Mango pudding

Whoa, have you ever had mango pudding? You’re really losing out if you don’t! This dessert is all a tropical fantasy could be.

Imagine biting into a creamy, velvety pudding that’s bursting with the fresh, sweet flavors of ripe, juicy mangoes. That’s exactly what this divine treat tastes like. It’s like a party in your mouth with every delightful spoonful.

The key to an amazing mango pudding is using the best, most luscious mangoes you can find. We’re talking about those super ripe, fragrant ones that are practically dripping with sweetness. They get puréed into the silkiest, most luscious mango base ever.

But it doesn’t stop there! The mango purée gets combined with rich ingredients like milk, cream, and just the right amount of sugar to balance out that tangy-sweet mango flavor. And to get that perfect, jiggly pudding texture? A little gelatin or agar agar works like magic.

You can find mango pudding served up in so many fun ways – unmolded onto a plate with extra mango chunks on top, layered up all fancy in a parfait glass, or in cute little individual portions. However you have it, it’s pure tropical bliss.

This dessert is really cool, especially in the summer. The vivid colors and delicious mango tastes instantly transport you to a beach where you may unwind. It’s fruity, creamy, indulgent perfection in every bite.

If you haven’t tried mango pudding yet, what are you waiting for? This Southeast Asian specialty deserves a spot at the top of your dessert list. Trust me, it’ll have you dreaming of mangoes!

Main ingredients needed for Mango Pudding:

Mangoes:
This is the star ingredient! You’ll need ripe, sweet mangoes like Alphonso, Ataulfo, or Kesar varieties. Approximately 2-3 large mangoes or 3 cups of fresh mango puree.

Milk:
Whole milk or a combination of milk and cream lends a rich, creamy texture. Around 2 cups of milk.

Sugar:
For sweetening the pudding. Around 1/2 to 3/4 cup of white granulated sugar is typical.

Eggs:
Eggs help thicken and set the pudding. You’ll need 3-4 large eggs.

Thickener:
Either gelatin OR agar-agar powder to set the pudding. Around 1 teaspoon of gelatin or 1 tablespoon of agar powder.

Flavorings (optional):
Vanilla extract – around 1 teaspoon
Lemon or lime zest – 1 teaspoon grated

The process involves pureeing the fresh mangoes, combining with the milk, sugar, beaten eggs and thickener. This mixture is gently cooked to thicken it into a pudding-like consistency before being molded or poured into serving dishes to set fully.

Some recipes use coconut milk instead of regular milk for a richer, tropical flavor. Others fold in whipped cream for an ultra-lush, mousse-like texture.

Garnishes can include extra diced mangoes, toasted coconut flakes, whipped cream or even chopped nuts like pistachios for added crunch.

The fresher and riper the mangoes, the more vibrantly flavored and colored your mango pudding will be!

Process for making delicious Mango Pudding:

1. Prepare the Mangoes

• Select ripe, sweet mangoes like Alphonso or Ataulfo varieties
• Peel, pit and cut the mangoes into chunks
• Purée the mango chunks in a blender or food processor until smooth

2. Bloom the Gelatin (if using)

• In a small bowl, sprinkle the gelatin over 1/4 cup cold water and let bloom for 5 minutes
• For agar-agar, skip this step

3. Make the Pudding Base

• In a saucepan, whisk together the milk, sugar, and salt
• If using gelatin, stir in the bloomed gelatin mixture until fully dissolved
• If using agar-agar, whisk it into the milk mixture

4. Temper the Eggs

• In a separate bowl, whisk the eggs lightly
• Slowly drizzle in 1/2 cup of the warm milk mixture while whisking constantly
• Then pour the egg mixture back into the saucepan with the remaining milk

5. Cook the Pudding

• Cook over medium heat, stirring constantly with a wooden spoon
• Once steaming hot and thickened enough to coat the back of the spoon, remove from heat
• Stir in the mango purée and any flavorings like vanilla

6. Set the Pudding

• Pour or ladle the pudding mixture into individual ramekins, cups or a pudding mold
• Allow to cool slightly, then refrigerate for at least 2 hours until fully set

7. Unmold and Serve

• Run a knife along the edges and invert puddings onto plates
• Garnish with extra diced mango, whipped cream, coconut, nuts etc.
• Serve chilled for best texture and flavor

The key is gently cooking the base to the right consistency before folding in the fresh mango purée. Proper chilling allows it to set into that signature velvety, jiggly texture.

With the right technique, you’ll have a vibrantly colored, luxuriously creamy mango pudding that showcases the tropical flavors beautifully!

With out eggs

Ingredients

• 2 ripe mangoes (about 2 cups of mango puree)
• 1/2 cup sugar (adjust according to the sweetness of the mangoes)
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 packet (7 grams) unflavored gelatin
• 1/4 cup warm water
• Fresh mint leaves or extra mango slices for garnish (optional)

