A light yet creamy and tasty mango pudding made without cream recipe. This recipe requires minimal ingredients and can be made easily. An easy dessert for the hot summer days. Try it out and kids and adults both are sure to love it. Let me tell you that this dessert is made without eggs, cream or custard powder. I have not even used gelatin or agar-agar here. Mango puree is mixed with milk and cooked along with cornflour until it turns thick and then butter is added for that final gloss, then poured it in a tin, to demould the delicacy which can make any person drool. Make sure to check out the step-by-step picture instructions. Do try it out and let me know in the comments how it turned out.
INGREDIENTS:
- Mango- 2 nos (ripe, sliced and chopped)
- Sugar - 1 cup (adjust depending on the sweetness of the mango)
- Milk- 1 cup
- Mango tang- 2 tbsp
- Cornflour slurry- 1 cup cornflour + 1 cup water
- Butter- 2 tbsp
PROCEDURE:
- Take mango, milk, sugar and tang in a blender jar.
- Blend altogether until smooth and chunk-free
. - Take the mango puree and add it to a vessel. Allow it to come to a boil, while stirring continuously.
- Check for sweetness and add more sugar if needed.
- Now add the cornflour slurry and mix well. Cook for 5 mins on high flame while stirring continuously.
- Cook till the mixture turns thick. Now add butter to it. You'll notice that the mixture turns non-sticky and light.
- Pour the hot pudding mix in a greased tin. Tap it and make sure to level it up using a knife or spatula.
- Let it rest on the countertop until it comes to room temperature. Then, refrigerate it for 4-5 hrs or until firm and set.
- After 4-5 hrs, gently run a knife through the sides and flip the tin on a plate. Voila! it comes out so easily and is set perfectly.
- You can decorate it however you like, I have added chopped mango chunks and some fresh mint on top.
- Your creamy mango pudding is ready.
