Mango Pudding, Steamed and Baked

Mango Milk Pudding without Gelatin or Agar Agar

You’ll love the awesome taste of this mango milk pudding made without gelatiin, agar agar, or cornflour. It’s a mango pudding that’s so tasty it doesn’t need any garnish. But sure, you could add a light sprinkling of nuts or finely chopped mango pieces to it if you want to.

We’re still in the mango season, and that’s why I decided to show you yet another mango recipe, a mango pudding that needs very few ingredients and is easy to make. You could say it’s a mango flavoured version of the Goan Poss or the Bengali Bhapa Doi.

I’ll show you two ways to make this mango milk pudding, by steaming and also by baking it. Do give it a shot. It’s soft, moist, and spongy, and very, very tasty. Besides you can make this mango pudding without gelatin or agar agar.  And if you’re interested in another mango recipe, do check out my delicious suji mango cake. 

Ingredients

1 ¼ cup yogurt

150 ml (1/2 cup + 2tbsp) milk

½ cup milk powder

½ cup thick mango puree

130g (1/2 cup + 2 tbsp) sugar, ground to a powder

Chopped almonds, pistachios

Procedure

1. Transfer the yogurt to a sieve placed over a bowl. Set this aside for around 45 minutes so the excess whey drains off into the bowl, leaving the hung curd in the sieve.
2. Whisk the milk powder with around 5 tbsp of the milk to get a smooth slurry. Mix this into the remaining milk.
3. Add the sugar to the milk and stir till it dissolves.
4. Transfer the hung curd to a bowl. Beat the curd well with a whisk till it is creamy and free from lumps. Gradually mix the sweetened milk into it.
5. Now add the mango puree to the above mixture and stir well.
6. Lightly grease two steel vatis and fill them almost to the top with the prepared mixture. Cover them with aluminium foil (or a small plastic sheet secured with a rubber band) and put them into a steamer. Steam the mixture for 30 minutes. At this stage, the pudding will still appear a little soft, but a skewer inserted into it will come out clean.
7. Divide the remaining mixture into 3 lightly greased ramekins. (You could also use steel vatis or small glass bowls.) Sprinkle some chopped nuts on the top (optional). Place the ramekins in a tray. Pour water into the tray till the ramekins are almost half-immersed in it. Put the tray on the centre shelf of an oven preheated to 180 C (350 F). Bake the pudding for around 45 minutes. Do the skewer test to check for doneness. The pudding will be soft, but slightly firm on top.
8. Let the pudding in the steel vatis and the ramekins cool to room temperature and then move them to the fridge to be cooled for around 3-4 hours or overnight. Cover the ramekins with foil or parchment paper secured with a rubber band, or small steel lids before keeping them in the fridge.
9. The pudding will shrink a little after cooling and will be much firmer. It can be enjoyed directly out of the ramekins. If you want, you could sprinkle chopped nuts and finely chopped mango pieces on the top of the pudding in the steel vatis before serving it. Like many steamed or baked puddings, this pudding too will release a syrupy liquid at the bottom.
10. Both versions of the mango pudding / mango milk pudding, steamed and baked, are best enjoyed chilled.

Enjoy!