Daniel and Oliver Pre-K School were celebrating “Heritage Day” at their school cafeteria. Therefore, family attending the celebrating, each family have to share their heritage to other families in the School. It could be sharing a dish or pictures or artifacts and so on.
I decided that I should prepare a dessert to share as the event started around 2.00 pm and ended at 4.00 pm. So something sweet will be approximate. It is also a very simple dish to make. I was glad that I did as on that day, the weather was warm and this dessert could help them to cool down a little as they arrived. It turned out more good news was that there was nothing left.
6 ripe fresh mangoes
3 cups coconut milk
1 cup cornstarch
6-9 tablespoons granulated sugar
9 egg yolks
¾ cup chopped basil and mint leaves for garnishing
Peel the mangoes and slice into cubes. Save aside some mango cubes for garnishing and the rest place in the blender or food processor. Add granulated sugar and puree for 1 – 2 minutes into a puree, set aside.
Pour 1 cup of coconut milk into a mug/measuring cup or soup dish. Stir in the cornstarch with a whisk/fork to dissolve the cornstarch. Pour the coconut mixture and egg yolks into the mango puree and beat for 20 seconds. Set aside.
Heat large pot with the remaining coconut milk (2 cups) over medium heat and bring to a light boil, stirring continually until small bubbles form on the edges of the pot and the surface is lightly steaming. Remove from heat and pour into the mango puree. Immediately beat to combine for 10-15 seconds. Then transfer the mango mixture/puree back into the large pot and heat over medium-high heat. Stir continuously and reduce heat to medium as it thickens, about 8-10 minutes. Meanwhile, taste test for sweetness by adding more sugar until your desired sweetness is reached.
When mango mixture is thickened, ladle into serving glasses or dishes. Set aside until cool and then transfer to the refrigerator to chill until cold. To serve, distribute reserved mango pieces over the pudding top and sprinkle some chopped basil and mint leaves, if desired.