Easy Dessert - Mango Pudding: Two Ways

• Vegetarian
• Gluten free

• Produce

  • 4 Mango
  • 1 Mango, fresh slices
  • 1 Mint, fresh leaves

• Baking & Spices

  • 1 Agar agar
  • 1 Cornstarch
  • 2 Sugar
  • 2 tsp Vanilla
  • 1 Whipped cream

• Dairy

  • 7 cup Milk

• Liquids

  • 1/2 cup Water

Found on happyandharried.com

Description

Ingredients

• Mangoes - 2, medium-sized
• Agar-agar strips - 1.5 tbsp (lightly packed and cut into small pieces)
• Water - ½ cup
• Milk - 1¾ cup
• Sugar - ½ - ⅔ cup (depending on the sweetness of mangoes used)
• Vanilla extract - 1 tsp
• Mangoes - 2, medium-sized
• Cornstarch (or vanilla custard powder) - 1 tbsp
• Milk - 21/4 cups
• Sugar - ½ - ⅔ cup (depending on the sweetness of mangoes used)
• Vanilla extract - 1 tsp
• Whipped cream
• Fresh mango slices
• Fresh mint leaves

Directions

• Mango Pudding With Agar-Agar: Peel and puree the mangoes in a blender. Strain the puree and set aside. You should have around 1.5 cups of mango puree. Set aside.
• Take agar-agar strips in a small saucepan and add ½ cup of water. Start heating it on medium heat till the agar agar dissolves completely in the water.
• Meanwhile, take milk and sugar in a large saucepan and bring to a gentle boil. When agar agar is fully dissolved, pour it into the hot milk and whisk to combine together. Add vanilla extract and remove from heat.
• Place milk mixture in a large ice filled basin and cool down till lukewarm. Gently whisk in the mango puree.
• Pour into 6 ramekins or dessert bowls or glasses, cover with cling wrap and refrigerate for a few hours till set. The pudding will be set with a slight jiggle to it.
• Serve with whipped cream, fresh mango slices or mint leaves.
• Mango Pudding With Cornstarch: Peel and puree the mangoes in a blender. Strain the puree and set aside. You should have around 1.5 cups of mango puree. Set aside.
• Dissolve cornstarch (or vanilla flavored custard powder) in ¼ cup milk till no lumps remain. Set aside.
• Take rest of the milk and sugar in a large saucepan and bring to a gentle boil on medium heat.
• Whisk in the cornstarch slurry and cook, whisking constantly for 5-7 minutes or till it thickens enough to coat the back of a spoon lightly. Add vanilla extract and remove from heat.
• Place milk mixture in a large ice filled basin and cool down till it is not so hot anymore. Gently whisk in the mango puree.
• Pour into 6 ramekins or dessert bowls or glasses, cover with cling wrap and refrigerate for a few hours till set. The pudding will be set with a slight jiggle to it.
• Serve with whipped cream, fresh mango slices or mint leaves.