Instructions

1. Prepare the Mango Puree:
   • Peel and pit the mangoes. Cut the flesh into chunks and blend them until smooth to make about 2 cups of mango puree. Set aside.
2. Dissolve the Gelatin:
   • In a small bowl, sprinkle the gelatin over the warm water and let it sit for about 5 minutes until it blooms. This means the gelatin will absorb the water and swell.
3. Heat the Milk and Sugar:
   • In a saucepan, combine the milk and sugar. Heat over medium heat, stirring occasionally until the sugar is completely dissolved. Do not let it boil.
4. Incorporate Gelatin:
   • Once the milk is hot and the sugar is dissolved, remove the saucepan from heat. Add the bloomed gelatin to the hot milk and stir until the gelatin is completely dissolved.
5. Combine Mango Puree and Cream:
   • In a large mixing bowl, combine the mango puree and heavy cream. Mix well until smooth.
6. Mix All Components:
   • Slowly pour the milk and gelatin mixture into the mango and cream mixture, stirring constantly to ensure everything is well combined.
7. Pour into Molds:
   • Pour the mixture into individual serving molds or cups. You can also use a large serving dish if you prefer.
8. Chill:
   • Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until the pudding is set. Overnight chilling is ideal for the best texture.
9. Serve:
   • Once set, remove the pudding from the fridge. If you used molds, you can gently run a knife around the edges and invert them onto serving plates. If in cups, serve directly. Garnish with fresh mint leaves or extra mango slices if desired.

Some important tips for making a perfect Mango Pudding:

1. Mango Selection: Use the ripest, most fragrant mangoes you can find. Alphonso and Ataulfo varieties work wonderfully. Avoid mangoes that are too fibrous or lack sweetness.
2. Puree Smoothly: Blend the fresh mango puree until absolutely smooth with no lumps or strings. This ensures a velvety texture in the final pudding.
3. Cook Low and Slow: When cooking the egg-milk mixture, keep the heat at medium-low and stir constantly. This prevents curdling and ensures a silky smooth pudding base.
4. Don’t Over-cook: Remove from heat as soon as the pudding has thickened enough to coat the back of a spoon. Over-cooking can cause it to become gummy or grainy.
5. Strain for Smoothness: For an ultra-smooth pudding, strain the cooked base through a fine mesh sieve before folding in the mango puree.
6. Chill Thoroughly: Proper chilling is crucial for allowing the pudding to fully set. At least 2 hours in the fridge, but overnight is best for a great texture.
7. Use Ramekins or Molds: Individual ramekins or molds make for beautiful unmolding and serving. Grease them lightly for easy release.
8. Garnish Generously: Garnishes like fresh mango chunks, whipped cream, coconut, and nuts add great flavor and texture contrasts.
9. Make Ahead: Mango pudding can be made 1-2 days in advance and refrigerated until ready to serve, making it great for entertaining.
10. Try Coconut Milk: For an extra tropical twist, substitute some of the milk with coconut milk in the base.

Follow these tips, and you’ll achieve a mango pudding that’s velvety smooth, bursting with fresh mango flavor, and an absolute treat for the senses!

FAQs

Q: Can I use canned mango puree instead of fresh mangoes?
A: While fresh mangoes are ideal, you can use good quality canned mango puree in a pinch. Look for puree with no added sugars or syrups for best flavor.

Q: How do I prevent the eggs from curdling when cooking the pudding base?
A: Tempering the eggs by slowly whisking in some of the hot milk mixture is key. Also, cook over medium-low heat while stirring constantly.

Q: Can I make this pudding vegan or dairy-free?
A: Yes, you can substitute coconut milk for regular milk, use agar-agar instead of gelatin, and omit the eggs for a vegan mango pudding.

Q: My pudding didn’t set properly, what went wrong?
A: Ensure you use the correct amount of gelatin or agar-agar powder specified. Over-cooking can also prevent it from setting properly.

Q: How long does mango pudding last in the fridge?
A: Properly chilled, mango pudding will keep well for 3-4 days in the refrigerator. Beyond that, the texture may start to deteriorate.

Q: Can I make this pudding in advance?
A: Absolutely! Mango pudding can be made 1-2 days ahead, making it great for entertaining. Just keep it chilled until ready to serve.

Q: What mangoes are best for making pudding?
A: Look for varieties like Alphonso, Ataulfo, or Kesar that are sweet, fragrant, and have a smooth, fiberless flesh when ripe.

Q: Can I use low-fat milk?
A: For the best rich, creamy texture, it’s best to use whole milk. Low-fat may result in a slightly thinner pudding.

Q: How can I add more mango flavor?
A: Use very ripe mangoes, add some mango puree as a sauce when serving, or fold in diced fresh mangoes into the pudding.

Q: What garnishes are best?
A: Whipped cream, fresh mango cubes, toasted coconut, chopped nuts like pistachios all make wonderful garnishes.

Nutrition Facts :

Nutrition Facts (per serving, based on 6 servings)

Calories: 230
Total Fat: 6g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 60mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Total Sugars: 35g
Protein: 5g

Vitamin A: 25% DV
Vitamin C: 50% DV
Calcium: 10% DV
Iron: 2% DV

The main nutrients provided are:

• Fat: From the milk, cream and/or coconut milk used.
• Carbohydrates: Primarily from the mango puree and added sugar.
• Protein: A modest amount from the eggs and milk.
• Vitamin A & C: Good levels from the fresh mango puree.
• Calcium: Some calcium provided by the milk.

A few notes:

• Using low-fat or non-dairy milk will reduce the fat and calorie content.
• The amount of added sugar can be adjusted to control total carbs and sugar.
• Including garnishes like whipped cream or nuts will increase fat and calories.
• Mangoes are an excellent source of vitamins A and C, providing antioxidants.

While delicious, the main contributors to calories are the mango puree, milk/cream, eggs and added sugar. Proper portion control is advised when indulging in this rich, creamy tropical dessert. But the natural mango provides fiber, vitamins and minerals too.