Desserts > Puddings > Mango Puddings

Mango Kithul Flour Pudding Recipe

Ingredients with Measurements:
- 1 cup Kithul flour
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1 ripe mango, peeled and diced
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp butter

Special equipment needed:
- Mixing bowl
- Saucepan
- Blender
- Pudding dish

Step-by-step instructions:

1. In a mixing bowl, combine Kithul flour, coconut milk, water, sugar, and salt. Mix well until the sugar dissolves.

2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.

3. Remove from heat and add vanilla extract and butter. Mix well until the butter melts and is fully incorporated.

4. In a blender, puree the diced mango until smooth.

5. Pour half of the pudding mixture into a pudding dish. Add a layer of mango puree on top of the pudding. Pour the remaining pudding mixture on top of the mango layer.

6. Cover the pudding dish with plastic wrap and refrigerate for at least 2 hours or until set.

7. Serve chilled, garnished with additional diced mango and a sprinkle of Kithul flour.

Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 225
Fat: 8g
Carbohydrates: 38g
Protein: 2g
Sodium: 150mg
Sugar: 28g

Substitutions for ingredients:
- Kithul flour can be substituted with cornstarch or tapioca flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Mango can be substituted with any other fruit of your choice.

- Add shredded coconut to the pudding mixture for added texture.
- Use different fruits such as pineapple or papaya instead of mango.
- Add a layer of crushed cookies or graham crackers on top of the mango layer for a crunchy texture.

Tips and tricks:
- Stir the pudding mixture constantly to prevent lumps from forming.
- Use a ripe mango for maximum flavor.
- If the pudding is too thick, add a little more water or coconut milk to thin it out.

Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pudding, place it in the microwave for 30 seconds or until warm.

Presentation ideas:
Serve the pudding in individual dessert cups and garnish with fresh fruit and a sprinkle of Kithul flour.

Fresh fruit, Kithul flour, shredded coconut, whipped cream

Serve with a cup of hot tea or coffee.

Suggested side dishes:
Fresh fruit salad, coconut rice, or grilled pineapple.

Troubleshooting advice:
If the pudding is too thick, add more water or coconut milk to thin it out. If it's too thin, cook it for a few more minutes until it thickens.

Food safety advice:
Make sure to refrigerate the pudding immediately after making it and discard any leftovers that have been left out at room temperature for more than 2 hours.

Food history:
Kithul flour is a traditional Sri Lankan ingredient made from the sap of the Kithul palm tree. It has a unique flavor and is often used in desserts and sweets.

Flavor profiles:
Sweet, creamy, tropical

Serving suggestions:
Serve chilled for a refreshing dessert.

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Region: Sri Lankan

Taste: Sweet, Creamy, Fruity, Tangy