Make a coconut mango pudding with The Hug & Pint, Glasgow
Heat the coconut milk with the sugar, vanilla pod, cloves, and cinnamon and simmer for 20 minutes. Peel and chop 3 of the mangoes and blitz in a food processor. Pass the mango puree through a fine sieve to remove any fibrous pulp. Strain the coconut milk, cool down, and mix with the mango puree. Add sugar to taste. Peel and dice the remaining mango. Serve the pudding chilled with the diced mango and chopped herbs.