Summer is the season of king of fruits, mango. Needless to say that we all love mango! I prepare different dishes with mangoes every year. My today's recipe is very easy Mango Pudding. I have used custard powder in this recipe but it can be substituted with cornflour, gelatine or agar agar. Basically these all acts as thickening agent. Use pulpy ripe and sweet mango for this recipe. Do not forget to refrigerate it for atleast 4-5 hours before serving.
Ingredients:
- Mango – 3 + 1 (for garnishing)
- Sugar – 3-4 Tbsp or according to taste
- Salt – 1 pinch
- Green Cardamom Powder – ¼ tsp
- Milk – 1 L
- Condensed Milk – 3-4 Tbsp
- Corn Flour or Custard Powder – 1 Tbsp
- Chopped Almond & Pistachio – A handful
- Mint leaf – for garnish (Optional)
Steps:
- Peel and chop the pulp of 3 mangoes. In a blender add chopped mango pieces and grind into smooth paste. Strain it through a strainer and take the pulp in a bowl.
- In another pot start boiling the milk. Take out half-cup milk and dissolve custard powder/corn flour. Mix well to form smooth slurry.
- Add sugar according to your taste and sweetness of mango. Stir continuously.
- Switch off the gas and add the mango puree. Add pinch of salt. Mix with a spoon.
- Transfer the pot on heat. Now add condensed milk. Check the sweetness. Adjust sweetness according to your taste.
- Now slowly add the custard powder/cornflour slurry in the pan and stir continuously. Remove from heat and add green cardamom powder. Let it cool down completely.
- When the mix comes to room temperature, transfer to serving bowl. Cover with cling film and transfer into refrigerator for 3-4 hours.
- Before serving garnish with chopped nuts and chopped mango pieces.
- Serve immediately.
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