Mango Pudding II

This is the second mango pudding recipe that I have shared. The first one I shared uses fresh mango. Unfortunately, mangos are not available all year round here in Vancouver.

The difference with this recipe is that it uses canned mango pulp, which can be bought at any grocery store that sells Indian food. I bought mine from the Real Canadian Superstore here in Vancouver. I got this recipe from my friend who gave it to me after she brought some over during the holidays. My friend uses diced peaches in her recipe, but diced fresh mangoes may be used also. I ended up using  diced mangoes and peaches. The great thing about adding these diced fruits into the pudding is that it adds a different texture.

My sons ended up loving this wonderful dessert so much. They simply could not get enough!

Cooking Tips for Perfect Mango Pudding

To achieve the best texture in your mango pudding, make sure to blend the canned mango pulp until it is completely smooth. If you prefer a little chunkiness, you can pulse it a few times instead of blending it fully. When mixing the pudding, be careful not to overheat the mixture while cooking. Keep the heat on medium-low and stir constantly to prevent any lumps from forming. If lumps do appear, whisk them out vigorously. Allow the pudding to cool slightly before adding in your diced fruits. This helps to maintain their shape and texture. Lastly, give the pudding a good chill in the fridge for at least four hours before serving. This will help set it nicely and enhance the flavors. A well-chilled pudding is not only refreshing but also has a better mouthfeel.

Serving Suggestions

Mango pudding can be served in various ways to elevate your dessert experience. Serve it in individual cups or bowls for a more elegant presentation. Top each serving with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Fresh mint leaves make a lovely garnish, giving a pop of color and a refreshing hint. You can also sprinkle some toasted coconut flakes on top for a crunchy texture. If you’re feeling adventurous, try drizzling some passion fruit puree over the pudding for a tangy contrast. This dessert pairs beautifully with a side of crispy cookies or a light sponge cake, making it a delightful end to any meal.

Variations to Try

While this mango pudding recipe is delicious as is, experimenting with different flavors can lead to some tasty variations. For a tropical twist, consider mixing in some coconut milk or cream to the pudding base. This adds a creamy richness and enhances the overall flavor profile. If you enjoy a bit of tartness, add a splash of lime juice or some grated lime zest to brighten up the dish. For a more decadent treat, incorporate a layer of chocolate ganache at the bottom of your serving cups before adding the mango pudding. This creates a delightful contrast between the rich chocolate and the sweet mango. Additionally, you can swap out the fruits for alternatives like diced kiwi, strawberries, or even crushed pineapple for a different fruity experience.

Frequently Asked Questions

Can I use fresh mangoes instead of canned mango pulp?

Fresh mangoes can be used, but they need to be super ripe for the best flavor. Just make sure to puree them until smooth and adjust the sweetness if needed.

What if I don’t have gelatin?

If you’re out of gelatin, you can try using agar-agar as a vegetarian substitute. Just follow the package instructions to get the right consistency.

How should I store leftover mango pudding?

Store any leftovers in an airtight container in the fridge. It should keep well for about three to four days, but the texture might change slightly.

Can I make this pudding ahead of time?

This pudding is perfect for making ahead of time. Just prepare it a day before serving, let it chill, and it will be ready to impress your guests.

What fruits can I add to the pudding?

Diced peaches and fresh mangoes are great, but you can also experiment with fruits like strawberries, kiwi, or even blueberries for a fun twist. Just make sure to drain any excess juice to keep the texture right.

Mango Pudding II

Liza A

Creamy mango pudding combines luscious mango pulp and airy whipped cream, creating a dreamy dessert topped with fresh peaches and mangoes for a tropical treat.

5 from 2 votes

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Prep Time 4 hours hrs 15 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Cuisine Indian

Servings 10 -12 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 850g can mango pulp (Kesar or Alphonso)
• 3 cups whipping cream
• 1 cup granulated sugar
• 6 sachets 7 grams each of Knox unflavored gelatin
• 1 cup hot water
• 4 450 ml bowls of diced peaches and mangoes, drained or 1 cup diced fresh mangoes
• Evaporated milk optional

Instructions

 

• In a medium pan, heat mango pulp and cream over medium heat. Add sugar; stir until sugar dissolves.
• Completely dissolve gelatin powder in hot water and then add to the mixture in the pan, whisking until well combined. Remove from heat.
• Arrange diced mangoes evenly at bottom of 8X12 inch-pan or 8X8 inch-pan and 6 (6 oz) ramekins. Pour gelatin-milk-mango mixture over the diced mangoes in the pan and ramekins, if using. Allow to set in the fridge for at least 4 hours or overnight.
• Serve with evaporated milk, if desired.

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 50mgFiber: 1gSugar: 20g

Keyword creamy dessert, easy dessert, fruit dessert, mango pudding, tropical dessert

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