Indian · Dessert
Chilled Mango Pudding
A silky, chilled mango pudding set with gelatin and lifted with a whisper of cardamom, finished with fresh mango and pistachio for crunch and color.
$1
15 minsPrep
2 minsCook
257 minsTotal
EasyLevel
Nutrition per serving
143Calories
5gProtein
3.6gFat
25gCarbs
23.1gSugar
1.9gFiber
34mgSodium
7mgChol
1.4gSat Fat
286mgPotassium
83mgCalcium
0.3mgIron
0.2mcgVitamin B12
36.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Prosecco
local
Lassi
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Peel and chop ripe mango, then blend 170g of it with the condensed milk and whole milk until completely smooth.
2
Sprinkle the gelatin over the 15g of water in a small bowl and let it bloom for 5 minutes until spongy.
3
Melt the bloomed gelatin gently over a double boiler or in short microwave bursts until fully liquid, stirring so it doesn't scramble.
4
Whisk the melted gelatin and ground cardamom into the mango-milk mixture until fully incorporated with no streaks.
5
Divide the mixture evenly between two small bowls (180ml each) and smooth the tops.
6
Cover and chill in the fridge for at least 4 hours, or until fully set and wobbly but firm.
7
Just before serving, scatter the diced fresh mango and slivered pistachios over the top of each pudding.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Mango, pureed
- 30g30g Condensed Milk
- 45g45g Whole Milk
- 4g4g Gelatin, bloomed in water
- 15g15g Water, for blooming gelatin
- 0.5g0.5g Cardamom, ground
- 30g30g Mango, diced, for topping, 1
- 5g5g Pistachio, slivered, for garnish, 1
