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:
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.
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.
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.
Place milk mixture in a large ice filled basin and cool down till lukewarm. Gently whisk in the mango puree.
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.
Serve with whipped cream, fresh mango slices or mint leaves.
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.
Dissolve cornstarch (or vanilla flavored custard powder) in ¼ cup milk till no lumps remain. Set aside.
Take rest of the milk and sugar in a large saucepan and bring to a gentle boil on medium heat.
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.
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.
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.
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/