Desserts > Puddings > Fruit Puddings > Mango Puddings

Mango Pudding Dulya Recipe

Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup water
- 1 tbsp unflavored gelatin

Special equipment needed:
- Blender
- Mixing bowls
- Whisk
- Saucepan
- Ramekins or pudding molds

Step-by-step instructions:

1. In a blender, puree the diced mangoes until smooth. Set aside.
2. In a mixing bowl, whisk together the sugar and cornstarch until well combined.
3. In a saucepan, heat the milk, heavy cream, and salt over medium heat until it comes to a simmer.
4. Gradually whisk in the sugar-cornstarch mixture, stirring constantly until the mixture thickens, about 5-7 minutes.
5. Remove the saucepan from heat and stir in the vanilla extract and pureed mangoes.
6. In a separate bowl, mix together the water and unflavored gelatin until the gelatin is dissolved.
7. Add the gelatin mixture to the mango pudding mixture and stir until well combined.
8. Pour the mixture into ramekins or pudding molds and refrigerate for at least 2 hours or until set.

Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4-6 servings.

Nutritional information:
Calories: 295
Fat: 10g
Carbohydrates: 47g
Protein: 5g
Sodium: 170mg
Sugar: 40g

Substitutions for ingredients:
- You can use any type of milk instead of whole milk.
- You can use coconut cream instead of heavy cream for a vegan version.
- You can substitute agar agar for gelatin for a vegetarian version.

- You can add diced mangoes on top of the pudding for extra texture.
- You can add a layer of crushed graham crackers or cookies at the bottom of the ramekins for a crust.
- You can add a pinch of cardamom or cinnamon for extra flavor.

Tips and tricks:
- Make sure to whisk the sugar-cornstarch mixture well to avoid lumps.
- Use ripe mangoes for a sweeter and more flavorful pudding.
- If the pudding is too thick, you can add more milk to thin it out.

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

Reheating instructions:
This pudding is best served cold, but if you prefer it warm, you can microwave it for 20-30 seconds.

Presentation ideas:
Serve the pudding in a clear glass or bowl to show off its vibrant color.

You can garnish the pudding with whipped cream, fresh mint leaves, or diced mangoes.

This pudding pairs well with fresh fruit, such as berries or kiwi.

Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of cookies or cake.

Troubleshooting advice:
- If the pudding doesn't set, you may need to add more gelatin or refrigerate it for a longer time.
- If the pudding is too thin, you may need to add more cornstarch or cook it for a longer time.

Food safety advice:
Make sure to refrigerate the pudding at 40°F or below to prevent bacterial growth.

Food history:
Mango pudding is a popular dessert in many Asian countries, especially in Hong Kong and China.

Flavor profiles:
This pudding is sweet and creamy with a tropical mango flavor.

Serving suggestions:
Serve the pudding chilled as a refreshing dessert after a meal.

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Region: Thai

Taste: Sweet, Creamy, Tangy, Fruity