Mango pudding (looking for the one from Maurya!)

22 May

Methinks this one might be the one!!

Mango Pudding

Ingredients :

  • Ripe Mangoes – 2 (large)
  • Lime juice – 2tbs
  • Caster sugar – 2tbs
  • Double (heavy) cream – 2/3cup
  • Strained thick yogurt2/3cup
  • Crushed seeds of 4 cardamom

Method :

Peel the skin of the mangoes and cut into pieces. Make a smooth puree with the mango flesh, lime juice and sugar in a mixer. Pour the mixture into a bowl.

Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom seeds.

Keep aside 4tbs of mango puree for decoration. Mix the remaining mango puree with the cream and yogurt mixture. Pour the mixture into a serving dish and chill. With each serving drop a little of the mango puree kept aside and decorate with lime twists.

**

Mango Pudding

Mango pulp is combined with evaporated milk and a sugar-gelatin mixture in this pudding recipe. Serve topped with your favorite fruit or coconut.

Ingredients:

• 2 envelopes unflavored gelatin
• 3/4 cup sugar
• 1 cup hot water
• 3 cups mango pulp(available at Asian or Indian markets)
• 1 can (12-ounce) evaporated milk

Method:

Stir together gelatin and sugar; add hot water and stir until dissolved. In large bowl mix mango pulp, evaporated milk, and gelatin mixture together. Pour mixture in a serving bowl. Cover and chill until set, about 3 hours. Top with desired garnishes.

Notes:

Serve pudding in individual dessert bowls garnished with any of the following: chopped apples pineapple slices or toasted shredded coconut.
Number of servings: 6

***

Mango Pudding
INGREDIENTS
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
In an 8×13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

**

Mango Pudding

Ingredients :

  • Ripe Mangoes – 2 (large)
  • Lime juice – 2tbs
  • Caster sugar – 2tbs
  • Double (heavy) cream – 2/3cup
  • Strained thick yogurt – 2/3cup
  • Crushed seeds of 4 cardamom

Method :

Peel the skin of the mangoes and cut into pieces. Make a smooth puree with the mango flesh, lime juice and sugar in a mixer. Pour the mixture into a bowl.

Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom seeds.

Keep aside 4tbs of mango puree for decoration. Mix the remaining mango puree with the cream and yogurt mixture. Pour the mixture into a serving dish and chill. With each serving drop a little of the mango puree kept aside and decorate with lime twists.

**

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