Fresh Mango Puddings Recipes

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.

THE MANGO PUDDING RECIPE

Steps:

• Cut the mango into the half. Use a knife to cut criss-cross on the flesh to make some dices.
• Keep it for the subsequent step.
• Remove the remaining flesh from the skin and the pit.
• Place the mango flesh in the blender. Add the water as in the recipe. Blend the mango until it becomes a smooth puree.
• Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.
• Add the cream and milk to the puree.
• Put cold water in a small pan.
• Dissolve the gelatin in the cold water.
• Let it sits for five minutes to allow it to bloom.
• Now add the sugar into the Bloomed gelatin. Heat it slowly until the sugar dissolved. Remove from heat.
• Pour the gelatin mixture slowly into the mango puree mixture.
• Pour it through the strainer for the second time.
• Place some mango cubes in the cup.
• Fill up the molds with the mixture.
• Use the tip of a folded kitchen tissue to break the bubbles.
• Cover with cling film and chill for at least two hours or until the pudding is set.
• Add a teaspoon of milk (or coconut milk) on the pudding.
• Decorate with more mango cubes and mint leaves.

MANGO PUDDING (FLAN DE MANGO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

CHINESE MANGO PUDDING

Steps:

• Soak gelatin sheets in cold water until soft.
• In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
• Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gleatine liquid. Blend well.
• Add milk, cream and mix well.
• Divide into four containers. Chill until firmed.
• Before eating, decorate the fresh mango dices.

FRESH MANGO PUDDING

Steps:

• Rinse 4 dessert cups and leave slightly wet.
• Combine boiling water and orange gelatin mix in a bowl; stir until dissolved.
• Blend evaporated milk and egg together in a bowl until combined.
• Combine orange gelatin, milk-egg mixture, and mango cubes in a large bowl; mix well. Ladle into desert cups; refrigerate until gelatin sets, at least 2 hours.

BEST MANGO PUDDING RECIPE

Steps:

• In a medium bowl, whisk together the gelatin and boiling water, then add in the sugar and salt, and whisk again.
• Add the mango pieces to a blender, and blend until you have a thick puree.
• Add this to the bowl of gelatin water mix along with the unsweetened coconut milk, and stir to combine.
• Pour into small jars or ramekins, ideally making seven four-ounce servings.
• Cover and chill for 2 hours, then top with fresh mango and whipped cream, if desired, and serve.

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.