Instructions
1. Blend mango with milk, sugar, and vanilla extract until smooth.
2. In a small saucepan, sprinkle gelatin powder over cold water and let stand for 5 minutes to soften.
3. Heat the milk mixture over low heat. Add the softened gelatin and whisk until completely dissolved. Do not boil.
4. Gently fold the gelatin mixture into the mango puree.
5. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
6. Gently fold the whipped cream into the mango mixture until well combined.
7. Pour the mixture into dessert cups.
8. Refrigerate for at least 4 hours, or preferably overnight, until set.
9. Decorate with fresh mango slices and jelly before serving.
Tips:
For a smoother pudding, strain the mango puree through a fine-mesh sieve after blending.
Adjust the amount of sugar to your preference.
If you don’t have a piping bag, you can simply spoon the pudding into the dessert cups.
To prevent the pudding from becoming watery, ensure the gelatin is fully dissolved before adding it to the mango mixture.
Variations:
Add a pinch of cardamom or ginger for a warm spice flavor.
Substitute pineapple or peaches for mango.
Add a tablespoon of lime juice for a tangy twist.
Use coconut milk instead of regular milk for a tropical flavor.
Serving Suggestions:
Serve chilled as a light dessert.
Pair with a scoop of sorbet or a dollop of whipped cream.
Garnish with edible flowers for a decorative touch.
Storage:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Nutritional Information:
(Approximate values per serving – may vary based on ingredients used)
Calories: 250-300
Fat: 15-20g
Carbohydrates: 30-35g
Protein: 3-5g
enjoy
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