Quick Mango Pudding For Two

A melt in your mouth smooth and silky dessert recipe for just about any dinner with your other half.

Remember the feeling when you wake up craving a sweet treat? You immediately run to the kitchen in full cooking mode, noticing the sweet, juicy, ripe mangoes as you pass by. Inspiration strikes to make the best of it. You quickly get the mangoes along with the biscuit packets nearby just to make it a bit different than every other day. With superman speed, you make the crumbs get ready to work while the crumbs are chilling then whip up the mango pudding all the while dreaming of tonight.YES…your thinking right!! I have a serious case of sweet tooth!

I know it’s madness but that is how this delicious pudding came to be!

This super easy light as a feather, full of mango flavour dessert is a true depiction of mangoes! This recipe can be prepared in less than 10 minutes and makes an excellent make ahead dessert.

So what variety of mango to use for this mango pudding recipe?

For this delicious fruity dessert, I would say, any variety of mangoes will work. Just make sure

• You love the taste of those mangoes
• They are ripe
• They are super sweet
• And they are not fibrous

Having said that, to make killer desserts I always prefer the Alphonso mangoes. They are extremely smooth, not fibrous and taste awesome too. They smell good and are readily available everywhere.

Any time you have a craving for something sweet you can make this easy mango pudding. Can’t find mangoes? Mangoes not in season? Try this delicious coconut pudding. Improvising is my speciality!

In a nutshell

For this mango pudding recipe, I have used coconut milk because for one, you can never go wrong with this combination. They balance the flavours of each other perfectly well and secondly I didn’t have cream at home!

So how to make the most delicious mango pudding from scratch using coconut milk and condensed milk?

• The mangoes take the centre stage for this recipe. It is extremely important to choose mangoes you love. They should definitely be sweet and ripe if you want to go to heaven and back.
• Use homemade coconut milk or a store-bought tin. The only thing to remember is, the coconut milk should be thick.
• To get a silky smooth texture to the pudding, strain the mango pudding before pouring them into cups. This will help remove any lumps and catch any fibres.
• To serve, layer the pudding with the remaining biscuit crumble. This gives an extra crunchy texture to the already delicious mango pudding. Cut ¼ cup of fresh mangoes to bite-size pieces. Top the crumble with cut mango.
• These coconut mango pudding cups can be stored covered and refrigerated for up to 4 days.

How to make this gluten free mango pudding with gelatin?

It is the most tricky part of this delicious pudding. In a heatproof small bowl, add the water and gelatin and let it sit for 5 minutes. This helps the gelatin to bloom and soften. Meanwhile in a medium-sized bowl heat water. Once the water is boiling turn the heat to the lowest point. The water level should be such that it reaches half the gelatin bowl when the gelatin bowl sits on the hot water. After the gelatin is bloomed, place the gelatin bowl on the hot water and let the gelatin dissolve completely. Stir occasionally. Now pour the gelatin mixture into the pudding and mix well. Make sure water droplets do not drip into the pudding.

What biscuits should you use to make this awesome recipe?

For preparing the crumbs I have used butter biscuits. So there was no need to add sugar to the base. You can also use digestive biscuits, graham crackers, good day or any other biscuits of your choice. If the biscuits are not sweet enough like digestive biscuits, add a tablespoon of fine sugar to the biscuits and pulse it until they become very fine crumbs.

Love mangoes? Try out my favourite mango jam recipe.

Print Recipe

Quick Mango Pudding For Two

(7 votes, average: 3.86 out of 5)

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Serves: 2 cups

Prep Time: 10 minutes – Cooking Time: --

A melt in your mouth smooth and silky dessert recipe for just about any dinner with your other half.

Ingredients

• For the base
• 80 grams butter biscuits
• 2 tablespoons butter, melted
• 2 tablespoons coconut, shredded and lightly toasted
• For the mango pudding
• 180 grams mango pulp (3/4 cup)
• ¼ cup water
• ½ cup coconut milk
• 1½ teaspoon gelatin
• ½ cup sweetened condensed milk

Instructions

For the base

1

In a food processor, pulse biscuits until they are very fine. If you are adding sugar pulse it along with the biscuits.

2

In a small bowl, add the biscuit crumbs, melted butter and the shredded coconut. Mix well.

3

Spoon half the mixture into individual glasses. Using a spoon, press the crumbs to form a layer at the bottom of the glass. Chill the prepared glass for at least 30 minutes.

4

Cover and refrigerate the remaining biscuit crumble until serving time.

For the mango pudding

5

In the blender, puree the mango pulp. Add the coconut milk and condensed milk and blend well until smooth. Pour the mango puree into another bowl and keep aside.

6

In a heatproof small bowl, add the water and gelatin and let it sit for 5 minutes. This helps the gelatin to bloom and soften. Meanwhile in a medium-sized bowl heat water. Once the water is boiling turn the heat to the lowest point. The water level should be such that it reaches half the gelatin bowl when the gelatin bowl sits on the hot water. After the gelatin is bloomed, place the gelatin bowl on the hot water and let the gelatin dissolve completely. Stir occasionally.

7

Pour the gelatin mixture into the mango puree and mix well. Strain the mango mixture for a smooth texture.

8

Pour the mango pudding into prepared glasses. Cover with cling film and chill for a minimum of 2 hours or until the pudding is set.

9

To serve, layer the pudding with the other half of the crumbled biscuit. Top the crumble with few pieces of cut mango.

Notes

These mango pudding cups can be stored up to 4 days in the refrigerator.