No Sugar Mango Pudding || No Gelatin Mango Pudding
It’s mango and mango all the time, morning breakfast smoothie, evening lassi.. I just can’t have enough of mango this season.. What to do? This year it’s bounty of good quality mango in the market that the head of the family is getting bags full of them.. And not to forget the lockdown side-effect.. stomach is always kicking for something different, something new, something good!!
Tummy.. it just doesn’t realise a thing apart from hunger!! Then You may ask, is having too many mangoes in a day healthy? This is something I would like explain; just like excess salt will spoil the broth.. excess sweetness will take the charm of a dessert away, same way too much of healthy food or too much of low calorie food will the same to your body.
Though I say I am having mango all the time, I have things in alternate, 1 mango a day (with standard body weight), either I have smoothies, or I have lassi, or something else.. but it has to be mostly 1 mango a day. Also once or twice in week, ignoring my heart’s plea, which is very very tough, I try to stay away from mangoes and just take a whiff of them from the fridge.
Last week I tried this mango pudding, and it turned out absolutely Aam-azing.. Here is the recipe for you.. and I am sure you are eager to try it..
- Mango: Sweet, Ripe pulpy mango- 2-3 medium size
- Milk: 2.5 cups
- Milk Powder: 4 tablespoons
- Jaggery: 2 tablespoon
- Saffron: few strands (optional)
- Corn-flour: 2-3 table spoons
- Cut the mango into small pieces (of-course discard the seed after scraping all pulp from there) and blend the pieces into a bowl full of pulp.
- take a heavy bottom pan, add little milk and the milk powder, mix the milk powder very well with the milk so that there isn’t any lumps of the milk powder. (If you are vegan or don’t use cow milk, then use any nut based milk, like almond or cashew milk.. oats or soy milk won’t have that sweetness)
- Now add rest of milk (save 3-4 tablespoons of the milk and keep aside) with the milk powder mix, saffron strands (crush them with your fingers so that they dissolve well), add about 2 table spoons of jaggery powder (using jaggery powder depends on the sweetness of the mango, if the mango is very sweet, don’t add a lot of jaggery then, you may add it later if required.) and dissolve the jaggery powder (make sure the jaggery is dissolved when the milk is still cold) and put the pan on heat.
- Once the milk come to a boil, reduce heat and let the milk cook for about 10 minutes. Keep stirring the milk constantly.
- After about 10-15 minutes, once the milk is thickened, add the mango pulp, mix with the milk slowly yet make sure there’s no lump.
- Once the mango is well mixed with the milk, mix the saved milk and corn-flour, again there can’t be any lumps, add it with the milk now.
- Make sure you keep stirring with one hand while pouring the corn-flour mix into the pudding.
- As soon as you pour the corn-flour into the mix, the milk will start to thicken. Keep stirring till you get your preferred consistency.
- Once the pudding sticks to the ladle but still little runny, it’s done.
- Pour it into your favourite serving bowl and let them cool.
- Once cold as per room temperature, keep them in the fridge to set for about 2-3 hours or for a night. And that’s it.
- Now if you want to de-mould the pudding while serving, then it can’t be wobbly, the pudding has to be really thick to set like a jelly, okay?
- ONE MORE THING, once the pudding is done and you feel that you need to add extra sweetener, then you have to wait for the pudding to come to normal room temperature and then add the jaggery powder, or else the milk will change form and will start curdling.
Minimal ingredients and quite easy to make.. the first attempt was a thumbs up…
*** I found some recipes on YouTube, and took my inspiration from @Cooking with Siddhi