Mango Pudding (ASMR) – No Gelatin, No Agar Agar

This delicious, rich, creamy, and silky smooth mango pudding is filled to the brim with succulent mango flavors. It is beautifully scented with a hint of aromatic cardamom and floral saffron flavors. This flavor fusion takes the taste of this mango pudding to the next level and makes it much more refreshing and addictive.

A bite into this creamy ziggly wiggly mango pudding is a pleasure in itself. The silky smooth texture of this pudding is similar to a pot de crème in texture, and the taste is so refreshing, not overly sweet, and laden with enticingly tropical mango flavor!

It only requires 15 minutes and 7 simple ingredients to make! What else do we want in a beautiful-looking dessert. Plus, it has no cream, no agar agar, or gelatin.

#mangopudding #dessert #eggless

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Servings: 4
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Ingredients For Mango Pudding :
☛ 2 cups (500 ml) whole milk, at room temperature
☛ 2 large mangoes (or) 1 cup thick mango puree
☛ 1/2 cup sugar
☛ 1/2 cup corn flour
☛ 1/4 teaspoon ground cardamom
☛ 1/4 teaspoon saffron strands
☛ Pinch of salt
☛ Oil for greasing mould

For Serving (optional):
☛ 1 large mango
☛ 1 cup chopped mangoes
☛ Sprig of mint

!!How to make Mango Pudding: Instructions:
1. Grease a bundt pan or desired moulds with oil and set it aside.
2. Roughly chop 2 mangoes; discard the stone.
3. Add chopped mangoes, milk, sugar, ground cardamom, saffron, and salt to a blender.
4. Blend everything until smooth.
5. Transfer pureed mango mixture to a pan.
6. Add 1/2 cup corn flour to 1/2 cup milk and stir well to make a lump-free corn flour slurry.
7. When mixed, keep it aside.
8. Boil the mixture over medium heat while stirring constantly. This would prevent the mixture from curdling.
9. Once the mango mixture starts boiling, turn the heat to low.
10. Stir the corn flour slurry and slowly pour the mixture into the pan. Cooking on low heat stirring continuously would prevent it from sticking to the bottom of the pan.
11. Keep cooking and stirring continuously until you see bubbles and the raw taste of corn flour is gone. This would take about 5-6 minutes.
12. Once the mixture starts bubbling, and you get the thick consistency, turn off the heat. If your mangoes are too sweet, then you can add about 1 teaspoon of lime juice at this point. Adding lime juice would add some sourness to this pudding.
13. Pour the prepared pudding into greased bundt pan or moulds.
14. Now, smoothen the top and tap the bottom of the pan to release air bubbles if any.
15. Let it cool down to room temperature, then refrigerate it for 4-5 hours or until chilled and set.
16. Once it is set and chilled, flip it over onto a plate, and remove the pan.

!!How to make Mango Rose:
1. Wash and peel 1 large mango.
2. Then a with a sharp knife, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now you will have two mango halves.
3. Now take 1 mango half and cut it into very thin slices (about 1 cm) width-wise. Slice the second half of the mango the same way. Now, you will have half-circle mango slices.
4. To start, fold the first smallest slice slightly and place it on a work surface. Then wrap the second slice around the center slice, and make sure that this petal covers the edges of the previous petal.
5. Keep wrapping mango slices until you get the desired size of mango rose.
6. Your mango rose is ready.

!!How to Serve Mango Pudding:
1. Fill the center of the pudding with chopped mangoes.
2. Then top it with mango rose.
3. Finally, garnish mango pudding with a sprig of mint.
4. Slice, and serve chilled.

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