It is mango season and not making something with mangoes is impossible. Indian mangoes are famous all over the world and varieties of mangoes cultivated in India. Alphonso, dusheri, kesar, badam, totapuri, and safeda are some varieties of mangoes. So, this mango season let’s make mango pudding. You can choose any mango, to make this delicious pudding.
Some of the desi dishes prepared from mangoes are mango kheer, mango lassi, aam ras, aam panna, and many more but Indians can make anything out of mangoes. As pudding is not an Indian dish but it tastes amazing and making it with mango will enhance its taste. So, mango pudding is one of the best dessert options. Pudding is a milk-based dessert consists of sugar, cornstarch, and gelatin. It is widely famous in UK and commonwealth countries. In these two countries pudding is a sweet and savoury dessert.
Scroll down for the mango pudding recipe.
Per serving contains 100 kcal
- Carbohydrates: 6g
- Protein: 1g
- Fat: 1g
- 3 cups mango puree
- 1 cup sugar
- 2 cup milk/coconut milk
- 3 tbsp spoon cornflour
- Firstly, in a bowl, add cornflour and 3/4 cup milk. Mix well and keep aside for further use.
- Now, in a saucepan, add milk and prepared cornflour mixture. Keep stirring.
- Cook on low flame and bring it to a boil. Keep stirring.
- After that, add mango puree and stir well.
- Then, add sugar and cook until it is dissolved.
- Keep stirring and cook until thick consistency.
- Once the mango puree is cooked well, turn off the flame.
- Strain it with a strainer and transfer it into a bowl.
- Then, let it cool down and freeze for 4 hrs.
- After 4 hrs, remove it from the freezer and transfer it to a serving plate.
The mango pudding dessert is ready to serve. Enjoy this cool dessert after lunch or dinner.