August 18, 2020

Recipe for Mango Pudding

If you're Indian, you ought to Love the King of Fruits – MANGOES! All this while I've been enjoying my share of Tender Coconut pudding(Also baptised as Dancing Pudding for it's smooth wobbly consistency)..

As I stepped out of my Home after 5 months of the lockdown, I spotted Mangoes in the Supermarket and went totally insane! So I decided to try my hand at making a nice Wobbly Mango Pudding for a change. Although my favourite Alphonso Mangoes were out of Season, I managed to get some really Good Pakistani Mangoes which were quite Yum!

The Pudding turned out Super Yum and the Best part is that it is so Easy and Quick to make!

Do give it a try. I'm sure you'll love it

Course Dessert

Keyword Mango, pudding, Sweet

Prep Time 15

Cook Time 10

Resting TIme 8

Total Time 8 25

Servings 4 people

Ingredients

300 ml Room Temperature Milk(approx 1 and a quarter Cup) –Keep half Cup aside for blooming the Gelatin
200 ml Full Fat Cooking Cream(approx. 1 Cup)
1 Large Mango
10 gms Unflavoured Gelatin powder(1 Tbsp)
70 gms Sugarcane Jaggery(White) or 3 Tbspn Sugar(you can addmore if the Mango is not too sweet)
1 Tspn Vanilla essence(optional)
3 drops of Lemon Yellow Edible Food Colour(optional)

Instructions

Note: Very Important to Follow Steps 1, 2, 3 and 4 First before boiling the Milk or else if you do it after the milk is boiled, it will not retain it’s heat for the gelatin to dissolve.

In a bowl, add ½ Cup Room Temperature Milk and Add theGelatin powder into the milk
Note: Just leave it to be. Don’t stir. It takes about 15minutes to bloom and dissolve in the milk
Peel the Mango and cut it in half. Scoop the flesh of one half and transfer it into a mixer jar
Note: You have some options here.
a)    You Puree the entire Mango and transfer into the Pudding without straining the pulp
b)    You Puree the entire Mango and strain the pulp to obtain a smooth pudding
c)    You Puree half the Mango and either strain or don’t strain the pulp and Cut the other half into small cubes to transfer into the pudding
d)    You cut cubes of the entire Mango to transfer into the pudding
Make a smooth Puree of the Mango and keep it aside
Cut small cubes of the Other Half and Keep it aside

In a vessel, Add the remaining Milk, Cooking Cream, Vanilla Essence and Jaggery or Sugar and bring it to a boil. Turn off the flame as soon as the Milk comes to a boil
Now stir and mix the gelatin into the milk and transfer into the boiled Milk and Stir until dissolved
Note: Even if you find the gelatin not fully dissolved into the raw Milk or you find small lumps, do not worry, it will dissolve in the Hot Milk.
Pour the Gelatin mix, Mango pulp and Mango cubes into the Hot Milk and stir well and Pour into Moulds or Bowls and keep it aside to cool at Room Temperature
Note: I kept my pudding lumpy and decided not to strain the pulp
Once it comes down to room temperature, tuck it into the refrigerator to chill. It takes about 7-8 hours to fully set
Note: when it’s at room temperature it will still be in liquid form. Once it chills, it will get firm.
Note: You can also make a Jelly and Mango Pudding in a glass or bowl. Once the Jelly is chilled and set, pour the Mango pudding(When slightly warm or else the Jelly will melt) over the jelly and let it set
Once it’s chilled and formed, you can either flip the pudding onto a plate or enjoy it directly from the bowls!