Mango Pudding II

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.

Course Dessert

Cuisine Indian

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

Prep Time 4 15

Cook Time 10

Total Time 4 15

Servings -12 servings

Calories 300kcal

Author Liza A

Ingredients

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