes. Give it a stir to make sure everything dissolves.
When the milk has cooled to warm add the gelatin mixture to it. This will dissolve any remaining undissolved gelatin. Strain the milk mixture in order to remove the cardamom pods and any seeds that have come loose. You can strain this right into your blender container and save yourself dirtying another bowl. Blend for 15 seconds.
Pour into pretty glasses and chill until firm. Garnish with toasted coconut flakes or fresh berries.
Notes and Instructions
Recipe and photo credit: Linda McElroy