Mango Pudding is a quick creamy milk dessert made with milk , custard and mangoes .
Mango Pudding is very popular in Hong Kong , Malaysia and Thai countries . It is a very light dessert and can be either made with gelatine or agar agar or even custard powder .
My today’s Mango Pudding was a part of the Indo Chinese meal that I served for the Flatbread Special , where I posted Idli Chilly Taco along with this Chinese Pudding to make it a complete meal . We all loved the meal and the pudding surely was the highlight !
1 cup milk
3 tbsp custard powder
11/2 tbsp sugar
1/2 cup mango pulp
Make your own mango purée by blending a big mango .
Use a sieve to remove all the thread like fibre.
In a small bowl, combine custard powder and ¼ cup milk. Milk should be at room temperature. Stir well till not lumps remain. Keep aside.
Now heat the remaining ¾ cup milk on medium flame.
Once it becomes hot, add sugar.
Mix well till sugar dissolves. You can adjust sugar as per the taste and sweetness of mangoes.
Once sugar is dissolved, add custard+milk mixture to it and keep stirring continuously with a whisk.
Keep whisking continuously till you notice that the mixture has started thickening.
Add mango pulp. Keep stirring continuously.
Once you notice that mixture has thickened, remove from flame.
Let the mixture cool down a bit for about 10 minutes, whisk again .
Pour the mixture in serving bowl/glasses. Refrigerate for 3-4 hours.
Garnish with chopped mango pieces.
You can adjust sugar as per the taste and sweetness of mangoes.