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Home  /  Australia   /  Mango + Coconut = Heaven on Earth

I don’t know about you but I’m desperately trying to make the most out of the last few weeks of summer before the cold and rain sets in Melbourne.

Other than enjoying soy lattes while sitting outdoors in the sun, the thing I love most about summer is Mango season!
Here’s a delish dessert that combines the power pack vitamins of mangoes AND the amazing superfood – coconut: Thai-style mango & coconut pudding.

Not only does it taste heavenly, it is SO quick to make! (you should not need more than 20mins prep time, the rest of it is just letting this baby set in the fridge) And if that’s not enough to convince you, the recipe calls for very ripe mangoes so hit the bargain bins to get mangoes that are on sale. You might be able to score some end of season mangoes very soon.

Right after the recipe, you’d also find a nifty info graphic on the health benefits of mangoes.

As for how amazing coconuts are (if you don’t already know), that’s deserving of a few blog posts that we have in store.

Ok first here’s how luscious this dessert looks:




  • 2 medium to large ripe mangoes
  • 1 packet swallow brand agar agar powder (or packet of gelatine)
  • 1/2 cup hot water
  • 1/3 cup white sugar/sugar substitute
  • 1 cup good-quality coconut milk (*for max health benefits use organic ones, they’re not more expensive than
  1. Make sure your mangoes are ripe – the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
  2. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the agar agar powder over the surface of the water and stir briskly in order not to have any lumps.
  3. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
  4. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
  5. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or make ahead 24 hours before if you’re expecting company).
  6. Serve cold with some fresh berry fruits and if you’re feeling abit fancy a light dusting of icing sugar.
  7. ENJOY!

And to help you feel a little smug about yourself despite eating too much of the pudding, here’s the wonderful health benefits of mangoes:


Isn’t mother nature just wonderful? Gifting us with something so tasty AND healthy.

Coming up next, I feel a blog post about how to detox AND beautify your home at the same time, so stay tuned!


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