Ingredients

1/4 cup cornstarch
3 tablespoons white sugar
Pinch of salt
1 can coconut milk (full-fat, 400ml)
2 cups canned mango pulp
2 inch piece of ginger, peeled and finely grated*
2 tablespoons lemon juice, and more to taste

Instructions

Combine cornstarch, sugar, and salt in a medium saucepan and stir until well combined. Then add the coconut milk and mango, along with the ginger and lemon juice.

Cook over medium heat, stirring constantly with a whisk or spatula. Mixture will be thick and creamy by the time it begins to bubble. Stir for another minute. Turn off the heat, and taste. Add more sugar or lemon if you like.

Pour the mixture into serving small bowls. Leave to cool at room temperature, and then transfer to the fridge to chill for at least 4 hours.

*Variation: If you don’t have fresh ginger, it works well to substitute 1/2 teaspoon each of powdered ginger and nutmeg along with 1/4 teaspoon each of cinnamon and cardamom.

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This recipe is from Cook As You Are by Ruby Tandoh