This delicious, rich, creamy, and silky smooth mango pudding is filled to the brim with succulent mango flavors. It is beautifully scented with a hint of aromatic cardamom and floral saffron flavors.
This flavor fusion takes the taste of this mango pudding to the next level and makes it much more refreshing and addictive.
Hand-pulled noodles or pasta provide a unique texture and artisanal touch to your dishes.
A bite into this creamy ziggly wiggly mango pudding is a pleasure in itself. The silky smooth texture of this pudding is similar to a pot de crème in texture, and the taste is so refreshing, not overly sweet, and laden with enticingly tropical mango flavor!
It only requires 15 minutes and 7 simple ingredients to make! What else do we want in a beautiful-looking dessert. Plus, it has no cream, no agar agar, or gelatin.
This quick Mango Pudding is generously loaded with luscious mango, cardamom, and saffron flavors! The rare marriage of simplicity and elegance makes this classic dessert suitable for all times.
Make this delicious mango pudding or mango pudding cake today and surprise your loved ones. They won’t stop at just one slice.
This beautiful fruit of mango has its own charm, and we all can agree to that. I love consuming mangoes in all forms — eating it as a fruit as well as in mango dishes. My other favorite mango dishes are: Mango Halwa, Mango Peda, Mango Shrikhand, Mango Mastani, Frozen Mango Yogurt, Eggless Mango Mousse, Mango Lassi, No Bake Mango Cheesecake, mango lassi, and Mango Kulfi.
What are the features of this Mango Pudding?
This mango pudding:
✔︎ is quick and easy to make
✔︎ is made with 7 simple ingredients
✔︎ can be made with fresh or canned mango puree
✔︎ is vegetarian and gluten-free
✔︎ can also be made vegan
✔︎ is a beautiful dessert for summer get-togethers and parties
✔︎ is a wonderful make-ahead dessert
✔︎ can also be set into individual serving glasses or moulds
✔︎ is loved by all age groups
✔︎ can also be made without added sweetener
✔︎ is rimmed with the goodness of tropical mangoes
✔︎ is a perfect summer dessert
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What are the ingredients needed for Mango Pudding?
This mango pudding uses 7 very easily available ingredients. You will need the following ingredients for making this mango pudding:
Fresh Mangoes:
I love to use fresh mangoes for delightful refreshing mango flavors. But if you don’t have mangoes then you can also use mango puree. If using mango puree then try to buy the packet which is made with Asian mangoes, they taste best.
Sugar:
It is added for sweetness. If you don’t like too sweet desserts then you can reduce the amount of sugar. You can also omit the sugar completely if you are using really sweet mangoes.
Corn Flour:
It is used for making corn flour slurry. This slurry is used as a thickener or setting agent for the pudding.
Saffron Strands:
They add a nice floral aroma and a gorgeous color to this mango pudding. If you don’t like flavorings in your pudding, then you can skip it.
Cardamom Powder:
It adds a sweet aromatic flavor to this mango pudding. Again, it is completely optional.
Milk:
I used semi-skimmed milk here, you can also use full cream milk. Use coconut milk for a non-dairy version of this mango pudding.
Salt:
I added a pinch of salt to this mango pudding. It elevates the flavor of this pudding.
How to store Mango Pudding?
To store, cover the pudding with a cake box and refrigerate. It would stay fresh for up to 3-5 days.
If setting this pudding into individual serving glasses, then cover the glasses with plastic wrap.
How do you make Mango Pudding?
Making this classic mango pudding is so easy and simple. This is how it can be done in 9 simple steps:
Step 1: Chop mangoes, and add them to a blender along with milk, sugar, salt, cardamom, and saffron.
Step 2: Blend everything well until smooth.
Step 3: Transfer mango mixture to a pan, and let it boil over medium heat while stirring constantly.
Step 4: In a small bowl, mix corn flour with 1/2 cup milk to make a slurry.
