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Monday, 16 May 2016

Mango Pudding

          If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. Make full use of the mango season and make in large batches to be devoured as and when you feel like. They are a perfect summer dessert. Serve them chilled with all the toppings. Please check below a step by step guide with pictures to prepare it.

  • 3 mangoes, chopped
  • 1 cup evaporated milk
  • 2-3 tbsp. sugar or to taste
  • 1 tbsp. gelatin
  • 1/2 cup water
  • 1 tsp. rose water
  • 1/4 tsp. cardamom powder
  • few mango cubes, saffron strands, cardamom powder, mint sprig & chopped pistachios to garnish (opt)

          Blend together mangoes, sugar, milk, cardamom powder and rose water into a smooth puree. In a small bowl, combine together gelatin and water and keep aside for 10 minutes.

          Bring the gelatin mix to a boil on a low flame and keep stirring till it dissolves. Keep aside to cool down.

          Then mix it with the mango puree. Give it a stir and pour it in a mould or spoon it in individual bowls. Refrigerate for 2-3 hours or till it sets.

          While serving, demould them and garnish with chopped mangoes, saffron strands, mint sprigs, cardamom powder and chopped pistachios

                               Take 3 Alphonso mangoes.

                               Blend together mangoes, 



                                cardamom powder & rose water....

                                ...into a smooth puree.

                                 In a bowl take 1 tbsp. gelatin...

                                 ....and water. Mix well.

                               Gently boil on a low flame till the gelatin is dissolved.

                                After it cools down add to the mango puree and mix well.

                                Pour into moulds and set in the refrigerator.

                         Garnish with chopped mangoes, saffron, mint sprig, chopped 
                         pistachios & cardamom powder. Serve chilled.

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