Mango Pudding
(A super-easy, soft, moist, and kids-friendly sweet mango dessert recipe made without using gelatin or agar-agar!).
I have a super simple recipe for you today- a mango pudding made without using gelatin or agar-agar! I have dozens of mangoes at home and I just love to create different dishes with them. Mango pudding is an all-time favorite of mine. Your’s too? Then just try this recipe and let me know how you like it.
Ingredients
For the pudding -
3 Alphanso Mangoes.
1 cup sugar
1/4 tsp salt
2 cups milk
1/2 cup cornflour
1/2 lemon juice
For greasing -
unsalted butter/vegetable oil
For garnish -
Chopped nuts of your choice
Dried cherries/kiwi
Whipped cream
Method
Wash the mangoes thoroughly and pat them dry.
Peel the skin and using a knife, remove the pulp of the mangoes in a blender jar.
Add 1.5 cups of milk, 1 cup sugar, and salt to it and blend to get a smooth mixture.
In a small bowl, take 1/2 cup cornflour and add 1/2 cup of milk to it. Make a slurry. Keep aside.
Transfer the mango mixture to a pan, and start heating it on a medium flame. Keep stirring continuously.
Once the mango mixture begins to boil, add the cornflour slurry very slowly to it. Keep stirring vigorously to avoid any lumps for 6-7 minutes. After this time, the mixture will thicken and start bubbling. Turn off the heat.
After a minute add lemon juice to this mixture and give it a good stir.
Pour this mixture into greased molds and set aside for 20-25 minutes.
Then keep these molds in the refrigerator for 7-8 hours.
Gently remove the pudding by inverting the molds on a plate/bowl.
Garnish with your favorite toppings like chopped dry fruits, dried cherries, or just eat it without any toppings!
MANGO PUDDING IS READY TO BE SERVED!!SERVE COLD.
Notes -
Use ripe Alphanso mangoes to get the perfect taste.
Squeeze the lemon only at the very end after turning off the heat or else the milk will curdle.
Be careful while inverting the pudding from the molds. You can use a knife to gently loosen the sides of the pudding.
Mango Pudding
Ingredients
- 3 Alphanso Mangoes.
- 1 cup sugar
- 1/4 tsp salt
- 2 cups milk
- 1/2 cup cornflour
- 1/2 lemon juice
- unsalted butter/vegetable oil
- Chopped nuts of your choice
- Dried cherries/kiwi
- Whipped cream
Method
- Wash the mangoes thoroughly and pat them dry.
- Peel the skin and using a knife, remove the pulp of the mangoes in a blender jar.
- Add 1.5 cups of milk, 1 cup sugar, and salt to it and blend to get a smooth mixture.
- In a small bowl, take 1/2 cup cornflour and add 1/2 cup of milk to it. Make a slurry. Keep aside.
- Transfer the mango mixture to a pan, and start heating it on a medium flame. Keep stirring continuously.
- Once the mango mixture begins to boil, add the cornflour slurry very slowly to it. Keep stirring vigorously to avoid any lumps for 6-7 minutes. After this time, the mixture will thicken and start bubbling. Turn off the heat.
- After a minute add lemon juice to this mixture and give it a good stir.
- Pour this mixture into greased molds and set aside for 20-25 minutes.
- Then keep these molds in the refrigerator for 7-8 hours.
- Gently remove the pudding by inverting the molds on a plate/bowl.
- Garnish with your favorite toppings like chopped dry fruits, dried cherries, or just eat it without any toppings!
Notes
- Use ripe Alphanso mangoes to get the perfect taste.
- Squeeze the lemon only at the very end, after turning off the heat or else the milk will curdle.
- Be careful while inverting the pudding from the molds. You can use a knife to gently loosen the sides of the pudding.
Nutrition Facts
Calories
250Fat (grams)
20Sugar (grams)
50Protein (grams)
5
