Easy Dessert - Mango Pudding: Two Ways
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 serving (each recipe)
 
Luscious, sweet and creamy mango pudding made with juicy ripe mangoes is a favorite summer treat. Even better when the recipe is eggless and can be made with just a few pantry essentials. Here are two ways to make Mango Pudding.
You will need:
For Mango Pudding With Agar-Agar (Eggless),
  • Mangoes - 2, medium-sized
  • Agar-agar strips - 1.5 tbsp (lightly packed and cut into small pieces)
  • Water - ½ cup
  • Milk - 1¾ cup
  • Sugar - ½ - ⅔ cup (depending on the sweetness of mangoes used)
  • Vanilla extract - 1 tsp
For Mango Pudding With Cornstarch or Custard Powder (Eggless)
  • Mangoes - 2, medium-sized
  • Cornstarch (or vanilla custard powder) - 1 tbsp
  • Milk - 21/4 cups
  • Sugar - ½ - ⅔ cup (depending on the sweetness of mangoes used)
  • Vanilla extract - 1 tsp
For serving,
  • Whipped cream
  • Fresh mango slices
  • Fresh mint leaves
How to:
  1. Mango Pudding With Agar-Agar: Peel and puree the mangoes in a blender. Strain the puree and set aside. You should have around 1.5 cups of mango puree. Set aside.
  2. Take agar-agar strips in a small saucepan and add ½ cup of water. Start heating it on medium heat till the agar agar dissolves completely in the water.
  3. Meanwhile, take milk and sugar in a large saucepan and bring to a gentle boil. When agar agar is fully dissolved, pour it into the hot milk and whisk to combine together. Add vanilla extract and remove from heat.
  4. Place milk mixture in a large ice filled basin and cool down till lukewarm. Gently whisk in the mango puree.
  5. Pour into 6 ramekins or dessert bowls or glasses, cover with cling wrap and refrigerate for a few hours till set. The pudding will be set with a slight jiggle to it.
  6. Serve with whipped cream, fresh mango slices or mint leaves.
  7. Mango Pudding With Cornstarch: Peel and puree the mangoes in a blender. Strain the puree and set aside. You should have around 1.5 cups of mango puree. Set aside.
  8. Dissolve cornstarch (or vanilla flavored custard powder) in ¼ cup milk till no lumps remain. Set aside.
  9. Take rest of the milk and sugar in a large saucepan and bring to a gentle boil on medium heat.
  10. Whisk in the cornstarch slurry and cook, whisking constantly for 5-7 minutes or till it thickens enough to coat the back of a spoon lightly. Add vanilla extract and remove from heat.
  11. Place milk mixture in a large ice filled basin and cool down till it is not so hot anymore. Gently whisk in the mango puree.
  12. Pour into 6 ramekins or dessert bowls or glasses, cover with cling wrap and refrigerate for a few hours till set. The pudding will be set with a slight jiggle to it.
  13. Serve with whipped cream, fresh mango slices or mint leaves.
Notes:
1. Agar-agar strips can be found in Asian or specialty food stores. You may need to adjust the amount if you are using agar-agar powder. Refer to package instructions on how to swap it with agar-agar strips.
2. Both agar-agar and milk have to be hot when you combine them, so you may need to do a bit of multitasking heating both on the stove at the same time.
3. Taste the mango puree before adding the sugar. Very sweet mango will need just ½ cup of sugar or even lesser.
4. The prep and cook times given here is for each individual method. Each recipe makes 6 generous portions or several smaller ones.
The color of the finished pudding depends on the type of mango used. Unfortunately, I never get the vibrant mango-yellow color that the traditional Indian varieties like Alphonso mangoes would impart.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2013/10/10/easy-dessert-mango-pudding-two-ways/