Prep time: 15 minutes
Total time: 2 and 1/2 hours
for the mango pudding:
2 mango (about 8 ounces), peeled, seed removed, roughly chopped
8 ounces frozen corn, defrosted
1 1/2 cups heavy cream
1/2 cup whole milk
1 tablespoon cornstarch
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 mango, peeled and diced
pinch ground cinnamon
pinch chili pepper
1. Place the mango in the bowl of a blender and purée until smooth. You may need to add a bit of water to get it to blend properly. Set aside 1 cup and freeze the rest for your morning smoothie.
2. Transfer the mango to a bowl and add the corn to the blender. Purée until smooth. Again, you may need to add a bit of water to help it blend properly. You need 1/2 cup. Transfer to a bowl and set aside.
3. Bring the 1 1/4 cups cream and the milk to a simmer in a medium saucepan. In a small bowl, mix the remaining 1/4 cup cream with the cornstarch. Add to the saucepan along with the sugar and vanilla and cook, stirring, until thick, about 10 minutes. Remove from the heat and set aside. Stir in the mango and corn purées and refrigerate until cold, about 2 hours.
4. To serve, divide the pudding among bowls and top with whipped cream and diced mango. Grate some chocolate over the top and sprinkle with the cinnamon and chili.