Mango Pudding

This delicious, rich, creamy, and silky smooth mango pudding is filled to the brim with succulent mango flavors. Scented with cardamom and saffron flavors.

Recipe Source Link:https://www.mygingergarlickitchen.com/mango-pudding/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Mango Pudding

• 2 cups (500 ml) whole milk, at room temperature
• 2 large mangoes (or) 1 cup thick mango puree
• 1/2 cup sugar
• 1/2 cup corn flour
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron strands
• Pinch of salt
• Oil for greasing mould

» For Serving (optional):

• 1 large mango
• 1 cup chopped mangoes
• Sprig of mint

RECIPE INSTRUCTIONS

» How to make Mango Pudding: Instructions:

1. Roughly chop 2 mangoes; discard the stone.
2. Add chopped mangoes, milk, sugar, ground cardamom, saffron, and salt to a blender. Blend everything until smooth. Transfer pureed mango mixture to a pan.
3. Add 1/2 cup corn flour to 1/2 cup milk and stir well to make a lump-free corn flour slurry. When mixed, keep it aside.
4. Boil the mixture over medium heat while stirring constantly. This would prevent the mixture from curdling. Once the mango mixture starts boiling, turn the heat to low. Stir the corn flour slurry and slowly pour the mixture into the pan. Cooking on low heat stirring continuously would prevent it from sticking to the bottom of the pan. Keep cooking and stirring continuously until you see bubbles and the raw taste of corn flour is gone. This would take about 5-6 minutes.
5. Once the mixture starts bubbling, and you get the thick consistency, turn off the heat. If your mangoes are too sweet, then you can add about 1 teaspoon of lime juice at this point. Adding lime juice would add some sourness to this pudding.
6. Grease a bundt pan or desired moulds with oil and set it aside. Pour the prepared pudding into greased bundt pan or moulds. Now, smoothen the top and tap the bottom of the pan to release air bubbles if any. Let it cool down to room temperature, then refrigerate it for 4-5 hours or until chilled and set.
7. Once it is set and chilled, flip it over onto a plate, and remove the pan.

» How to make Mango Rose:

1. Wash and peel 1 large mango. Then a with a sharp knife, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now you will have two mango halves. Now take 1 mango half and cut it into very thin slices (about 1 cm) width-wise. Slice the second half of the mango the same way. Now, you will have half-circle mango slices.To start, fold the first smallest slice slightly and place it on a work surface. Then wrap the second slice around the center slice, and make sure that this petal covers the edges of the previous petal.
2. Keep wrapping mango slices until you get the desired size of mango rose. Your mango rose is ready.

» How to Serve Mango Pudding:

1. Fill the center of the pudding with chopped mangoes. Then top it with mango rose. Finally, garnish mango pudding with a sprig of mint. Slice, and serve chilled.

RECIPE NOTES

1. Use coconut milk for making dairy-free mango pudding.
2. I used fresh mangoes for making puree here. Homemade fresh mango puree tastes great in this pudding recipe because it gives the most flavor. However, if you don't have fresh mangoes, then use about 1 1/4 cups of store-bought canned mango puree or pulp.
3. You can also use frozen mangoes for making this recipe. When using frozen mangoes, make sure to thaw them at room temperature before blending.
4. Use mangoes that are ripe because this would give you a smooth puree. But if you are using mangoes that have a lot of fiber strings, then strain the mango mixture before heating it up.
5. I garnished this mango pudding with mango rose, but you can also garnish it with other fruits like berries, bananas, pomegranate, or kiwifruit.