For Silky Mango Pudding
Stirred up a simple silky mango pudding before the mango season gets over. Only a few varieties of mangoes are available in the month of August. And I had to make do with the green variety called Chausa is Hindi. It's a dark green color skinned mango but very sweet and pulpy.
This was a really smooth and soft mango pudding and is vegetarian with no eggs used. I used gelatin as a setting agent in the pudding. The original recipe uses gelatin. You can use agar agar as an option too.
Note the ingredients for the silky Mango Pudding.
2 cups mango puree
Half cup milk
2 tbsp sugar
Half cup fresh cream
1 sachet gelatin crystals
Few mango pieces
1. First wash the mangoes, peel the two mangoes. Roughly chop them into pieces. Then add it to a mixer or blender jar. And blend to a fine pulp.
2. Dissolve one teaspoon of gelatin (or one sachet) to half a cup of milk. Make sure the milk is not cold.
3. Now take a pan and add the mango puree. Set the temperature on a low flame and keep stirring.
4. Then add 2 tablespoons sugar. Sugar can be added less or more depending on the sweetness of mangoes. Since the mangoes I used were very sweet, I added only 2 tablespoons of refined sugar.
5. Also add the cream and stir till it's all mixed well together
6. Add the milk and gelatin mixture and stir for 5 minutes till the mango puree thickens ( white sauce consistency)
7. Turn off the fire and let it sit for 5 minutes
8. Grease the pudding bowls with some cooking oil. Pour it into the dessert bowls and place it in the refrigerator to set for 4 - 5 hours.
9. When the pudding is set you can unmold it onto a dish. Garnish it with mango cubes, few cashew nuts and mint leaves.
10. Now it's time to enjoy your chilled silky mango pudding.
You can use agar agar as a thickening agent instead of gelatin.
Or try it with another fruit if you wish.
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