Photo by Tom McCorkle for The Washington Post
These no-cook dessert cups are a simple blend of mango and light coconut milk, bound together ever so softly with gelatin, so it sets in the refrigerator to be quite pudding-like. If your mango is sweet enough, you won’t need any added sugar, but you can always blend in some honey or your sweetener of choice to taste. Served in individual cups topped with finely diced mango and a snow-white sprinkle of shredded coconut, it’s a fruit-focused dessert with a fun, fresh twist.
2 teaspoons unflavored gelatin
1/3 cup boiling water
2 cups mango chunks (16 ounces) fresh or frozen, thawed, divided
1 cup light coconut milk
Honey, to taste, optional
1/3 cup unsweetened shredded coconut for garnish
Place the gelatin into a medium bowl and, while stirring, pour the boiling water over it. Continue to stir until the gelatin is completely dissolved.
Place 1 ½ cup (12 ounces) of the mango into a blender with the coconut milk and blend until smooth. Add honey to taste, if desired and blend to incorporate. Add the dissolved gelatin to the blender and pulse a few times to combine.
Distribute the mango mixture among six (6-8 ounce) ramekins or jars. Cover and refrigerate until set, about 3 hours.
Finely dice the remaining mango. Top each cup with some of the diced mango and a sprinkle of coconut and serve.
Makes 6 servings
Serving size: 1 dessert cup
Per Serving: Calories: 76; Total Fat: 3 g; (Saturated Fat: 2 g); Cholesterol: 0 mg; Sodium: 4 mg; Carbohydrates: 12 g; Dietary Fiber: 1 g; Total Sugars: 11 g (including 0 g added sugars) ; Protein: 1 g