Mango Pudding
5 ingredients, 15 minutes of cooking, 2 hours chilling and 1 minute of devouring, friends I have the perfect Mango Pudding Recipe for you! If mango is your favourite of all times, then must try this, as this fruity delight will satiate all your cravings.
As much as we like dates in winters, we have an insane attachment to mangoes in summers. What’s there to not like – Juicy, pulpy, sweet and so versatile! No matter what you make from this versatile mango fruit, it takes the dish one level up and this is how we love this fruit so much.
With the season is ending soon, it’s the perfect time to go to your kitchens and make some mango desserts. And when you’re looking for one, my blog and YouTube has this quick and simple recipe for Mango Pudding and so much more.
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Last year, on my son’s birthday I made an incredible Mango Kalakand instead of cake for my son and my family! We went into our first lockdown during that time and I experimented so many new recipes using mango along with spending so much time with my family.
This year, we’re still in the same situation as last year, staying home during the lockdown. But I’m honestly so grateful for everything I have in my life – my family, my love for food, my hobby of experimenting with food and food lovers that keeps me constantly motivated, aka you guys!
To celebrate my son’s birthday this year, I decided to make his most favourite Mango Pudding! Yes, we’re making quick and creamy Mango pudding which is absolutely mouth-melting, perfect for any occasion and hits all the right spots.
What is Mango Pudding?
Mango Pudding is actually a contemporary Thai dessert, traditionally made with mangoes, cream and coconut milk. Being super quick and delicious, it’s found in the menu almost all restaurants! In addition, it’s advised to chill the pudding for a few hours before serving to allow the mango flavour to blend with other ingredients.
Ingredients needed for Mango Pudding Recipe:
Mango – Fresh mangoes are the ingredient you just cannot miss for this recipe! The juiciness and sweetness of fresh mangoes is to die for. You can use Frozen mango as well in off season.
Corn Flour – This is really a magical ingredient; I absolutely love using it. It makes things more stable and thicker and brings them to the perfect consistency. I like my puddings to have a certain structure to them so that once they have cooled down, you can easily take a smooth and luscious bite of it without creating any mess.
Milk – I used normal milk here, but you can replace it with coconut or soya milk also.
Sugar – The amount of sugar that you add will definitely depend on the sweetness of the mangoes. If you think that your mangoes are perfectly sweet then please feel free to decrease the amount of sugar.
Lemon Juice – Fresh Lemon juice provides an acidity that balances the sweetness and enriches the flavour of the Mangoes in the pudding recipe.
How to make Mango Pudding
Take out mango pulp
Firstly, scrape out the pulp from the mangoes and add to a blender. Also, add milk and sugar, Blend to form a smooth puree.
Make corn flour slurry
In a small bowl, combine corn flour and water or milk. Water/milk should be at room temperature. Stir well till not lumps remain. Keep aside.
Boiling Mango mixture
Add the mango puree to a pan and keep it on low heat. Once it comes to a boil, add the cornflour slurry and mix. Keep mixing to prevent any lumps. Continue stirring for 7-8 minutes and you will notice that the mixture has now become thick. Turn off the flame and add juice of half lemon.
Set the Pudding
Grease the moulds and transfer the mixture into moulds and tap 2-3 times to release any air bubbles. Cool them completely.
Freeze
Keep these moulds in refrigerate for 1-2 hours.
Ready to be served
Once set, un-mould them and garnish with fresh cherries and mint leaves. Your mango pudding is ready to be served.
Other Mango Recipes that you can try
If you have a sweet tooth, try this creamy and mouth-melting Mango Pudding once, because this dessert is really just another great dessert for Mango Lovers.
Why I love this Mango Pudding Recipe
- It is so easy to whip up this mango pudding. Just five simple ingredients, mix, boil and chill.
- You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.
- You have the option of using custard powder instead of corn flour.
- This recipe can easily be doubled or tripled depending on how many servings you would like to make.
- You can replace sugar with stevia, honey or jaggery to give this recipe a healthy twist.
- Mango pudding will last up to 5-6 days in the refrigerator which makes it a great make-ahead dessert.
So, if you’re looking for an easy mango dessert to accompany your boring meals, I highly suggest this Mango Pudding. It is Gorgeous on the outside, creamy on the inside, and have a mangolicious flavour.
