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MangoPudding5
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Mango Pudding Recipe

Mango Pudding is a delicious melt in the mouth dessert loved by all. This deliciously smooth mango pudding is best to make during mango season using fresh mangoes.You can easily convert this recipe to vegan by replacing milk with coconut milk. Learn to make Mango Pudding Recipe with step by step pictures and video.
Prep Time10 minutes
Cook Time15 minutes
Setting time1 hour
Total Time1 hour 25 minutes
Servings5
AuthorSharmilee J

Ingredients

  • 1 cup mango pulp I used 2 mangoes
  • 1 cup milk boiled and cooled
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoon agar agar powder replace with 4-5 gms if using agar agar strands.
  • mango cubes chopped - just for garnish

Instructions

  • To mixer jar add 2 nos roughly chopped mangoes. I used 1 Alphonso and 1 Banganapalli.
  • Grind it to a smooth pulp. Do not add water. Measure 1 cup mango pulp and set aside.
  • To a sauce pan add 1/2 cup water.
  • Add 1 cup milk(boiled).
  • Let it start to boil.
  • Add 2 teaspoon agar agar powder.
  • Give a quick whisk so that agar agar powder dissolves well.
  • Add 1/4 cup sugar. Add 2 tablespoon sugar extra if your mangoes are not sweet.
  • Whisk well until sugar is completely dissolved.
  • Now add 1 cup mango pulp.
  • Whisk well until well combined.
  • The mango and milk mixture should be combined well. Switch off. Do not cook for more than 2 minutes after adding mango pulp.
  • Immediately pour to a strainer.
  • Strain and remove remains if any. This straining is done to make sure there are no lumps.
  • Now pour into pudding molds or any small cups. You can use steel cups too.
  • You can either set this in room temperature or in fridge. Set it for an hour. I usually set it fridge as we love our deserts cold.
  • After an hour release the edges. You can even dip the mold bottom in warm water to unmold.
  • Invert and remove the mold gently.
  • Garnish with chopped mangoes and a small sprig of mint leaves.
  • Release the edges by running a knife at the edges.
  • Invert and demould.
  • Garnish fresh mangoes chopped and a sprig of mint leaves.
  • Delicious Mango Pudding Ready.

Video

Notes

  • I used Alphonso mangoes and Banganapalli combo, you can use any fiber less mango variety.
  • I used silicone molds for easy demolding but you can set puddings in any container steel or glass.
  • Adjust sugar quantity according to the sweetness of mangoes.
  • Once china grass gets dissolved do not delay add sugar and mango pulp as soon as possible else it will start to thicken.
  • Agar agar puddings sets beautifully in room temperature itself but I prefer to chill it for a while to serve Chilled Mango Pudding.
  • As I chilled just for 30 mins and it got set by that time, also served it soon after clicking I didn't cover the pudding. But if you are planning to store the pudding in fridge for a day or more cling wrap or cover with foil and store.
Nutrition Facts
Mango Pudding Recipe
Amount Per Serving (75 g)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 6mg2%
Sodium 31mg1%
Potassium 91mg3%
Carbohydrates 25g8%
Fiber 0.4g2%
Sugar 24g27%
Protein 2g4%
Vitamin A 1320IU26%
Vitamin C 10mg12%
Calcium 67mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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