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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great dessert from !

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Easter, Spring, fresh fruit and defenses against it . . .

Anyway.

I decided to try making this, having thought it through.



Mango Pudding Pie

Crust:

20 pecan shortbread cookies
5 tbsp. melted butter
Combine the two; press into the bottom and up the sides of a pie pan / pie plate / tart pan. Bake at 325 degrees Fahrenheit for 10 minutes. Let it cool completely.

Mango Pudding:

1/2 cup hot (nearly boiling) water
1 packet unflavored gelatin
1/2 cup sugar
pinch salt
1 cup coconut milk
1 cup mango puree (about 1 mango)

In a medium bowl, mix the water and gelatin until dissolved; add the sugar and salt, and whisk it until everything's dissolved. Stir in the mango and the coconut milk. Pour into the cooled crust; cover and chill a minimum of two hours. Top with fruit of your choice (I used blueberries, red raspberries, and kiwi fruit). Serve with whipped cream.

VERDICT: Not bad; the pudding didn't set up like I had thought because, DUH, it's fucking pudding! Not very sweet, either. The next time I make it, I'll add a smidgen more sugar and a second full packet of gelatin to keep the filling firmed up in the crust.

GRADE: C