Fresh Mango Pudding Recipes

SIMPLE MANGO PUDDING

Steps:

• Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
• Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
• Refrigerate until set, at least 4 hours.

MANGO PUDDING {VIDEO RECIPE}

Steps:

• In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.
• Whisk in the sugar and salt until dissolved.
• Stir in the coconut milk or cream, then mango puree until mixture is smooth.
• Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.

MANGO PUDDING (芒果布丁)

Steps:

• Cube your mango and measure it into your food processor or blender. If you have any left over, save it for topping the mango puddings. Blend the mango cubes until completely smooth. Scrape down the sides of the blender or food processor bowl to ensure it all gets into the mixture, then run the food processor again if necessary!
• If your mango is fibrous, use a rubber spatula to press it through a sieve into a large bowl to remove fibers. (If you have a ripe fresh mango, you shouldn't have to do this.) You should end up with at least 1 cup of mango puree.
• In a small bowl or measuring cup, add a quarter of the water. Stir in the gelatin. After a few minutes, the gelatin powder will "bloom," absorbing the water and swelling in size until it's the consistency of very thick applesauce. Set aside.
• In a small pot over medium-low heat, dissolve the sugar in the remaining water. It should be just hot enough to dissolve the sugar, but not so hot that it begins to simmer. Add the bloomed gelatin and stir until it's completely dissolved. Remove from the heat, and cool for 5 minutes.
• In a mixing bowl, combine the sugar/water/gelatin mixture, mango puree, and condensed milk. Whisk gently until the mixture is uniform (whisking too fast or vigorously will result in air bubbles). In total, you will have about 3 cups of liquid.
• Lightly brush a 9-inch glass pie pan or an 8-inch or 9-inch square pan (or another mold of choice) with a very thin layer of neutral oil. Pour the mixture into the pan and tap the pan on a towel laid out on your counter to surface any air bubbles. Alternatively, you can pour the mixture through a sieve into the pan to remove air bubbles.
• Chill (no need to cover) for at least 4 hours, or until completely set. Slice into squares and top with additional cubed mango if desired. Serve!

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

MANGO RICE PUDDING

Steps:

• In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

MANGO CARDAMOM BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

FRESH MANGO PUDDINGS

Steps:

• Mix citrus juices in small saucepan. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
• Combine mango, sour cream, milk, sugar and rum in blender. Blend on high speed until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce soufflé dishes or custard cups. Divide berries among dishes; press berries into puddings. Cover with plastic and chill until firm, at least 5 hours or overnight.