How to Make Mango Pudding
Serves: 8
Preparation time: over 2 hours
Cooking time: 15 mins
Ingredients needed to make Mango Pudding:
- 1 lb frozen mango chunks, thawed
- 1 cup heavy cream, chilled
- 1 ¼ cups granulated sugar
- 2 packets (1/4 oz) unflavored gelatin
- 1 tsp freshly squeezed out lime juice
- ½ tsp kosher salt
- 2 ½ cups cold water
Cooking instructions for Mango Pudding:
- Arrange eight (6 oz) custard molds in a baking sheet and keep them aside.
- Empty ¾ cup water into a small saucepan and stir in ½ cup sugar.
- Heat the mixture over high flame for about 3 minutes, stirring often, until the sugar dissolves and it begins to boil; turn off the heat and set aside.
- Toss the mango chunks into the blender, along with the sugar syrup and pulse them at moderately high speed for a minute, until they blend into a smooth puree.
- Strain the puree through a fine mesh sieve into a medium bowl and get rid of the mango fibres.
- Reserve a couple of cups mango puree and set aside until required.
- Bring 1 ¼ cups water to a boil, in a small saucepan, over high heat.
- In the meantime, place rest of the sugar in a large mixing bowl and stir in a dash of salt and gelatin.
- Pour in ½ cup water and whisk them all together for about half a minute or until they are mixed thoroughly.
- Pour in the boiling water and beat further for another minute, or until both the sugar and gelatin dissolves.
- Empty the reserved cups of mango puree into it, followed by the cream and add a splash of lemon juice into it.
- Beat them thoroughly until they blend properly into an even mixture and spoon it into the molds.
- Leave in the fridge for at least a couple of hours or until they set.
- Invert the pudding onto the serving plates and serve chilled.
Image credit: Wikimedia Commons
