It’s been a while since I’ve posted any dessert recipes, so I wanted to end the summer with a mango pudding. It’s still warm where we are, and this cool, refreshing dessert went down a treat. It is such a simple, yet amazing recipe – you can multi-task whilst making this luscious, creamy, tropical pudding as there’s basically just 4 main ingredients. I took some short cuts too, so this whole recipe came together in no time. You can also use half the ingredients and make just four instead of eight.
Growing up in Kenya, mangos were in abundance, large and luscious with a reddish/crimson/yellowish skin. When Dad came home with mangos, there was a rush to get to the seed? I wonder why, because it wasn’t as nearly as fleshy as the outer parts?
- 2 envelopes unflavored gelatin (4 1/2 teaspoons)
- 1/2 cup water
- 4-6 ripe mangoes, peeled and diced (I took a shortcut and used 2 cups mango pulp)
- 1 14-ounce can nonfat sweetened condensed milk (I used 2 cups evaporated milk)
- 4 tablespoons lime juice
- a pinch of cardamom
- Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on high uncovered until the gelatin has completely dissolved about 20 seconds. Stir the mixture until smooth. Set aside.
- Place chopped mango in a blender or food processor. Push through a fine sieve until you have 2 cups puree (or use mango pulp). Whisk the mango puree, sweetened condensed milk (if using evaporated milk, add sweetener) and lime juice in a medium bowl and a pinch of cardamom. Slowly whisk in the softened gelatin mixture and mix till well combined.
- Divide the pudding among the 8 ramekins. Refrigerate until set, about 2 hours.
- Garnish with chopped mangos and blueberries, coconut or pistachios.