HOW TO MAKE MANGO PUDDING RECIPES

Name: Coconut-Mango Malva Pudding
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 12 servings.
Ingredients: 4 large eggs, room temperature; 1-1/2 cups sugar; 1/4 cup apricot preserves; 2 tablespoons butter, melted; 1 can (13.66 ounces) coconut milk; 2 teaspoons vanilla extract; 2 teaspoons white vinegar; 2 cups all-purpose flour; 1-1/4 teaspoons baking soda; 1 teaspoon salt; SAUCE:; 1 cup canned coconut milk; 1/2 cup butter, melted; 1/2 cup sugar; 2 tablespoons apricot preserves; 1/2 teaspoon coconut extract; 2 medium mangoes, peeled and chopped; 1/4 cup sweetened shredded coconut, toasted; 1 container (8 ounces) frozen whipped topping, thawed

COCONUT-MANGO MALVA PUDDING RECIPE: HOW TO MAKE IT

Coconut-Mango Malva Pudding Recipe: How to Make It image

My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! —Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories Desserts

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 12 servings.

Number Of Ingredients 19

Ingredients

4 large eggs, room temperature
1-1/2 cups sugar
1/4 cup apricot preserves
2 tablespoons butter, melted
1 can (13.66 ounces) coconut milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
SAUCE:
1 cup canned coconut milk
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons apricot preserves
1/2 teaspoon coconut extract
2 medium mangoes, peeled and chopped
1/4 cup sweetened shredded coconut, toasted
1 container (8 ounces) frozen whipped topping, thawed

Steps:

In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.

Nutrition Facts : Calories 518 calories, FatContent 24g fat (19g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 452mg sodium, CarbohydrateContent 71g carbohydrate (52g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE RECIPE: HOW TO ...

Coconut Mango Bread Pudding with Rum Sauce Recipe: How to ... image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories Desserts

Total Time 03 hours 30 minutes

Prep Time 30 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 16

Ingredients

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

Steps:

In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts : Calories 447 calories, FatContent 24g fat (18g saturated fat), CholesterolContent 175mg cholesterol, SodiumContent 285mg sodium, CarbohydrateContent 49g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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