Looking for an elegant and delicious dessert to impress your guests at your New Year's Eve dinner? Look no further than this rich and silky mango pudding!
Looking for an elegant and delicious dessert to impress your guests at your New Year's Eve dinner? Look no further than this rich and silky mango pudding! Made with fresh, ripe mangoes and homemade whipped cream, this dessert is sure to please. Top it off with tangy raspberries for an extra burst of flavor. Try it out and let us know what you think in the comments!
For perfect mango pudding, here are some tips. First, use fresh, ripe mangoes for the most flavorful results. If fresh mangoes aren't available, canned or frozen mangoes can be used instead, just be sure to drain and/or thaw them before pureeing. Second, choose fleshy mangoes like Alphonso for a sweet and creamy texture without any threads that can get stuck in your teeth.
Lastly, place your mixing bowl and whisk attachment in the freezer for 15 minutes before using very cold whipping cream to help it reach its maximum volume when whipped.
You may also like Strawberry Pannacotta, Panna Cotta Parfait with Raspberry Compote, and Eggless Chocolate Mousse Parfait
Mango Pudding 2017-12-16 04:14:45
Prep Time: 02:15
Cook Time: 00:10
Total Time: 02:25
- 1/2 cup Cold heavy whipping cream
- 1 tablespoon Powdered sugar
For mango pudding:
- 500 ml Milk
- 1 tablespoon Unflavored gelatin
- 2 tablespoons Water
- 3 Egg yolks
- 1 cup Mango pulp
- 3 tablespoons Sugar
- 1/2 cup Diced mangoes
- Some Raspberries
- In a bowl, whisk together the cold heavy cream and powdered sugar until steak peak formed and keep it in the refrigerator.
- Let the gelatin soak in water for 5 mins.
- In a saucepan, whisk together milk, egg yolks and sugar then keep it on medium heat and whisk continuously until it starts to boil.
- Then add the gelatin mixture and whisk gently until the gelatin has dissolved and the milk has slightly thickened.
- Remove from the heat and keep whisking until the pudding mixture cools down to room temperature.
- Add the mango pulp to the pudding mixture and mix well until incorporated.
- Pour the mixture into the serving bowls and set in refrigerator for 2 to 3 hours.
- Once the pudding is set, garnish it with whipped cream, fresh mango pieces and raspberries.
By Santhi Therese
The Indian Claypot