Mango Puddings Recipes

THE MANGO PUDDING RECIPE

Steps:

• Cut the mango into the half. Use a knife to cut criss-cross on the flesh to make some dices.
• Keep it for the subsequent step.
• Remove the remaining flesh from the skin and the pit.
• Place the mango flesh in the blender. Add the water as in the recipe. Blend the mango until it becomes a smooth puree.
• Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.
• Add the cream and milk to the puree.
• Put cold water in a small pan.
• Dissolve the gelatin in the cold water.
• Let it sits for five minutes to allow it to bloom.
• Now add the sugar into the Bloomed gelatin. Heat it slowly until the sugar dissolved. Remove from heat.
• Pour the gelatin mixture slowly into the mango puree mixture.
• Pour it through the strainer for the second time.
• Place some mango cubes in the cup.
• Fill up the molds with the mixture.
• Use the tip of a folded kitchen tissue to break the bubbles.
• Cover with cling film and chill for at least two hours or until the pudding is set.
• Add a teaspoon of milk (or coconut milk) on the pudding.
• Decorate with more mango cubes and mint leaves.

MANGO PUDDING {VIDEO RECIPE}

Steps:

• In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.
• Whisk in the sugar and salt until dissolved.
• Stir in the coconut milk or cream, then mango puree until mixture is smooth.
• Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.

BEST MANGO PUDDING RECIPE

Steps:

• In a medium bowl, whisk together the gelatin and boiling water, then add in the sugar and salt, and whisk again.
• Add the mango pieces to a blender, and blend until you have a thick puree.
• Add this to the bowl of gelatin water mix along with the unsweetened coconut milk, and stir to combine.
• Pour into small jars or ramekins, ideally making seven four-ounce servings.
• Cover and chill for 2 hours, then top with fresh mango and whipped cream, if desired, and serve.

QUICK MANGO PUDDING

Steps:

• Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

CREAMY MANGO PUDDING

Steps:

• Drain mango slices, reserving 1/2 cup juice. Place mango slices and reserved juice in a bowl. Beat with an electric mixer until pureed.
• Bring 2 cups water to a boil in a large saucepan. Add gelatin; stir quickly until dissolved. Pour in sugar and stir until dissolved. Add remaining 1 cup water. Remove from heat and let cool, about 5 minutes.
• Mix pureed mango and 2 cups plus 2 tablespoons heavy cream into the water mixture; mix well. Pour into 8 dessert cups.
• Refrigerate until set, at least 4 hours.

SIMPLE MANGO PUDDING

Steps:

• Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
• Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
• Refrigerate until set, at least 4 hours.

MANGO PUDDING CUPS

Steps:

• Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
• Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
• Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won't reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
• Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!

EASY MANGO PUDDING

Steps:

• In a bowl, mix the Jelly Crystals and the boiling water until it is dissolved.
• Add the cold water and the evaporated milk and stir in the diced mango.
• Pour into a pudding mould or bowl and refrigerate overnight or until set.
• Once set you can either run hot water on the outside of the bowl to loosen the pudding and turn it onto a plate or just spoon it into individual bowls.

MANGO PUDDINGS

Steps:

• Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).
• Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.
• Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).

MANGO PUDDING

Steps:

• Use a vegetable peeler to peel mangos.
• Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
• Place mango in a blender or food processor.
• Add 1/4 lime and blend until perfectly smooth.
• Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
• This also tastes good with just the pureed mango.

FRESH MANGO PUDDINGS

Steps:

• Mix citrus juices in small saucepan. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
• Combine mango, sour cream, milk, sugar and rum in blender. Blend on high speed until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce soufflé dishes or custard cups. Divide berries among dishes; press berries into puddings. Cover with plastic and chill until firm, at least 5 hours or overnight.