Mango and coconut pudding seasoned with chili salt
A savory, spicy mango treat familiar from holidays in Thailand goes well with the gentle company of coconut custard. What a lovely sweet start to the morning!
- 2 ripe mangoes
- Zest of 2 limes
- Juice of 1 lime
- 1 tsp chili flakes
- 1 teaspoon cane sugar
- ½ teaspoon salt
- 1 can (250 ml) coconut milk
- 3 dl milk or oat drink
- ¾ dl sugar
- 2 tablespoons cornstarch
- a pinch of salt
- 2 tablespoons sugar
- 2 dl coconut flakes
- Cut the mangoes into bite-sized pieces. Grate the green peel of the limes into a bowl. Squeeze the juice of one lime into the mixture. Add the chili flakes, sugar and salt to the grated peel.
- Mix the spice mixture into the mango pieces and let it marinate for at least 20 minutes.
- Mix coconut milk, milk or oat drink, sugar and cornstarch in a saucepan.
- Heat the mixture to a boil, stirring constantly from the bottom of the pot.
- Let it simmer on low heat for 2–3 minutes. Remove the pot from the stove and add salt. Divide the kiisselle into serving bowls, sprinkle a thin layer of sugar on top. Let the servings cool to room temperature and then chill them in the refrigerator.
- Toast the coconut flakes briefly in a hot, dry pan. Pour the flakes onto a plate to cool. Serve the kiisseli with the spiced mangoes and coconut flakes.
Travel to faraway lands on a weekend morning with this sweet, cooling treat. Mango, coconut, chili, and lime bring to mind a Thai vacation under the palm trees.
Coconut milk is used to make kiisseli, which you should prepare first and put in the fridge to cool. When making kiisseli, it is good to remember to be patient with the temperature and stir the mixture throughout the few minutes it is cooking. Finally, sprinkle sugar on the surface to prevent the formation of an unpleasant film.
Mango slices seasoned with chili salt and lime are served with the kiisseli. The mango slices are at their best if they have time to season for about twenty minutes. The tropical dish is finished with toasted coconut flakes.
Vicissitudes
Vicissitudes
Tip You can make the spiced mangoes and kiisselle and refrigerate them the day before serving.
