EVERY DAY IS MANGO-NIFICENT!
If mango is the king of fruits, mango pudding should definitely be the queen of desserts.
Mango pudding combines the goodness of milk with freshness of mangoes and deserves to be called a perfect savoury dish for your kids.
This is an easy dessert and with the availability of yummy mangoes, now is the best time to try this out. It needs about some hours of refrigeration to set properly, hence works great as a dessert option for a party as one can cook in it in advance.
If you have a sweet tooth this Fruity delight will satisfy your cravings, this desert will please your plate with its enticing taste and texture.
Luscious, sweet and creamy mango pudding made with juicy ripe mangoes is a favorite summer treat. Even better when the recipe is eggless and can be made with just a few pantry essentials.
Since we are not using gelatin, we use cornflour to get the wobbly and pudding texture in this dessert.
This easy Mango Pudding is a recipe where you can get the mango pulp ready and mix in the rest when you are ready.
If you are looking for an easy dessert, this version is surely the best.
Ingredients for MANGO PUDDING RECIPE
Steps for MANGO PUDDING RECIPE
MANGO PUDDING RECIPE
Ingredients
2 Mangoes
1 & 1/4 cup Milk (300 ml Milk)
1 pinch Salt
1/4 cup Sugar
1/4 cup i.e. 4 tbsp Cornflour
1/3 cup i.e. 5- 6 tbsp Milk
Oil
1 tbsp Lemon Juice
Steps
Take 2 mangoes, peel it and cut into small pieces or chop it.
By measure these 2 mangoes are 2 cups when chopped.
Put these chopped mangoes in a blender, add 1 & 1/4 cup of milk to it, a pinch of salt, 1/4th cup sugar.
You can decrease or increase the quantity of sugar if your mangoes are too sweet or less sweet, it depends on the quality of your Mangoes.
Now blend this mixture into a smooth paste.
Make a slurry of 1/4th cup cornflour with 1/3rd cup milk, make a smooth paste and keep aside.
Grease the mould with oil in which you are going to set this pudding, you can set it in small moulds or one big mould as you like.
Now transfer the mango mixture into a saucepan.
Put the sauce pan on medium flame, keep stirring it well so that the whole mix gets well blended.
When it starts to boil, cook for 5 minutes until the mixture starts to bubble.
At this stage lower the flame, add the cornflour slurry and quickly mix well to combine everything.
Continue cooking for 5 more minutes, then remove the pan from the flame, add the lemon juice and mix well.
Add at the very end else milk will curdle.
Refrigerate for 2 hours. Remove the pudding from the mould into a dish. Serve chilled.
Add mango pieces to the pudding along with nuts if you like.
Set pudding stays good for 2-3 days.
Ensure you cover the opening with cling film until serving.
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Tips To Remember
*Cook the mango puree on low flame to ensure it does not burn. *Make a smooth cornflour slurry and add it to the mixture while you briskly whisk it. *While the mixture is getting boiled, make sure it gets thick for it to set once it cools down.
Mango - Always use ripe mangoes and the pulp turns out so sweet. In fact if the pulp is very sweet, we can altogether skip sugar.
Milk is used in two parts, the first part to make the mango puree and the second part in the cornflour slurry.
Sugar - Add just a little to get the sweet balance. If the mangoes are sweet on their own, you can easily skip it or reduce it.
Corn Flour - Cornflour slurry gives this dessert the desired wobbly texture and helps it set.
Lemon Juice - Add lemon juice to this dessert to balance the overall taste and make it very delicious. Very little is what you all need to get the right taste.
