mango pudding
An easy pudding made with healthy ingredients.
Servings 4
Calories 379kcal
Ingredients
For the pudding
- 1/2 of 1 Mango pulp sweet ripe
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 tbsp Sugar
- 1 cup Water
- 2 tbsp Arrowroot powder
- 2 pods Cardamom pods powdered freshly
Topping
- 1/2 of 1 Mango pieces (from other half of one large mango)
- Candied fruit an- chopped (Agra petha used here
- Thyme sprigs to decorate
Instructions
- Add 1 cup cold water to the arrowroot powder and mix well until there are no lumpsTo 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.
Video
Notes
If you leave the arrowroot mixture unattended without stirring the mixture will clump up mess up the whole recipe.
Unlike gelatin and agar agar pudding jelly like texture this one will be more creamy and soft like ice cream.
If using candied fruits for topping reduce sugar in the pudding.
Nutrition
Calories: 379kcal | Carbohydrates: 34g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 75mg | Potassium: 385mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1921IU | Vitamin C: 29mg | Calcium: 205mg | Iron: 1mg