Tag: mango pudding

Eggless Mango Custard Pudding … simple desserts to fall in love with

Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?

We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.

It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typically flowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …

For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

If you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts
Mango Desserts
Desserts with Fruit
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Eggless Mango Custard Pudding

Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
Course Breakfast, Dessert
Cuisine British, Indian
Keyword cream, dessert, eggfree, eggless, fruit, gluten free, homemade, mangoes, no bake, one bowl, pudding, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 6 hours 30 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 spatula
  • 2 bowls to set

Ingredients

  • 240 g milk
  • 135 g fresh mango puree strained
  • 35 g sugar
  • 20 g cornstarch

Instructions

  • Whisk all the ingredients in a saucepan until smooth. Simmer whisking constantly until the mixture thickens well like a custard.
  • Simmer over low-medium heat whisking constantly until the mixture thickens well like a custard.
  • Whisk well to make smooth, then pour it into lightly greased molds.
  • Tap gently to let out any air bubbles and leave to set for 4-6 hours, overnight is best.

Video

Mango Coconut Pudding … a celebration of Alphonsos

“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
Michael Bassey Johnson

Mango Coconut Pudding …when you can’t get enough of the mango season, and you can’t stop yourself from bringing together favourite flavours! These were everything they look like and more … delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it’s just one of those puddings that were meant to be …The better halves office in Bombay sent him a box of the most delicious Alphonsos. This variety of mangoes is possibly the most famous one across the globe, and most coveted. It is also most pursued by lovers of the fruit for the very short season that it shows up for.How better to explain Alphonsos than in Sejal Sukhadwala’s poetic and charming words as he writes in The Guardian “As anyone who’s tasted an Alphonso mango knows, its short season, from now until the end of June, is a major cause for celebration. Often making an appearance on “1,000 things to eat before you die”-type lists, this Indian variety has become more and more popular in the UK. It’s easy to see why. Alphonso’s voluptuous shape and sunshine-yellow skin reveals succulent saffron-coloured flesh that’s smooth and buttery: imagine a cross between peach, nectarine, apricot and melon with notes of honey and citrus. But better.”And I’m one of those people who find it hard to leave good enough alone. That mango was phenomenal but I wanted to do a dessert with it. Being summer, more of my fruit based desserts are quick and simple, often light puddings or a panna cotta. I did a series of desserts with mango juice not so long ago. Take a look!IMHO, if there are mangoes, it calls for a celebration. The good thing about the king of fruits is that it is so versatile. You can practically enjoy it at every meal. Our mornings and sometimes evenings are spent lazily sipping a Mango Fresh Turmeric Buttermilk Lassi these days. What’s not to love about fruit in season? More importantly, what’s not to love about mangoes? My entire childhood was spent climbing mango trees and eating mangoes!Aam ki chutney or a quick mango pickle also rule the roost. Aam panna or a Mango Cooler is one of the best things ever to keep the heat at bay. There’s no end to how versatile this fruit can be. For today, let me share my current favourite Mango Coconut Pudding. Like all good things in life, there is a small story behind how they came to be.

The Mango Coconut Pudding inspired by a popular dessert in Hong Kong, the Chinese Mango Pudding. The pudding is said to have Indian origins, and it seemed apt since the better halves company is Hong Kong based. This is my take on it, topped also with phalsas {a native Indian summer berry, drewia asiatica} and fresh mint.And before I leave you with the recipe, just sharing the announcement for my 7th Food Styling & Photography Workshop with Darter at Dirty Apron, New Delhi. All details can be found here, or click the image below.

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Mango Coconut Pudding

Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Servings 6

Ingredients

Mango Coconut Pudding

  • 400 g mango from 4-5 Alphonsos
  • 250 g single cream
  • 400 ml coconut milk
  • 4 tsp gelatin
  • 1/2 cup raw sugar

Topping

  • 1 mango diced
  • 1/4 cup phalsa berry
  • Few sprigs fresh mint

Instructions

  • Sprinkle the gelatin over 100ml coconut milk, and leave to soften. Stir.
  • Place mango and 200ml coconut milk in a blender. Blend to a smooth puree.
  • Place remaining coconut milk plus cream with sugar in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
  • Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
  • Top with unsweetened cream, diced mango, phalsa berries and fresh mint. {Can be made 2-3 days in advance}
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