Mango Pudding
User Reviews
5
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
3 bowls
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Calories
239 kcal
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Course
Dessert
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Cuisine
Thai, International
Mango Pudding
Description
Mango Pudding combines the sweetness of ripe mangoes with a delicate jelly set by agar agar and a creamy note of coconut milk. The key component is the fresh mango puree sweetened with raw sugar, which forms the natural base of the pudding. Agar agar strands are finely chopped then gently boiled in water until fully dissolved to create a smooth gel that blends seamlessly into the mango mixture.
The pudding sets after the mixture cools, forming a firm but tender texture thanks to the agar agar. Coconut milk enriches the pudding, providing a thick, creamy mouthfeel that complements the fruity mango flavor. The preparation involves blending the mangoes with sugar, cooking the agar agar in water, then combining and chilling the mixture until firm.
This dessert can be served chilled, offering a refreshing and lightly sweet finish to a meal. Its clean mango flavor and smooth texture make it a pleasant treat on warm days or when a light dessert is preferred. The use of natural mangoes and agar agar provides a simple, gelatin-free alternative for a tropical pudding.
Ingredients
- 2 medium mangoes or 1.5 cups chopped mangoes, use any sweet variety of mangoes, alphonso
- 3 tablespoons raw sugar or add as required
- 2 tablespoons agar agar or 2 teaspoons agar agar powder, finely chopped strands
- ⅓ cup water
- 200 ml coconut milk or about ¾ cup, thick
Instructions
Making mango puree
- First rinse and then peel 2 medium sized mangoes. Chop them and add in a mixer or blender jar. Do use ripe and sweet mangoes.
- Then add 3 tablespoons sugar to the mixer or blender. Sugar can be added less or more depending on the sweetness of mangoes.
- Blend till smooth. Set aside.
Cooking agar agar
- In a small pan, take 2 tablespoons chopped agar agar strands. Do chop the strands as small as possible with scissors. Long strands are difficult to dissolve.
- Add ⅓ cup water.
- Keep the pan on low to medium-low heat.
- Gently begin to heat this agar agar+water mixture. Keep on stirring at intervals.
- Let the solution come to a boil. When the solution is boiling, keep on stirring so that the strands are dissolved properly in the water.
- Once the strands have dissolved in the water then you will see a smooth jelly like liquid.
Making mango pudding
- Wait for 20 seconds and then add the agar agar solution in the jar containing the mango puree. Scrape off the agar agar solution from the sides and add this also.
- Add ¾ cup thick coconut milk.
- Blend again till smooth.
- Pour the pudding mixture in bowls. Level the top layer of the pudding with a spatula to make it even.
- Cover the bowls with a lid or seal with aluminum foil. Refrigerate and let the pudding set for 4 to 5 hours or overnight.
- Serve mango pudding chilled as a dessert. While serving, you can add some berries, dry fruits or mango cubes on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3bowls
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 893IU | 18% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 31mg | 34% |
| Vitamin E | 1mg | |
| Vitamin K | 4µg | |
| Calcium | 44mg | 4% |
| Vitamin B9 (Folate) | 64µg | |
| Iron | 3mg | 17% |
| Magnesium | 65mg | 16% |
| Phosphorus | 77mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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