Make the most of Mango Season by making an Eggless Mango Pudding. It is easy to make and yummy. I have used a local Goan variety of Mango called Mancurad in this pudding. You could substitute it with Alphonso, if you don’t find the same in your area (read notes below).
Serves: 3 to 4 Persons
Prep. Time: 15 Mins
Cooking Time: 8 Mins
[Standard Measure : 1 cup = 250 ml ]
- Mango Puree [Mancurad] – 1 cup
- Agar-Agar Powder – 1 tsp.
- Whole Fat Milk – 1 cup
- Milk Cream – ¼ cup
- Condensed Milk – 2 tbsp.
Step 1: Keep all the listed ingredients as well as the serving bowls / glasses ready before you begin.
Step 2: Heat the milk, condensed milk and milk cream till hot, on medium heat (do not bring to a boil). Switch off the heat.
Step 3: Add 1/3 cup water to another vessel and add the agar-agar powder to it. Then place the vessel on low heat and mix till it melts completely (the liquid is transparent). Add this to the hot milk-milk cream mixture and mix well. Let it cool for 3 to 4 minutes.
Step 4: Now add the mango puree and mix well. Pour into individual serving bowls / glasses and allow to cool completely. Then cover with foil and keep in the refrigerator. Serve chilled.
- Use a little sugar if the mangoes are not sweet.
- To make the puree using Mancurad – Peel, chop the mangoes and blend till smooth. Sieve to remove any strands of fiber.