Thursday, May 10, 2012

Mango Pudding



Mango puree - 2 cups  (Peeled, cubed and puree )

Milk  - 1 cup evaporated

Sugar -  half cup

Gelatin -  1 tbs 

Water  - 200 ml

Mango essence - few drops  (optional)

Mint leaves -  for garnish(optional)

Icing sugar -  for garnish


Peel the outer layer of the riped mango and cut into small pieces and 

grind well without adding water.

Add the mango puree, milk and sugar into a bowl. Mix well.

Dissolve the gelatin in 200 ml hot water thoroughly.

Add the gelatin mixture
 and mango essence  to the mango mixture and stir.

Divide the mixture between 5 moulds and refrigerate it for an hour. 

The pudding should look set  and jiggle when shaken.

To unmould- dip the bases of moulds in warm water, 

run a knife blade to free the pudding from the sides (like take idly from the idly plate), 

shake gently and upturn onto a plate.

Garnish with mint leaves...


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