Step 5: Add corn flour slurry to the mango mixture and cook over low heat until the pudding is thickened and the raw taste of corn flour is gone.
Step 6: Grease mould, and pour the mango pudding mixture into the mould.
Step 7: Let it cool down at room temperature and then chill in the refrigerator until set.
Step 8: Flip the mould and release the pudding on a plate.
Step 9: Garnish with mangoes, slice, and serve!
For a full list of Mango Pudding recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
What type of mangoes are best for making Mango Pudding?
For making mango pudding you can use any of your favorite mangoes. I prefer the sweet and sour type mangoes. The reason I go for slightly tangy mangoes is because the tang in mangoes balances so well with the sweetness of this pudding, and it tastes amazing.
You can use fresh mangoes, frozen mangoes, or even canned mango pulp to make this recipe.
If the mangoes you are using are overly sweet, then you can add a splash of lime juice after turning off the heat.
Can I make Mango Pudding vegan?
Yes, you can. To make this mango pudding vegan, you can replace regular milk with coconut milk or unsweetened almond milk. I personally love using coconut milk for the non-dairy version.
Coconut and mango go so well together, and using coconut milk makes a super delicious coconut mango pudding.
What are some Pro Tips, Tricks, and Variations to make the best tasting Mango Pudding?
Tip 1. I used fresh mangoes for making puree here. Homemade fresh mango puree tastes great in this pudding recipe because it gives the most flavor. However, if you don’t have fresh mangoes, then use about 1 1/4 cups of store-bought canned mango puree or pulp.
Tip 2. You can also use frozen mangoes for making this recipe. When using frozen mangoes, make sure to thaw them at room temperature before blending.
Tip 3. Use mangoes that are ripe because this would give you a smooth puree. But if you are using mangoes that have a lot of fiber strings, then strain the mango mixture before heating it up.
Tip 4. I garnished this mango pudding with mango rose, but you can also garnish it with other fruits like berries, bananas, pomegranate, or kiwifruit.
Tip 5. I love to decorate mango pudding with a mango rose because it looks pretty and also tastes great with the pudding. However, making a mango rose is completely optional.
Tip 6. This pudding recipe can easily be doubled or tripled.
Tip 7. I used a bundt pan for setting this pudding, but you can also set this mango pudding into individual serving glasses or moulds.
Tip 8. I used saffron and cardamom flavorings, but you can also use vanilla or mango extract to flavor this pudding.
Mango Pudding (Step-by-step photo instructions)
How to make Mango Pudding: Instructions:
- Roughly chop 2 mangoes; discard the stone.
- Add chopped mangoes, milk, sugar, ground cardamom, saffron, and salt to a blender. Blend everything until smooth. Transfer pureed mango mixture to a pan.
- Add 1/2 cup corn flour to 1/2 cup milk and stir well to make a lump-free corn flour slurry. When mixed, keep it aside.
- Boil the mixture over medium heat while stirring constantly. This would prevent the mixture from curdling. Once the mango mixture starts boiling, turn the heat to low. Stir the corn flour slurry and slowly pour the mixture into the pan. Cooking on low heat stirring continuously would prevent it from sticking to the bottom of the pan. Keep cooking and stirring continuously until you see bubbles and the raw taste of corn flour is gone. This would take about 5-6 minutes.
- Once the mixture starts bubbling, and you get the thick consistency, turn off the heat. If your mangoes are too sweet, then you can add about 1 teaspoon of lime juice at this point. Adding lime juice would add some sourness to this pudding.
- Grease a bundt pan or desired moulds with oil and set it aside. Pour the prepared pudding into greased bundt pan or moulds. Now, smoothen the top and tap the bottom of the pan to release air bubbles if any. Let it cool down to room temperature, then refrigerate it for 4-5 hours or until chilled and set.
- Once it is set and chilled, flip it over onto a plate, and remove the pan.
