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. I added jaggery instead of sugar / condensed milk to give a healthy twist. They are a perfect summer dessert. Serve them chilled with all the toppings. 

              This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. So check out my version of this yummy Pudding prepared with mango, jaggery and corn flour. It tastes simply awesome and mouth watering. Do check out the step by step pictorial recipe to prepare this healthy summer treat.

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. . Make full use of the mango season and prepare in large batches to be devoured as and when you feel like. 

• 1 mango, roughly chopped
• 1/4 cup jaggery powder
• 1/4 cup cornflour
• 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. ghee
• 1 tsp. chopped pistachios
• few mango cubes, chopped pistachios & dry rose petals to garnish

          Blend the mango, jaggery, corn flour and water into a smooth batter like consistency. Transfer the contents to a pan. 

          Add the saffron water, cardamom powder and the chopped pistachios. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to silicone molds and set aside to cool down. Then refrigerate for an hour. 

          Garnish with mango cubes, pistachios and dry rose petals. Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Blend the mango, jaggery, corn flour & water into a smooth puree. Transfer the contents to a pan. 

Add the saffron water, cardamom powder & chopped pistachios. Simmer on a low flame by stirring continuously. 

                          Add a tsp. of ghee at intervals.

                       Cook till the pudding leaves the sides of the pan. 

Transfer to silicone moulds & set aside to cool down. Then refrigerate for an hour. 

                    Garnish with mango cubes, pistachios and dry rose petals. 

Enjoy this amazing chilled pudding as an after-meal dessert or as & when desired. 

Mango kulfi (Indian Style Mango Ice Cream)

          Here's another of my ongoing Mango recipes. It's Mango Kulfi now. A Perfect summer treat, this delicious frozen dessert is one of my favourite. The only twist I gave to this recipe is that I have added milk pedas instead of khoya due to its unavailability here. The end product turned out very creamy and delicious. To make this absolutely easy dessert, check out the step by step pictorial recipe to prepare it.

• 3-4 cups full fat milk
• puree of 2-3 Alphonso mangoes (1 cup)
• sugar to taste (I did not add any)
• 1/4 tsp. cardamom powder
• 4-5 crumbled milk pedas or as needed
• 1 tsp. rose water
• 2 tbsp. chopped almonds
• pinch of saffron

          Bring the milk to a boil. Simmer on a medium flame for 4-5 minutes. Add the crumbled pedas and half of the almonds and mix well. Continue to simmer till it slightly thickens. Keep aside to cool.

          Add the mango puree, cardamom powder and rose water. Combine everything well. Pour into kulfi moulds and freeze overnight.

          While serving, dip the moulds in water for a minute to loosen. Then arrange the kulfi on a serving plate, garnished with remaining almonds and saffron. 

                             Bring milk to a boil. Simmer on a medium flame for 4-5 minutes. 
                        

                                  I used few store bought milk pedas instead of khoya.
            

                                 Crumble pedas & use instead of khoya.

                         Add pedas & half of the almonds & mix well. Continue to simmer
                         till it slightly thickens. Keep aside to cool.

                              Add mango puree, cardamom powder & rose water. Mix well.
     

                                  Pour into kulfi moulds & freeze overnight.

Serve, garnished with chopped almonds & saffron.