Mango Pudding | Easy Dessert Recipe | Masterchefmom

 

Hi Supermoms,

Mango Season is here😍. 

Eating a slice of mango after lunch is our favourite way to enjoy this fruit. 

Here we get tasty 'Safeda' variety of mangoes easily. This year we also enjoyed alphonso mangoes. How about you? What are the mango varieties you love and what do you get easily in your city/country? Do write to me. Would love to know. 

This Summer, I did not try many recipes with mango. The second wave of covid left me with very less enthusiasm. I made just one dessert using mango and it turned out super yummy. 

The entire dessert came together within fifteen minutes. It just takes little more time in the refrigerator to set. 

You can make this pudding without gelatin or agar agar. If you are apprehensive of the texture of the pudding (to set perfectly), you can set them in dessert bowls and serve them as is. You can garnish with chocolate shavings, dry fruits of your choice or simply with cut mango pieces or any fruits of your choice. You can be creative there. 

Chef Tips : If you do not like the taste of cornflour in the pudding, reduce the quantity of cornflour to just 1 teaspoon and cook for a few more seconds so that it thickens more. Alternatively, you can skip cornflour and add fresh cream instead of milk. Carefully heat the mixture over low flame, stirring continuously for a few minutes and switch off.

If you are vegan, use coconut milk instead of regular milk and follow the remaining steps in the recipe . Freshly extracted coconut milk tastes best.

Mango Pudding 

Ingredients :

1 cup mango pieces (use mango variety that is less fibrous)

1 cup milk

1 tbsp cornflour (adjust)

2 tbsp sugar (adjust as per taste)

1/8 tsp cardamom powder

pinch of salt

You can watch the detailed recipe video below :

Method:

To the jar of a mixer, add mango pieces, sugar, cardamom powder, pinch of salt and grind to a smooth puree'. Add 3/4 cup milk and grind again .

Sieve the mixture into a heavy bottom pan/vessel and place it over low flame.

Mix cornflour with the reserved 1/4 cup milk.

Once the mango mixture starts to boil add the corn flour mixture and keep stirring over low flame till the pudding mixture starts to thicken.

Switch off and transfer the mixture to greased serving bowls. I added a few pomegranate pearls on the bottom of the silicon mould before I poured  the pudding mixture. It added natural colour contrast to the pudding. 

Tap the bowls to remove air bubbles and let it cool down to room temperature.

Refrigerate ( in the freezer compartment) for at least 2 hours before you serve them.

You can garnish with either grated/chopped dry fruits of your choice or cut fresh fruits of your choice. 

Yum!

Do try it this mango season.

Happy Cooking!

With love,

Masterchefmom