How to make Mango Rose:
- Wash and peel 1 large mango. Then a with a sharp knife, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now you will have two mango halves. Now take 1 mango half and cut it into very thin slices (about 1 cm) width-wise. Slice the second half of the mango the same way. Now, you will have half-circle mango slices.To start, fold the first smallest slice slightly and place it on a work surface. Then wrap the second slice around the center slice, and make sure that this petal covers the edges of the previous petal.
- Keep wrapping mango slices until you get the desired size of mango rose. Your mango rose is ready.
How to Serve Mango Pudding:
- Fill the center of the pudding with chopped mangoes. Then top it with mango rose. Finally, garnish mango pudding with a sprig of mint. Slice, and serve chilled.
Recipe Card
Mango Pudding [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 249 calories | 1 |
INGREDIENTS
For Mango Pudding
- 2 cups (500 ml) whole milk, at room temperature
- 2 large mangoes (or) 1 cup thick mango puree
- 1/2 cup sugar
- 1/2 cup corn flour
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon saffron strands
- Pinch of salt
- Oil for greasing mould
For Serving (optional):
- 1 large mango
- 1 cup chopped mangoes
- Sprig of mint
INSTRUCTIONS:
How to make Mango Pudding: Instructions:
- Roughly chop 2 mangoes; discard the stone.
- Add chopped mangoes, milk, sugar, ground cardamom, saffron, and salt to a blender. Blend everything until smooth. Transfer pureed mango mixture to a pan.
- Add 1/2 cup corn flour to 1/2 cup milk and stir well to make a lump-free corn flour slurry. When mixed, keep it aside.
- Boil the mixture over medium heat while stirring constantly. This would prevent the mixture from curdling. Once the mango mixture starts boiling, turn the heat to low. Stir the corn flour slurry and slowly pour the mixture into the pan. Cooking on low heat stirring continuously would prevent it from sticking to the bottom of the pan. Keep cooking and stirring continuously until you see bubbles and the raw taste of corn flour is gone. This would take about 5-6 minutes.
- Once the mixture starts bubbling, and you get the thick consistency, turn off the heat. If your mangoes are too sweet, then you can add about 1 teaspoon of lime juice at this point. Adding lime juice would add some sourness to this pudding.
- Grease a bundt pan or desired moulds with oil and set it aside. Pour the prepared pudding into greased bundt pan or moulds. Now, smoothen the top and tap the bottom of the pan to release air bubbles if any. Let it cool down to room temperature, then refrigerate it for 4-5 hours or until chilled and set.
- Once it is set and chilled, flip it over onto a plate, and remove the pan.
How to make Mango Rose:
- Wash and peel 1 large mango. Then a with a sharp knife, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now you will have two mango halves. Now take 1 mango half and cut it into very thin slices (about 1 cm) width-wise. Slice the second half of the mango the same way. Now, you will have half-circle mango slices.To start, fold the first smallest slice slightly and place it on a work surface. Then wrap the second slice around the center slice, and make sure that this petal covers the edges of the previous petal.
- Keep wrapping mango slices until you get the desired size of mango rose. Your mango rose is ready.
How to Serve Mango Pudding:
- Fill the center of the pudding with chopped mangoes. Then top it with mango rose. Finally, garnish mango pudding with a sprig of mint. Slice, and serve chilled.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Use coconut milk for making dairy-free mango pudding.
- I used fresh mangoes for making puree here. Homemade fresh mango puree tastes great in this pudding recipe because it gives the most flavor. However, if you don't have fresh mangoes, then use about 1 1/4 cups of store-bought canned mango puree or pulp.
- You can also use frozen mangoes for making this recipe. When using frozen mangoes, make sure to thaw them at room temperature before blending.
- Use mangoes that are ripe because this would give you a smooth puree. But if you are using mangoes that have a lot of fiber strings, then strain the mango mixture before heating it up.
- I garnished this mango pudding with mango rose, but you can also garnish it with other fruits like berries, bananas, pomegranate, or kiwifruit.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mango-pudding/
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