Mango Pudding – A Tropical Dessert

Served in a cupcake pan, but it’s not cupcake. It wiggles, but it’s not jelly. It’s a tropical dessert, guess what is it???

It’s Mango pudding! When I think of ripe mangoes, 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 as 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 puree is always available in Indian stores. Every time I visit Indian store I get tempted to grab the mango puree, 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 was ready. This time I didn’t use pudding cups or ramekins, instead I poured the pudding into the 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.

Mango Pudding Ingredients:

  • Mango Puree, canned- 1 cup
  • Milk, whole or skim- 2 cups
  • Condensed milk, sweetened- 1/3 cup of 150 mL
  • Agar-agar, strands cut 1 inch long- 1/2 cup (or use powdered gelatin- 1.5 tbsp)
  • Water- 1/2 cup (to dissolve agar-agar)

Instruction

  1. I used agar agar instead of gelatin. If you don’t have agar agar use gelatin instead.
  2. If using gelatin: Sprinkle 1.5 tbsp gelatin over 4 tbsp water and keep aside to soften it for 5 minutes.
  3. If using agar agar: In a small sauce pan, combine agar agar strands and water together.
  4. Boil the agar-agar and water on low medium heat till agar agar completely dissolves in water.
  5. Dissolved agar agar should be used immediately else it will start to thicken. So dissolve it only after your pudding mixture is almost ready.
  6. In another saucepan heat milk at medium heat.
  7. Add condensed milk to the milk, combine well.

  • Since the mango puree is already sweet I only used 1/3 cup of condensed milk. If you want it to be really sweet you could add more condensed milk.
  • Let the milk come to a boil.
  • Remove the saucepan from the heat.
  • Now, add the dissolved agar-agar or softened gelatin into the milk.
  • You could strain the dissolved agar agar to remove any undissolved agar agar strands.
  • Let the milk cool down for 5 minutes.
  • Slowly add mango puree while stirring to the milk till it has combined well.

  • Warning: Don’t add mango puree to the boiling milk, it will curdle so make sure the milk has cooled down a bit.
  • Pour the mixture into puddings cups, ramekins or into cupcake pans.
  • To prevent the pudding from sticking to the cups, you could first grease the cups or ramekins with non-stick cooking spray.
  • Let cool down and keep the pudding in the refrigerator for 30-45 minutes till it sets.
  • You could scoop the pudding from the cupcake pan and serve on dessert plates.

Tips:

  • Don’t add mango puree to the boiling milk, it will curdle so let the milk cool down for 3-4 minutes and then add the mango puree.
  • 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 puree is already sweetened.
  • Agar agar is available in Indian or Asian stores.

 

Mango Pudding - A Tropical Dessert
 
Ingredients
  • Mango Puree, canned- 1 cup
  • Milk, whole or skim- 2 cups
  • Condensed milk, sweetened- ⅓ cup of 150 mL
  • Agar-agar, strands cut 1 inch long- ½ cup (or use powdered gelatin- 1.5 tbsp)
  • Water- ½ cup (to dissolve agar-agar)
Instructions
  1. I used agar agar instead of gelatin. If you don't have agar agar use gelatin instead.
  2. If using gelatin:Sprinkle 1.5 tbsp gelatin over 4 tbsp water and keep aside to soften it for 5 minutes.
  3. If using agar agar:In a small sauce pan, combine agar agar strands and water together.
  4. Boil the agar-agar and water on low medium heat till agar agar completely dissolves in water.
  5. Dissolved agar agar should be used immediately else it will start to thicken. So dissolve it only after your pudding mixture is almost ready.
  6. In another saucepan heat milk at medium heat.
  7. Add condensed milk to the milk, combine well.
  8. Since the mango puree is already sweet I only used ⅓ cup of condensed milk. If you want it to be really sweet you could add more condensed milk.
  9. Let the milk come to a boil.
  10. Remove the saucepan from the heat.
  11. Now, add the dissolved agar-agar or softened gelatin into the milk.
  12. You could strain the dissolved agar agar to remove any undissolved agar agar strands.
  13. Let the milk cool down for 5 minutes.
  14. Slowly add mango puree while stirring to the milk till it has combined well.
  15. Warning:Don't add mango puree to the boiling milk, it will curdle so make sure the milk has cooled down a bit.
  16. Pour the mixture into puddings cups, ramekins or into cupcake pans.
  17. To prevent the pudding from sticking to the cups, you could first grease the cups or ramekins with non-stick cooking spray.
  18. Let cool down and keep the pudding in the refrigerator for 30-45 minutes till it sets.
  19. You could scoop the pudding from the cupcake pan and serve on dessert plates.
Notes
Don't add mango puree to the boiling milk, it will curdle so let the milk cool down for 3-4 minutes and then add the mango puree.
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 puree is already sweetened.
Agar agar is available in Indian or Asian stores.

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