Delicious no agar agar mango pudding

Quick and easy mango pudding

Let me show you how to make a quick and easy pudding with the king of fruits – mango! The pudding is creamy, delicious, and just bursting with the rich taste of mangoes. Enjoyed cold, it’s a great summer dessert. And it’s made without using agar agar or gelatin. Also, this creamy Goan mango pudding needs just a handful of ingredients and is super easy to make.

Now that mangoes are in season, why not check out some of my other tasty mango recipes? Do try out my recipes for a low-calorie mango yogurt ice cream, mango semolina cake, mango mug cake, mango kalakand, and delicious mango kheer. I also have an excellent recipe for another kind of mango pudding that could be either baked or steamed.

Ingredients

2 Alphonso mangoes (430g)

⅛ tsp salt

½ cup (105g) sugar

¾ cup + 2 tbsp + ¼ cup milk

2 tbsp milk powder / dairy whitener

⅓ cup (5 ½ tbsp) cornflour

1 ½ tsp lime juice

Procedure

1. Wash and slice the mangoes. Cut out the flesh and transfer this to a mixer jar.
2. Add in the salt and sugar. Purée the mix.
3. Add in ¾ cup milk. Purée the mix again.
4. Dissolve the milk powder in 2 tbsp milk and add this to the mixer jar and blend everything.
5. Next, disperse the cornflour in ¼ cup milk and have it ready.
6. Then transfer the mango mixture to a pan. Start heating it on a medium flame with constant stirring. After it comes to a boil, lower the heat and cook the mixture for 2 – 3 minutes.
7. Stir in the cornflour mix, with constant stirring, to get a smooth pudding mixture free from lumps. On low heat, cook the mixture for around 4 minutes, stirring it continuously. Turn off the heat.
8. Now stir in the lime juice and mix this well into the pudding mixture. It’s important to add the lime juice last, just before pouring it tinto moulds. If you add it before the milk has thickened properly, the milk will split and this could ruin the texture of your pudding.
9. Finally, pour the mixture into a lightly greased mould. (Steel, plastic, or silicone) Let the mixture cool to room temperature and then chill it in the fridge for 5 to 6 hours if you need to slice it or else for just 3 hours.
10. Unmould the pudding.

Enjoy!