Mango And Yoghurt 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 YOGURT PUDDING RECIPE

Steps:

• Scoop the yogurt into a fine-mesh sieve and set the sieve over a large bowl. Cover with plastic wrap and refrigerate for 24 hours, allowing the yogurt to thicken as the whey drips into the bowl below. (If you don't have a fine-mesh sieve, you can improvise and hang the yogurt in a cheesecloth satchel suspended over a bowl.)
• Transfer the yogurt to a clean bowl and stir in the sugar and pistachios.
• Peel, pit and cut the mango into pieces and place them in the bowl of a food processor. Blend until completely smooth. Add the lime juice and blend to incorporate.
• Spoon the sweetened yogurt into a large serving dish or individual bowls. Dollop the mango puree into the yogurt and swirl the two together. Serve chilled.

THE ABSOLUTELY BEST MANGO PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cover the bottom of an 8x8-inch square pan with mango slices; sprinkle with 1/2 cup sugar.
• Combine butter and remaining sugar in a bowl; cream together with a fork until smooth. Beat in eggs, 1 at a time, until combined. Stir in vanilla extract.
• Sift flour and baking powder together in a bowl. Pour flour mixture into butter mixture; stir until combined. Stir in milk slowly until smooth; spoon milk mixture over mangos.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

MANGO AND YOGHURT PUDDING

Steps:

• Peel and cut mangoes into slivers or cubes.
• Put into a flat serving dish.
• Cover with the yogurt, then sprinkle the demera suger over the top quite thickly.
• Put in the fridge for at least two hours before serving.