Tips for Making Mango Pudding:
Even though this Pudding recipe is quite easy to whip up, I’ll still mention some tips that will help you get that Mango pudding perfect in the first attempt
Use Good quality Mangoes
- This is extremely important as mangoes are the base of this dessert. The mango is blended with milk and milk, which is then boiled and incorporated with corn flour. This means that we need to choose the sweetest mangoes we can get our hands on!
- Fresh ripe mangoes are the best for this recipe because it gives the most flavour. However, if fresh mangoes are not readily available where you are, you can use frozen Mango or canned mango pulp.
- If using frozen mangoes, thaw and drain before pureeing in a blender.
- If using sweetened canned mango pulp, reduce the sugar by 1/4 cup.
Choose Heavy bottom Pan
- To cook the pudding, choose a heavy bottom saucepan that does not burn easily. Puddings can take up to 15 minutes of cooking and you want to make sure the pan you are using is sturdy enough for that.
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Cook your Mango Mixture Properly
- Always cook your pudding on low heat. Rushing the cooking process by increasing the heat will only burn the pudding and spoil the taste and texture. Be patient and let the pudding take its time to cook properly.
- You have to make sure to continuously stir the pudding while it’s on the flame. If you leave it be, the pudding will definitely stick to the bottom of the pan and burn.
Don’t overcook it, as it would lead to a big, gluggy lump of mixture.
- Make sure to thoroughly cook the pudding. You will know that the pudding is perfectly cooked when it starts to get thick and you see bubbles pop. This means that the cornflour is fully activated and the pudding is fully cooked.
Be careful while adding Cornflour slurry
- Always stir the corn flour slurry before adding into the mixture, because corn starch will separate from the water if it sits for too long.
- When u started adding corn flour slurry in the boiling mango mixture, always stir with one hand and pour it slowly with another hand, it prevents lumps in the mixture.
When you add Lemon juice
- Lemon juice is to be added at the very end, or else the milk will curdle. Lemon juice provides an acidity that balances the sweetness and enriches the flavour of the Mangoes.
Chill Your Pudding
- Because this Pudding tastes more delicious, once is chilled, so it’s necessary to chill it before serving. In other words, have patience! Let all the ingredients blend with each other and you’ll absolutely enjoy how it turns out to be.
I hope you enjoy this Mango Pudding as much as my family and kids.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
5 ingredients, 15 minutes of cooking, 2 hours chilling and 1 minute of devouring, friends I have the perfect Mango Pudding Recipe for you! If mango is your favourite of all times, then must try this, as this fruity delight will satiate all your cravings.
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Blend the mangoes, milk and sugar to a thick, smooth consistency.
In a small bowl, combine corn flour and water or milk. Water/milk should be at room temperature.
Stir well till not lumps remain. Keep aside.
In a heavy bottom saucepan add mango mixture.
Put the pan on low flame and constantly stir the pudding mixture to make sure it does not stick to the bottom.
After 8-10 minutes or so the mixture will start to get thick. Keep cooking till the mixtures comes to a boil.
Once you see bubbles pop, add corn flour slurry slowly and keep stirring continuously to prevent lumps.
Mix well and cook further till the mixture will start to get thicker.
Turn off the flame and add juice of half lemon and mix well.
Pour the warm pudding into greased moulds and let it cool completely.
Keep them in refrigerator for 2-3 hours.
Add your favourite garnishes on top. I used fresh cherries and mint leaves.
Serve and enjoy!
Ingredients
Directions
Blend the mangoes, milk and sugar to a thick, smooth consistency.
In a small bowl, combine corn flour and water or milk. Water/milk should be at room temperature.
Stir well till not lumps remain. Keep aside.
In a heavy bottom saucepan add mango mixture.
Put the pan on low flame and constantly stir the pudding mixture to make sure it does not stick to the bottom.
After 8-10 minutes or so the mixture will start to get thick. Keep cooking till the mixtures comes to a boil.
Once you see bubbles pop, add corn flour slurry slowly and keep stirring continuously to prevent lumps.
Mix well and cook further till the mixture will start to get thicker.
Turn off the flame and add juice of half lemon and mix well.
Pour the warm pudding into greased moulds and let it cool completely.
Keep them in refrigerator for 2-3 hours.
Add your favourite garnishes on top. I used fresh cherries and mint leaves.
Serve and enjoy!
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