• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Mango Coconut Pudding (Manjar de Manga)

August 6, 2017 by Lori 2 Comments

Jump to Recipe Print Recipe

Mango and coconut pudding wedge on a plate

Reading my posts this summer, one would think I eat a lot of desserts.  I actually don’t.  But this has been a brutally hot and humid summer in the Valley of the Sun, and I find myself thinking of the chilled, fruit-flavored desserts of my youth.  Probably as a mental defense against the weather conditions.  This mango and coconut pudding is a variation of one of those chilled desserts.

The original, called manjar de coco (versus this one, which is called manjar de manga) is a milky white, coconut-flavored pudding topped with a rich prune syrup.  And while we use prunes widely in Brazilian confections and desserts, I hesitate to throw one out to you guys because…let’s face it.  Many of my fellow Americans seem to suffer from prune phobia.  I blame the ad executives who decided in the 1970s that prunes were the perfect solution to constipation.

And to quote Forrest Gump; “that’s all I have to say about that.”

So, I give you the mango version.  And who doesn’t love mangoes?  It is such a deliciously sweet and meaty fruit with a beautifully unique flavor.  And since it has two harvest seasons a year in tropical climates, we get to enjoy it pretty much year-round here in the US.

This mango and coconut pudding is a cool, tasty, and very original way to fight the summer heat while indulging your sweet tooth.  And it is beautifully finished with a lovely mango syrup with fruit.

Making the mango coconut pudding

Ingredients for the mango coconut pudding

Start with the pudding, because although both the pudding and the syrup need time to cool, the pudding will need longer.

Select mangoes that are tender and ripe without being mushy.  There should be noticeable give to the flesh when you select the fruit, but it should not be too soft.

Mushy mangoes have a bit of a “turned” flavor, as if the fruit has started to ferment.  They also contain more liquid, which will make it difficult for the pudding to reach the desired consistency during cooking.  Under-ripe mangoes will leave you with a bland, anemic pudding.

Go for tender but still somewhat firm flesh, with a deep orange color.

Buttered and sugared silicone mold pan

Start by prepping a mold pan.  Lightly coat with butter, then cover the butter with sugar.

Usually, this pudding is made with a fluted Savarin mold.  Since I did don’t have one, I used this silicone cake mold.

Blended pudding ingredients

Blend the pudding ingredients all at once until completely integrated.  It will have the consistency of a fruit smoothie.

I have a good-sized Vitamix blender.  If your blender is not large enough to blend the ingredients all at once, split the ingredients and process in two batches.

Pudding mixture before cooking

Transfer to a large sauce pan and cook, over medium heat.

Stir frequently until the mixture comes to temperature and starts to bubble.  Then stir constantly…

Cooked pudding mixture

Until it thickens to a consistency of a porridge.

Turn off the heat, remove the pan from the burner.

Mango coconut pudding in a silicone mold pan

Pour the hot pudding mixture into the mold pan.  If using a silicone mold, be sure to place a flat surface under the mold pan to stabilize the movement of the contents.

Then allow to cool to room temperature before chilling for at least 2 hours.

Ingredients for the mango syrup

In the meantime, make the syrup.

Cooking the mango syrup

Place all the ingredients in a sauce pan over medium heat until it simmers.  Then reduce the temperature to medium-low, tent the pan with a lid (leaving some room to vent), and allow to cook down until the water has thickened to a light syrup and the mixture has reduced somewhat.  It should resemble the syrup from canned peaches.

Mango syrup with fruit in a jar

Allow to cool.  Then pour into a resealable container and store in the refrigerator until chilled and ready to serve.

Mango and coconut pudding ring on a platter

Place a serving flatter upside down over the top of the mold pan.  With one hand on the center of the serving platter and the other hand under the stabilizing plate under the mold pan, flip both dishes so that the mold pan is now upside down on the serving platter.

Lift away the mold, and the ring should be centered in the serving platter.

Spoon the desired amount of syrup with fruit over the pudding, allowing the syrup to pool in and around the ring.  Garnish with mint leaves, if desired.

Partially eaten serving of mango coconut pudding

Then serve away!

The mango coconut pudding is wonderfully chilled, smooth and creamy, with a big hit of mango, and a mild backdrop of coconut.  It’s also a surprisingly light dessert.  Although sweet, it is not overly filling and won’t weigh you down.  It just hits the spot!

Enjoy!

Mango coconut pudding with text banner

Mango and coconut pudding wedge on a plate

Mango Coconut Pudding (Manjar de Manga)

Lori
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 4 1- pound fresh mangoes ripe but not mushy, cubed (approximately 5 cups)
  • 1 1/3 cups sugar plus more for coating the pan
  • 1 1/2 cups milk
  • 8 tablespoons full cornstarch
  • 1 1/2 cups coconut milk
  • 1 teaspoon butter softened, plus more for coating the pan
  • Mango Syrup recipe included

Instructions
 

  • In a large blender, blend all the ingredients until the mixture is totally integrated and has the consistency of a fruit smoothie.
  • If your blender is not large enough, split the ingredients into two equal halves and process in two batches.
  • Coat a cake mold with a light coat of butter and then sugar. Set aside.
  • Transfer the mixture from the blender to a large sauce pan and cook over medium heat until it starts to bubble, stirring frequently.
  • Then stir constantly, until the mixture thickens to the consistency of a porridge.
  • Pour the cooked pudding into the prepared cake mold. Allow to cool to room temperature. Then refrigerate at least two hours.
  • To serve, place a servicing platter over the top of the cake mold and flip the two so that the pudding ring is centered on the serving platter.
  • Cover with mango syrup with fruit (recipe below), and serve.

 

 

Mango syrup with fruit in a jar

Mango Syrup

Lori
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins

Ingredients
  

  • 1 fresh mango ripe but not mushy, 1/2-inch cubes
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sugar

Instructions
 

  • Pour the ingredients into a sauce pan.
  • Cook over medium heat until bubbly.
  • Tent the pan with a lid and reduce heat to medium-low.
  • Cook until the water has thickened into a syrup with the consistency of the syrup from canned peaches.
  • Remove from heat and allow to cool.
  • Transfer to a resealable container, including the cooked fruit, and refrigerate until ready to use.

Thanks for sharing!

Filed Under: Desserts Tagged With: Brazilian Dessert, Coconut, Coconut Dessert, Mango, Mango and Coconut, Mango Dessert, Manjar, Manjar de Manga, Pudding, Summer Dessert

Previous Post: « Brie and Scallion Stuffed Hamburger
Next Post: Mediterranean Orzo »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. cakespy says

    August 7, 2017 at 3:29 am

    It looks perfectly refreshing. I love the flavor combo, too. Mango and coconut LOVE one another!

    Reply
    • Lori says

      August 7, 2017 at 5:57 am

      Thanks for stopping by!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
38 shares
  • 7