In India, ‘mango mania’ sweeps through the whole country during this time of the year, and different varieties of sweet scented mangoes are piled onto roadside fruit stalls. In London we have a limited choice, but we do get the best sweet Alphonso mangoes flown in directly from India. During the mango season, I make religious weekly visits to the Indian green grocers, aiming to get a box full of sweet, fragrant and ripe mangoes.
This mango pudding is a simple dessert to make when I have an excess of mangoes. It combines the fresh fruity flavour of mango with the texture of soft pudding.
I like to use Indian Alphonso mangoes, but you can use your favourite variety as long as they are of good quality. Just peel, cut and puree the soft ripe mangos in a blender and then pass it through a sieve to get a uniform puree before mixing with other ingredients. The flavour this pudding depends mainly on the mangoes you use so make sure they are the best ones you can afford and are fully ripe …
- Mango puree – 400 ml
- Milk-200 ml
- Sugar- 30-50 g
- Whipping cream- 50 ml
- Gelatin- 12 g (3 teaspoon)
- Soak gelatin in 3 tablespoons of cold water.
- Mix mango puree with milk, sugar and whipping cream (adjust the amount of sugar according to the sweetness of mangoes)
- Melt gelatin over a hot water bath (or In a microwave)
- Add melted gelatin to the mango mixture and mix well.
- Pour into individual molds and chill in fridge until set.