Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup vanilla wafers, crushed
Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Mixing bowl
- Individual serving dishes or ramekins
Step-by-step instructions:
1. In a blender or food processor, puree the diced mangoes until smooth. Set aside.
2. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cornstarch, and salt until well combined.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the pureed mango and vanilla extract until well combined.
5. Divide the mixture evenly among individual serving dishes or ramekins.
6. Sprinkle the crushed vanilla wafers over the top of each dish.
7. Cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set.
8. Serve chilled and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at least 2 hours before serving.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 55g
Protein per serving: 4g
Substitutions for ingredients:
- You can use coconut milk instead of heavy cream for a dairy-free version.
- You can use almond milk instead of whole milk for a lower-fat version.
- You can use honey or maple syrup instead of granulated sugar for a healthier version.
Variations:
- You can add chopped fresh mint or basil to the mango puree for a refreshing twist.
- You can top the pudding with whipped cream or toasted coconut flakes for added texture and flavor.
Tips and tricks:
- Make sure to whisk the pudding constantly while cooking to prevent lumps from forming.
- Use ripe mangoes for the best flavor and texture.
- Crush the vanilla wafers in a plastic bag using a rolling pin or food processor.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pudding in clear glass dishes or ramekins to showcase the layers of mango and vanilla wafers.
Garnishes:
Top the pudding with whipped cream, toasted coconut flakes, or fresh fruit for added color and flavor.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve this pudding as a dessert after a light meal of grilled chicken or fish and a side salad.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk or cream to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to refrigerate the pudding for at least 2 hours before serving to prevent bacterial growth.
Food history:
Mango pudding is a popular dessert in many Asian countries, especially in China and Hong Kong.
Flavor profiles:
This pudding is sweet and creamy with a tropical mango flavor and a crunchy vanilla wafer topping.
Serving suggestions:
Serve this pudding as a light and refreshing dessert after a spicy meal or as a sweet treat on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A