Mango Coconut Pudding Delight

1.Peel and dice the ripe mango, squeeze the lemon juice, and set aside.

2.In a saucepan, combine the diced mango, sugar, salt, and water. Cook over medium heat until the mango softens and forms a puree, stirring occasionally.

3.In a separate bowl, mix the milk powder, corn flour, chinagrass, and coconut.

4.Add the mango puree to the bowl and whisk until well combined.

5.Pour the mixture back into the saucepan and cook over low heat, stirring continuously until it thickens.

6.Remove from heat and pour the pudding into serving cups or a mold. Let it cool and refrigerate for at least 2 hours to set.

7.Garnish with fresh mango slices or shredded coconut before serving.