Are fresh mangoes mandatory to make mango pudding?

Fresh mangoes are advisable while making mango pudding. However, if not available or if you are making it in another season than summer, you can for sure use tinned mango pulp.

Why variety of mango will work best for the mango pudding?

I prefer using the Himsagar variety. This is one of West Bengal's best mango varieties. Needless to say, you can use Hapush aka Alphonso. Kesar is a good choice as well. You can even use Gulabkhash or Dasheri or Langra. Basically, any good-quality sweet and ripe mango can be used.

Are Gelatin or Agar-agar mandatory to make perfect mango pudding?

This is a Gelatin or Agar-agar recipe of mango pudding. I use cornflour slurry for texture and it works great.

Do I need to bake while making Mango Pudding?

This is a no-bake mango pudding recipe. You only need 5-7 minutes of cooking on the stovetop and the rest you need to set on your refrigerator.

Do I have to add sugar while making mango pudding?

It depends on the sweetness quotient of the mango. Moreover, sugar helps in setting the pudding. However, you can use jaggery or artificial sweetener instead of sugar.

Mango Pudding recipe with video Debjanir Rannaghar

Description

Easy 4 ingredients no gelatin no agar-agar vegetarian Mango Pudding recipe

Ingredients

Scale

2 Mangoes (ripe)
75g Sugar
3 Tbsp. Cornflour
150ml Milk

Instructions

Take 2 ripe mangoes and wash thoroughly.
Cut the stem and then cut mangoes into three portions as shown in the video.
Now scoop mango and also extract pulp from the body of the seed.
You can use other methods to extract the pulp as well.
Now use a blender and make a smooth mango puree.
Take Pudding mold(s) and brush with oil and keep those ready for setting the pudidng.
Meanwhile, take the milk and heat it to make it warm.
Add cornflour to it and mix with a spoon to make the slurry.
Heat a pan and transfer the mango puree and cook for 1 minute on medium flame.
Add sugar and cook till the mixture turns a bit translucent.
It will take one minute to mix and cook the sugar properly.
You need to stir vigorously else the mixture will burn.
Now give another mix to the slurry and add this to the mango concentrate.
Mix continuously while cooking on low flame so that no lump forms.
Cook for around one minute and then switch the flame off.
Transfer the mixture to the mold while it is hot.
Even the top with a knife or jerk it to reduce bubbles.
Now place the molds at room temperature till the heat reduces.
Transfer to the refrigerator and set give the setting time of 1 hour.
While serving, unmold the pudding on a plate.
If needed place the mold in a bowl containing hot water for 30 seconds. It helps in unmolding.
Serve it chilled.

Category: Dessert
Method: cooking
Cuisine: Indian

Nutrition

Serving Size: 120g
Calories: 210
Sugar: 43.5g
Sodium: 20mg
Fat: 1.6g
Saturated Fat: 0.7g
Carbohydrates: 50g
Fiber: 3.1g
Protein: 3g
Cholesterol: 3mg

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