1 liter of milk
1 cup of natural passion fruit juice (240 ml)
1 and 3/4 cups of sugar (270 g)
1/2 cup of cornstarch (50 g)
For the fresh fruits
2 medium-sized mangos (600 g)
1 cup of dried blackberry (180 g)
1 small abacaxi fruit (1 kg)
3 medium-sized kiwis (240 g)
1 cup of acerola fruit (150 g)
1 cup of sugar (180 g)
1 liter of water (240 ml)
2 cinnamon sticks
1 liter of milk
1 cup of natural passion fruit juice (240 ml)
1 and 3/4 cups of sugar (270 g)
1/2 cup of cornstarch (50 g)
For the fresh fruits
2 medium-sized mangos (600 g)
1 cup of dried blackberry (180 g)
1 small abacaxi fruit (1 kg)
3 medium-sized kiwis (240 g)
1 cup of acerola fruit (150 g)
1 cup of sugar (180 g)
1 liter of water (240 ml)
2 cinnamon sticks
In a medium saucepan, cook the milk, passion fruit juice, sugar, and cornstarch over low heat, stirring constantly, until it thickens to a creamy consistency (about 10 minutes)
Pour into a ring mold with a 24 cm diameter and let cool
Refrigerate until firm (about 4 hours)
Prepare the fresh fruits: peel the mango and cut into cubes
Cut each blackberry into four pieces
Peel the abacaxi fruit, cut into rosettes, and divide into small triangles
Peel the kiwi, cut into large rosettes, and divide into four pieces
Reserve the fruits, including acerola
In a large saucepan, cook the sugar, water, and cinnamon over high heat, stirring constantly
When boiling, reduce heat to low and simmer for 10 minutes
Add the reserved fruits, except kiwi, and simmer over low heat for 5 minutes
Remove from heat and add kiwi
Let cool in a large bowl
Refrigerate for 3 hours
Unmold the pudding into a serving dish and serve with the fresh fruits
338 calories per serving
