Mango Pudding

When mangoes are plenty here is a yummy pudding to have on sunny hot days. A light dessert after a nice lunch or brunch.

I have been working  on this pudding and a YouTube video. I would really like to know your thoughts and comments on it. I have not added music on purpose I just wanted to keep the clanking noises real but is it bothering you. I haven’t heard from many of you since I moved to my own space if I may say so ur silence is killing me please speak … 🙂 cos your opinion in comments section matters.

Ingredients: (yields 5 small servings )

Sugar — 3 tbsp

Whole milk – 2 cup

Heavy cream – 1 cup

Water  — 1 cup

Arrowroot powder – 2 tbsp

Cardamom powder – 2 pods powdered freshly

Mango pulp from 1/2 of one large  (sweet,ripe)

Topping:

Mango pieces – from other half of the mango

Candied fruit (any) – chopped (Agra petha used here)

Thyme sprigs to decorate

Method:

Add 1 cup cold water to the arrowroot powder and mix well until there are no lumps

To a wide pan add 3 tbsp sugar, arrowroot powder mixture (stir well again before pouring)

Add 2 cups milk and 1 cup of heavy cream

On a low heat keep stirring until it starts to thicken a bit.

Do not leave it unattended as the arrowroot powder will settle at the bottom and clump up.

Add the mango pulp keep stirring well.

Now add the cardamom powder.

Keep stirring until the mixture thickens well it should still be in pour able consistency.

Keep the bowls or ramekins ready and pour the hot mixture straight from stove to it quickly. Fill to only just more than half  so there is room to put toppings.

Allow this to cool down completely and come to room temperature.

Then refrigerate for two hours for the pudding to set well.

The top firms up. Keep the pudding refrigerated until served.

Keep the toppings ready. Decorate on top of the pudding as desired just before serving.

Enjoy!

 

Note :

Unlike gelatin or agar agar pudding this will not set firm up like jelly.

Reduce sugar if using candied fruits