Mango Pudding | No Agar-Agar, No Gelatin | Quick & Easy Mango Dessert

Mango Pudding

This deliciously clean and velvety Thai Mango Pudding recipe just so takes place to be vegan! Made with creamy coconut milk, clean mango, and agar-agar, this delightfully tropical dessert is bursting with the lovely flavors of both mango and coconut.

A Mango is an terrific fruit all by using itself, absolute confidence, however it could additionally accomplish that lots extra when paired with other ingredients. here's an smooth Mango Pudding recipe, made in a comparable style as my coconut pudding, however with some modifications. it's comparable due to the use of corn flour, and exceptional due to the fruit and milk used. additionally, i like to keep in mind the Lime juice as giant, for the tartness it affords raising the flavor of the mango similarly :)

Ingredients:

Pulp of 1 Ripe Mango (i've used Haribhanga mango / Mangifera; use as desired)
2 Cups Milk + 1/4 Cup Milk (you could use non-dairy milks) 2 table Spoon Sugar (modify as in step with sweetness of the Mango) 2 Pinches of Salt 1/four Cup Corn flour Juice of half a Lime* [1 Mango=200ml] [1 cup=150ml]

What is mango custard made of?

It's one of the maximum popular desserts of Bengali delicacies and is very simple in its system. All you want to put together this mango custard dessert recipe is: mangoes, milk, fresh cream, and custard powder along with a few sugar.

RECIPE INSTRUCTIONS

1. Dice your mango and degree it into your food processor or blender. if you have any left over, shop it for topping the mango puddings. blend the mango cubes till absolutely easy. Scrape down the edges of the blender or food processor bowl to make sure all of it receives into the combination, then run the food processor once more if necessary!
2. In case your mango is fibrous, use a rubber spatula to press it thru a sieve into a big bowl to take away fibers. (if you have a ripe fresh mango, you shouldn’t ought to try this.) You must become with at least 1 cup of mango puree.
3. In a small bowl or measuring cup, add a quarter of the water. Stir within the gelatin. After a couple of minutes, the gelatin powder will “bloom,” soaking up the water and swelling in length until it’s the consistency of very thick applesauce. Set aside.
4. In a small pot over medium-low warmth, dissolve the sugar within the final water. It must be just warm enough to dissolve the sugar, but now not so hot that it starts to simmer. add the bloomed gelatin and stir until it’s absolutely dissolved. put off from the warmth, and cool for five minutes.
5. In a blending bowl, combine the sugar/water/gelatin combination, mango puree, and condensed milk. Whisk lightly till the aggregate is uniform (whisking too fast or vigorously will bring about air bubbles). In overall, you will have about 3 cups of liquid.
6. Gently brush a 9-inch glass pie pan or an eight-inch or 9-inch square pan (or another mold of preference) with a completely skinny layer of neutral oil. Pour the mixture into the pan and tap the pan on a towel laid out on your counter to floor any air bubbles. rather, you could pour the mixture through a sieve into the pan to remove air bubbles.
7. Kick back (no need to cover) for as a minimum four hours, or until completely set. Slice into squares and top with extra cubed mango if favored. Serve!

NUTRITION FACTS

 Protein: 2g (4%) Fat: 1g (2%) Saturated Fat: 1g (5%) Calories: 55kcal (3%) Carbohydrates: 12g (4%) Sugar: 12g (13%) Vitamin A: 504IU (10%) Vitamin C: 17mg (21%) Calcium: 14mg (1%) Iron: 1mg (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 9mg Potassium: 86mg (2%) Fiber: 1g (4%)