In India, ‘mango mania’ sweeps through the whole country during this time of the year. There are so many different varieties to choose from, each one with its own colour and character that makes each of them special and sought after.
In London we have a limited choice, but we do get the best sweet Alphonso mangoes flown in directly from India. During the season, I make religious weekly visits to the Indian green grocers, aiming to get a box full of sweet and fragrant ripe mangoes.
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 of this pudding solely depends 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.