Mango Pudding:

  • 500 grams mango
  • 160 millilitres coconut milk
  • 15 grams gelatin
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tin fruit cocktail


For garnish:

  • Vanilla ice cream
  • Optional: gula melaka (palm sugar), melted



  1. Blend mango, coconut milk, sugar, water and salt in a blender until mixture is smooth.
  2. Transfer to a small pot over low heat and add in gelatin. Whisk until ingredients are well combined.
  3. Using a spatula, scrape mixture through a sieve.
  4. Spoon fruit cocktails into 6 ramekins to fill up approximately ¼ of the way, using a strainer and pour mango mixture over the fruit in the ramekins.
  5. Place ramekins into a refrigerator for 4-6 hours to set.
  6. Once chilled, serve with a small scoop of vanilla ice cream.

Chef’s tip: Drizzle melted gula melaka over the pudding.