Served in a cupcake pan, but it’s not a cupcake. It wiggles, but it’s not jelly. It’s a tropical dessert, guess what it is???
It’s Mango pudding! When I think of ripe mangoes, the first thing that comes to my mind is- Mango frooti, fresh and juicy! I hail from the tropical paradise of India, Kerala and this explains my love for mangoes. I grew up eating lots and lots of mangoes and during that time I took it for granted. But now I often crave for fresh and juicy ripe mangoes. If I am lucky I can find some good mangoes at Indian or Asian stores during summer, however mango pulp is always available at Indian stores. Every time I visit an Indian store I get tempted to grab the mango pulp, so that I can make mango lassi, mango chicken, mango ice cream, etc. Good thing is you can make both sweet and savory dishes with ripe mangoes.
If you want to whip up an easy yet delectable dessert with ripe mangoes, then this mango pudding is what I would recommend. You get to taste the mango flavor, it’s creamy and it just melts into your mouth. Last night, I got a sudden sweet craving and luckily I had mango puree in my pantry. Without much pondering, I made this pudding as it calls for very few ingredients and in just 15 minutes this pudding will be ready. This time I didn’t use pudding cups or ramekins, instead, I poured the pudding mixture into a cupcake pan and refrigerated it for 30 minutes. While serving, I placed the pan on the table so that the guests can scoop their own pudding from the pan. I found this to be a fun and interesting way of serving this pudding.
Cooking Video
Mango Pudding
Ingredients:
- Milk, whole or skim- 2 cups
- Condensed milk, sweetened- 3 tbsp
- Saffron strands- 2 pinches (optional)
- Agar-agar, strands, cut into 2-inch strands- 1/2 cup (or use powdered gelatin- 1.5 tbsp)
- Water- 1/2 cup (to dissolve agar-agar)
- Sweetened mango pulp- 1 cup
Instruction
- I’ve added agar as the thickening agent. If you don’t have agar-agar use gelatin instead.
- If using gelatin: Sprinkle 1.5 tbsp gelatin over 4 tbsp water and keep aside to soften it for 5 minutes.
- If using agar-agar strands: In a small sauce pan, combine 1/2 cup agar agar strands and 1/2 water together.
- Place the saucepan over medium heat, let the agar-agar dissolve completely in water, this will take a few minutes. Keep stirring the mixture.
- While agar-agar is getting dissolved, place another saucepan over medium heat.
- Add milk, saffron & condensed milk, combine well.
- We will be adding sweetened mango pulp, so I’ve only added 3 tbsp condensed milk. If you want the pudding to be really sweet you could add more condensed milk.
- Let the milk come to a slight boil.
- Add the dissolved agar-agar or softened gelatin to the milk, combine well.
- You could strain the dissolved agar agar to remove any particles.
- Remove the saucepan from the heat.
- Let the mixture cool down for 5 minutes.
- Add the mango pulp, combine well.
- Warning: Don’t add mango pulp to the hot milk, it will curdle so make sure the milk has cooled down a bit.
- Divide the pudding mixture among dessert bowls, ramekins or you can pour it into cupcake pans.
- Let cool down and keep the pudding in the refrigerator for 1 to 2 hours.
- After the pudding has set well, take it out of the refrigerator.
- Enjoy, it’s YUM!
Tips:
- Don’t add mango pulp to the hot milk, it will curdle so let the milk cool down for a few minutes and then add the mango pulp.
- Don’t keep the dissolved agar agar for long as it will start to thicken, use it immediately after it has dissolved in water.
- Add condensed milk according to your sweet level, remember mango pulp is already sweetened.
- Agar agar is available in Indian or Asian stores.
- Milk, whole or 2%- 2 cups
- Condensed milk, sweetened- 3 tbsp
- Saffron strands- 2 pinches (optional)
- Agar-agar, strands, cut into 2-inch strands- ½ cup (or use powdered gelatin 1.5 tbsp)
- Water- ½ cup (to dissolve agar-agar)
- Sweetened mango pulp- 1 cup
- I've added agar-agar as the thickening agent. If you don't have agar-agar use gelatin instead.
- If using gelatin: Sprinkle 1.5 tbsp gelatin over 4 tbsp water and keep aside to soften it for 5 minutes.
- If using agar-agar strands: Cut the strands to 2 inch slice, take ½ cup strands. In a saucepan, combine ½ cup agar agar strands with ½ water.
- Place the saucepan over medium heat, let the agar-agar dissolve completely in water, this will take a few minutes. Keep stirring the mixture.
- While agar-agar is getting dissolved, place another saucepan over medium heat.
- Add milk, saffron & condensed milk, combine well.
- We will be adding sweetened mango pulp, so I've only added 3 tbsp condensed milk. If you want the pudding to be really sweet you could add more condensed milk.
- Let the milk come to a slight boil.
- Add the dissolved agar-agar or softened gelatin to the milk, combine well.
- You could strain the dissolved agar agar to remove any particles.
- Remove the saucepan from the heat.
- Let the mixture cool down for 5 minutes.
- Add the mango pulp, combine well.
- Warning: Don't add mango pulp to the hot milk, it will curdle so make sure the milk has cooled down a bit.
- Divide the pudding mixture among dessert bowls, ramekins or you can pour it into a cupcake pan.
- Let cool down and keep the pudding in the refrigerator for 1 to 2 hours.
- After the pudding has set well, take it out of the refrigerator.
- Enjoy, it's YUM!
*Don't keep the dissolved agar agar for long as it will start to thicken, so use it immediately after it has dissolved in water.
*Add condensed milk according to your sweet level, remember mango pulp is already sweetened.
*Agar agar is available in Indian or Asian stores.
