Mango Pudding (Eggless)
A smooth, creamy, and refreshing eggless mango pudding made with ripe mango pulp, milk, sugar, and a gelling agent like agar-agar or gelatin substitute. This chilled dessert is simple to prepare, perfect for summer, and ideal for vegetarians. It features a naturally sweet mango flavor and a soft, melt-in-the-mouth texture, often garnished with chopped mangoes, mint, or nuts for added appeal.
Ingredients
- Mango Diced – 2cups or 400 gms
- Sugar – ½ cup
- Milk – 1 cup
- Custard Powder (vanilla) – ¼ cup
- Milk – ¼ cup
- Lemon juice – 2tbsp
- Oil – a dash
- Mango chopped – ½ cup
- Mint leaves – handful
Instructions
- Lightly oil the metal pudding mould that you are using. In case you are using a silicon mould then you can skip this step.
- Mix together the mango, sugar, milk and blend into puree. Make sure the puree is smooth and without any lumps. Heat a pan and pour out the puree, cook the puree to bring to a quick boil and lower the heat.
- In the meantime, mix together custard powder along with ¼ cup of milk. Make sure the milk is not hot while you add it to the custard powder. Mix it well and before adding it to the mango puree turn off the heat from the pan. Pour it slowly and keep stirring it continuously for 2mins.
- By turning the heat off there will be lumps forming in the pudding. Now turn the heat on again and cook the mixture on high heat till it starts leaving the pan and becomes thick. It should coat the spoon and not be very runny. Remove from heat and add lemon juice.
- Immediately transfer all the puree into the greased mould and tap the mould down. Cool it completely and then refrigerate it for at least 4hours. Remove the mould from the fridge and place a platter on top of it. Flip it so that the plate is down and the mould up turned over it. Carefully tap the metal mould to loosen it and remove it. Serve cold mango pudding with chopped mangoes and mint leaves.
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