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Mango Pudding

Mango Pudding, A must-make summer favourite in the house when fresh mangoes are in season. Mangoes, milk, sugar, agar agar and condensed milk cooked together and set into pudding moulds. For vegan option, use coconut milk and coconut condensed milk. Adapt it to your tastebuds, this will be a hit in your house. Learn how to make this delicious mango pudding with step by step pictures and video. 
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Setting Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 servings
Calories: 151kcal

Equipment

  • Sauce Pan
  • Pudding moulds or Ramekins

Ingredients

  • ¼ cup Water (60 ml)
  • 2 teaspoon Agar Agar Powder
  • ½ cup Milk (120 ml)
  • 3 tablespoon Sugar
  • ½ cup Sweetened Condensed Milk
  • 1 cup Mango puree
  • ½ cup Mango (finely chopped)

For garnishing

  • Mango (finely chopped)
  • Mint Leaves for garnishing

Instructions

  • Take water in a sauce pan. Sprinkle agar agar over it. Place the sauce pan on heat and use a whisk to mix it well. Cook this on low heat. The mixture will start to thicken.
  • Now add in milk, sugar and condensed milk. Mix well and heat on very low heat for 2 to 3 minutes.
  • Now add in mango puree and give a good mix. Once mango is combined, take it off the heat and add in chopped mangoes.
  • Take your pudding moulds or ramekins. I like to place them in a tray for easy transfer. Pour the mango mixture into the pudding moulds. place the moulds in fridge for at least 2 to 3 hours to set.
  • Check by pressing the top of the pudding moulds. If it seems firm enough, then your pudding is set. Remove the moulds from fridge. To de-mould, gently ease the sides of the pudding from the mould. You can use a butter knife to remove the friction from the pudding and transfer to serving plate. Garnish with finely chopped mangoes and serve immediately.

Video

Notes

  • Make sure you use ripe sweet mangoes for best taste and colour.
  • Don't add too much agar agar or gelatin which will make the pudding hard.
  • You can place the pudding in freezer to make it set faster.
  • Instead of milk, you can use coconut milk as well.
  • If your mangoes are too sweet, you can skip adding sugar. 

Mango Pudding Vegan

You can easily adapt this mango pudding recipe vegan. Use 1 cup coconut milk instead of ½ cup regular milk. Add ½ cup sugar for ½ cup of sweetened condensed milk. Gently heat the mixture in sauce pan and switch off the flame. Pour into moulds and set in fridge.

Serving Suggestions

I like to serve Mango pudding cold on its own without any sauces. You can top mango pudding with fresh mangoes and enjoy.

Storage

Set mango pudding can be covered with a plastic wrap and stored in fridge upto 3 to 4 days. De mould when serving, garnish and enjoy.

Nutrition

Serving: 1servings | Calories: 151kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 220mg | Fiber: 1g | Sugar: 29g | Vitamin A: 710IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 0.1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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