Easy to prepare and suitable for any occasion, mango pudding is a rich, creamy dessert. This recipe has a lovely texture and a deep, smooth mango taste. Mango enthusiasts will appreciate this pudding, which is made with milk, fresh mangoes, and a hint of sweetness.
Components:
One cup of mango puree or two large, ripe mangoes
Half a cup of whole milk
Half a cup of heavy cream
1/4 cup sugar (adjust based on mango sweetness)
Half a cup of water
One tablespoon of flavorless gelatin (or, for a vegetarian alternative, two teaspoons of agar-agar)
One teaspoon of optional vanilla extract
One tablespoon of optional lemon juice (for extra tartness)
Garnish with diced mango or mint leaves.
One cup of mango puree or two large, ripe mangoes
Half a cup of whole milk
Half a cup of heavy cream
1/4 cup sugar (adjust based on mango sweetness)
Half a cup of water
One tablespoon of flavorless gelatin (or, for a vegetarian alternative, two teaspoons of agar-agar)
One teaspoon of optional vanilla extract
One tablespoon of optional lemon juice (for extra tartness)
Garnish with diced mango or mint leaves.
Directions:
First, get the mango puree ready.
Cut the mangoes into tiny cubes after peeling them.
In a food processor or blender, mix the mango pieces until they are smooth. Strain the puree to get rid of any fibers if needed.
Put the pureed mango aside.
Step 2: Get the gelatin dissolved
Sprinkle the gelatin over half a cup of water in a small bowl. Wait five to ten minutes for it to bloom and soften.
If using agar-agar, combine it with the water and whisk until completely dissolved, then bring to a mild boil.
Heat the milk mixture in step three.
Heat the sugar, heavy cream, and whole milk in a saucepan over low heat.
Until the sugar melts, keep stirring. Keep it from boiling.
Take off the heat and mix in the bloomed gelatin until it dissolves completely.
Add the lemon juice (if using) and vanilla essence and stir.
Combine and set the pudding in step four.
Mix thoroughly until smooth after adding the mango puree to the heated milk mixture.
Transfer the mixture into dishes or serving cups.
Refrigerate for at least 4 hours, or until completely set, after covering with plastic wrap.
Heat the sugar, heavy cream, and whole milk in a saucepan over low heat.
Until the sugar melts, keep stirring. Keep it from boiling.
Take off the heat and mix in the bloomed gelatin until it dissolves completely.
Add the lemon juice (if using) and vanilla essence and stir.
Combine and set the pudding in step four.
Mix thoroughly until smooth after adding the mango puree to the heated milk mixture.
Transfer the mixture into dishes or serving cups.
Refrigerate for at least 4 hours, or until completely set, after covering with plastic wrap.
Step 5: Present and Savor
Add some fresh mango chunks or mint leaves as a garnish when the pudding has set.
Enjoy your creamy mango pudding on the cold side!
Advice and Modifications:
Use more heavy cream to achieve a richer texture.
Replace the dairy and gelatin with coconut milk and agar-agar to make it vegan.
Sprinkle toasted coconut flakes or chopped nuts on top for extra crunch.
Add a honey drizzle or whipped cream over the top for a more upscale look.
A simple yet decadent dessert, this handmade mango pudding brings out the tropical richness of mangoes. It is ideal for family dinners, summer get-togethers, or simply as a delicious treat at any time!
Add some fresh mango chunks or mint leaves as a garnish when the pudding has set.
Enjoy your creamy mango pudding on the cold side!
Advice and Modifications:
Use more heavy cream to achieve a richer texture.
Replace the dairy and gelatin with coconut milk and agar-agar to make it vegan.
Sprinkle toasted coconut flakes or chopped nuts on top for extra crunch.
Add a honey drizzle or whipped cream over the top for a more upscale look.
A simple yet decadent dessert, this handmade mango pudding brings out the tropical richness of mangoes. It is ideal for family dinners, summer get-togethers, or simply as a delicious treat at any time!
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