Coconut Mango Pots

This is a good mango-season recipe if you want a super-easy dessert that is more interesting than ice cream and also not heavy or overly sweet. Credit for this recipe goes to Hetty McKinnon.

  • 3 ripe mangoes (maybe 500g)
  • 1 can (400ml) coconut milk
  • half a cup (80ml) maple syrup or honey, to taste
  • 1 tsp agar agar powder (vegetarian version of gelatin but much stronger)

Method:

  1. In a food processor, blitz the mango, coconut milk and honey until completely smooth.
  2. Pour this into a saucepan and whisk in the agar agar powder.
  3. Place over medium heat and simmer, whisking constantly until the agar agar has dissolved and the mixture has thickened. This will take 5 – 7 minutes.
  4. Pour into ramekins (little bowls) and allow it to set in the fridge for at least 2 hours.
  5. Serve with berries on top if you wish.

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