Summer is the best time for Mango Pudding. Mangoes are in such abundance that one is spoilt for choice and I have forgotten the number of times we have eaten this or made it at home in large, large quantities. Look for mangoes that are slightly overripe because these are the sweetest ones to use and you can completely dispense with adding sugar. So you get a healthy dessert in the bargain that you can eat with a clear conscience.
The Recipe:
2 large very ripe mangoes; 3 tsp gelatine; 1/2 cup water; 1 cup evaporated milk; sugar to taste (optional) I did not use any as the mangoes were really sweet.
Sprinkle the gelatine over the water ( room temperature). Keep aside to bloom for about 15 minutes. Never use hot water to dissolve the gelatine. It becomes lumpy. In the meanwhile, wash, peel and cube the mangoes. Squeeze the seed to get as much of the mango as you can.
Transfer all ingredients to a blender and puree to a smooth consistency. The mangoes are sweet enough and sugar is not required for this easy dessert. Pour into a glass bowl and set in the refrigerator. Top with more chopped mangoes, mint leaves, and a tbsp of evaporated milk for a beautiful presentation. Serve cold.
Some Variations: Use thick, homemade coconut milk instead of evaporated milk for a rich and creamy pudding.
Use cream instead of milk for a decadent experience.
I have experimented with both these and enjoyed watching my guests savouring the pudding.
Over to you.
To Attend My Healthy Cooking Class CLICK HERE
Leave a Reply
You must be logged in to post a comment.