How To Make Eggless Homemade Mango Pudding
Prep Time 10 minutes mins
Cook Time 10 minutes mins
REFRIGERATING TIME 2 hours hrs
Course Dessert
Cuisine Chinese
Servings 4
Calories 156 kcal
Pot for boiling
Blender or food processor for the mango and milk mixture
Knife for cutting
Bowl for preparing the gelatin
Dessert bowls or serving cups for molding
Kitchen plastic wrap or aluminum foil for covering the mold
- 400 g ripe mangoes
- 200 g milk for the mango mixture
- 200 g milk for boiling
- 20 g gelatin
- 20 g sugar
- Choice of toppings: mango chunks or slices whipping cream, roasted pistachios, chocolate syrup, nuts, cashew, berries, and dry fruits
Blend The Mango Mixture
Cut the mangoes in half. Scoop out all the mangoes and place them in a blender. If you don’t have a blender, you can use a food processor instead.
Add 200g milk and blend it with the mangoes until smooth. Make sure there are no mango bits or chunks left.
Combine All The Ingredients And Boil
In a pot, add 200g milk, 20g sugar, and bloomed or soaked gelatin.
Cook on low heat and bring to a boil.
Once it boils, turn off the heat and pour the mango mixture into the pot.
Stir and mix the ingredients well.
Store The Pudding Mixture
When the pudding mixture is completely blended, pour it into your chosen molds, such as dessert bowls or serving cups.
Allow the pudding mixture to cool down before placing it in the fridge.
Once it cools, cover it with a lid or clean wrap.
Chill it in the fridge for 2 hours or until the pudding firms up and sets.
Serve the mango pudding with toppings like sliced mangoes or blueberries.
Calories: 156kcalCarbohydrates: 25gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 49mgPotassium: 319mgFiber: 2gSugar: 24gVitamin A: 1244IUVitamin C: 36mgCalcium: 137mgIron: 0.2mg