Mango Dessert Cups
These no-cook dessert cups are a simple blend of mango and light coconut milk, bound together ever so softly with gelatin, so it sets up like a pudding. If your mango is sweet enough, you won’t need any added sugar, but you can always blend in a little honey or your sweetener of choice to taste. Served in individual cups topped with finely diced mango and a bit of shredded coconut, it’s a fresh, fruit-focused treat. The dessert needs to be made at least 3 hours in advance of serving.
Makes 6 servings (about 3 cups)
2 teaspoons unflavored gelatin 1⁄3 cup boiling water
2 cups fresh or frozen mango chunks (16 ounces/453 grams), divided (see Note)
1 cup (240 milliliters) light coconut milk
Honey, to taste (optional)
1⁄3 cup (30 grams) unsweetened shredded coconut, for garnish
In a medium bowl, cover the gelatin with the boiling water and immediately stir until it’s dissolved.
In the pitcher of a blender, combine 13⁄4 cups (12 ounces/340 grams) of the mango with the coconut milk and blend until smooth. Add honey to taste, if desired, and blend to incorporate. Add the gelatin mixture to the blender and pulse a few times to combine.
Divide the mixture among six (6- to 8-ounce) ramekins or jars. Cover and
refrigerate until set, about 3 hours.
Finely dice the remaining mango. Top each cup with a sixth of the diced mango, sprinkle with the coconut and serve.
Note: If using frozen mango, defrost first.
Storage note: Refrigerate for up to 3 days.