It’s hot. Heavy, damp heat that throws the entire city into a deep summer malaise. Dogs’ panting tongues hang longer with each passing hour as the cruel sun boldly approaches its zenith. You can forget about cool evening breezes–hello to stagnant air, tangled sheets, and groggy mornings. And it’s only June.
What on earth did people do before air conditioning? Die? I would have.
Naturally, turning the stove on, or heaven forbid! the oven, is not an option. I’m trying to keep our apartment temp around 80F and the monthly electric bill under a hundred bucks. We’re eating a lot of wraps and salads, and swilling cold brew like caffeine dependency is not a thing. (Hey, better than martinis, right? I’m feeling virtuous.)
Despite all this (or more likely, because of it) I still want something sweet.
Enter, mango pudding: super simple, creamy, refreshing, and perfectly summery. (And dairy-free!) All the heating you’ll need to do is boil half a cup of water, which you can do in the microwave or just use water from an insta-hot tap if your kitchen has one. It’s just barely sweet, and would make a beautiful finish for an Indian or Thai meal, or fish tacos. Our friend thought it was lemon pudding, which made me think that it would be rad in a pre-baked pie crust with a little whipped cream on top.
|Having an army of teeny Tuppers on hand makes for tasty work snacks.|
If pudding really floats your boat this summer, I’d also recommend whipping up a batch of vegan chocolate mousse while you’ve got the blender out. It’s just as simple to make and hits the spot for a chocolate craving when the idea of sweating in the kitchen to bake something sounds like punishment.
So remember, whatever the question this summer, pudding is the answer. Stay cool!
- 2 medium-sized mangoes, peeled and cubed, seed discarded
- big pinch of salt
- 2 envelopes gelatin
- 1 14-oz. can full-fat coconut milk
- juice of 1/2 lime
- 1/2 c. boiling water
- 1/4 c. sugar or other sweetener
- Get out your blender, and put in the mangoes and salt. Pour lime juice and coconut milk into the bottom of a large mixing bowl–you won’t necessarily need all the space in the bowl, but want as much surface area as possible. Sprinkle gelatin over the surface and allow to sit for 5 minutes.
- Pour boiling water over gelatin. Whisk until most of the lumps are gone, and then whisk in the sugar.
- Pour the coconut milk-gelatin mixture into the blender, and blend for 2 minutes with mango cubes until completely smooth. Try a spoonful to make sure the gelatin is fully blended in, and adjust sweetener or add more lime juice if necessary.
- Pour into serving dishes or a big bowl and chill for at least 4 hours (overnight is preferable) until firm.