This mango pudding is as simple as a pudding could possibly be! This is gelatin free and has a sweet and tangy taste to it. It is so good for those weeknight cravings, just whip up the below mentioned ingredients and freeze! The picture shows 4 moulds with mango pudding because we wanted to enjoy small sweet bites so divided the pudding that’s meant for two into four!!
I have used safeda variety of mango in my pudding as it is sweet and fibreless. For the topping, I have used the totapuri variety of mango, to get that little sweet & tangy flavor at the top! It is the combination of these two varieties of mango that gives this dish it’s amazing flavor.
Makes 2 servings
Cuisine : British
Course: Dessert/sweet dish
Difficulty Level : Easy
Good to Know
Mango – The King of Fruits, has many known benefits. It is packed with vitamin C, A & K. It is a good source of dietary fiber. It also improves your skin apart from boosting your immune system. Sweetened Condensed Milk is high in calories & fat but it provides extra protein, calcium & phosphorous.
2 cups Mango pulp (I used one big safeda mango)
1/4 th cup Sweetened condensed milk
1/4th cup fresh cream (I have used low fat cream)
8-10 saffron strands soaked in 2-3 tsp warm milk
1/2 cup chopped mango (I have used Totapuri mango to get that sweet & tangy taste!)
A pinch of cinnamon powder
1. Put the mango pulp in a mixer/processor and make a smooth puree. (The safeda variety of mango, which I have used for this pudding is naturally very sweet. I recommend adjusting the quantity of sweetened condensed milk accordingly)
2. In a large bowl, mix mango puree, cinnamon powder, sweetened condensed milk, saffron milk, fresh cream and mix well.
3. Pour the mix in serving dish/bowls (I have used baking moulds) and put chopped mango bites at the top.
4. Garnish with saffron strands and keep it in the freezer for 3 to 4 hrs before serving.