Mango Coconut Pudding Cups | How to make Mango Coconut Pudding Cups

By Femina Shiraz  |  17th Jul 2017  |  
5.0 from 1 review Rate It!
  • Mango Coconut Pudding Cups, How to make Mango Coconut Pudding Cups
Mango Coconut Pudding Cupsby Femina Shiraz
  • Prep Time


  • Cook Time


  • Serves





About Mango Coconut Pudding Cups Recipe

Mango coconut pudding cups are sweet little bites of creamy and luscious mango mousse served in baked bread baskets. The soft and smooth texture of the mousse and the crunchy buttery outer crust of bread would delight anyone who has a sweet tooth. These frigid delights are full of rich mango flavor with a tint of coconut.

Mango Coconut Pudding Cups is an authentic dish which is perfect to serve on all occasions. The Mango Coconut Pudding Cups is delicious and has an amazing aroma. Mango Coconut Pudding Cups by Femina Shiraz will help you to prepare the perfect Mango Coconut Pudding Cups in your kitchen at home. Mango Coconut Pudding Cups needs 10 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mango Coconut Pudding Cups. This makes it easy to learn how to make the delicious Mango Coconut Pudding Cups. In case you have any questions on how to make the Mango Coconut Pudding Cups you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Femina Shiraz. Mango Coconut Pudding Cups will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mango Coconut Pudding Cups

Ingredients to make Mango Coconut Pudding Cups

  • Ripe mango 1
  • Milk 1 litre
  • China grass (Agar Agar) 10 gram
  • sugar 1/2 cup
  • Grated coconut 1/2 cup
  • Bread slices 8
  • Melted butter 1/2 Cup

How to make Mango Coconut Pudding Cups

  1. Take one peeled mango and puree half of it. Slice the other half into small pieces.
  2. Boil milk in a pan and add sugar, coconut, mango puree and mango pieces into it. Mix well.
  3. Now double boil the china grass until fully dissolved.
  4. Add this to the milk mixture and mix well. Turn off the flame and let it cool.
  5. Refrigerate for at least 2 hours.
  6. Preheat the oven to 180 degree centigrade.
  7. Remove the bread crusts and spread butter on the bread slices.
  8. Carefully press the bread slices to cupcake molds and bake in the preheated oven for 15 minutes, until they turn stiff and golden brown.
  9. Remove from the molds and let them cool completely.
  10. Once the pudding is set, scoop them out to the prepared bread moulds.
  11. Chill until you serve them.

Reviews for Mango Coconut Pudding Cups (1)

Gargi Gulati8 months ago


Cooked it ? Share your Photo