Mango Pudding

Mango Pudding

Here’s a dessert that I’ve made dozens of times and it has always brought rave reviews. Thanks to my aunt Uma for the recipe. Super easy to whip together, Mango Pudding can be made a day or two ahead, and will keep refrigerated for a couple days if covered tightly. This is a great dish to take for pot-luck meals as it travels well; no sloshing and spilling on your party outfit :)).

Mango Pudding

Mango Pudding

Mango Pudding

(Makes 35 1/3-cup servings; approx 12 cups total)

  • 3 cups water
  • 3 packets unflavored gelatin
  • 8 oz plain cream cheese (softened)
  • 2 cups sugar
  • 1 (30 oz) mango pulp can – [available at most Indian grocers]
  • 8 oz Cool Whip (thawed)
  • saffron, cardamom powder, almonds/pistachio to garnish (optional)

Mango Pudding

1) Boil 3 cups water on the stove and stir well to completely dissolve 3 packets gelatin in it. Cool till luke warm – about 10 minutes.

2) Meanwhile, in a large round bowl (at least 4 quart/4 liter capacity), add the cream cheese and beat with a hand blender till smooth.

Mango Pudding

(Yes, I know the photo shows cream cheese & sugar together. You could do that too :).)

3) Add the sugar and blend with the cream cheese till light and fluffy, and well incorporated.

4) Add the mango pulp and CoolWhip – a little at a time – and beat well till no lumps remain. Scrape down the sides if necessary and mix well with the sugar-cheese mixture.

Mango Pudding Mango Pudding

5) Now slowly add the cooled gelatin in batches and make sure to thoroughly mix it with the rest of the ingredients. This step is important for the entire dish to set.

Mango Pudding

6) Pour into a 3-quart serving dish or into individual serving cups and chill till set, at least 6 hours or overnight.

7) Garnish with more Cool Whip, chopped nuts or saffron before serving.

TIPS: Do not use hot gelatin water as the rest of the ingredients will change consistency. Make sure to add a little pulp at a time while beating or else the cream cheese will ‘ball’ and leave lumps. Mix the gelatin well with the rest of the ingredients for consistent consistency. If bubbles form while transferring into a serving dish, they will set and look weird (in my opinion – but then, I’m finicky like that!) Pour gently or spoon the mixture into your serving dish and shake out the bubbles if you see them. Garnish only after the pudding has set.

While this looks like a lot of steps, it is surprisingly easy to make and is totally worth the effort. Hope you enjoy this pudding, and leave some feedback on how it turns out.

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Low-fat Mango Coconut Muffins

 

 

 

 

 
Low-fat Mango Coconut Muffins

 

I made these muffins a few weeks ago on a whim – I was growing tired of the same old flavors and wanted something different. They turned out alright – tasted better fresh than thawed from the freezer ( I tend to bake a big batch of muffins and freeze them for breakfast / snack on other days). I plan on tweaking the recipe soon, and will post updates on how it turns out. Till then, happy baking.

 

Low-fat Mango Coconut Muffins

(Makes 1 dozen)

  • 2 Tbsp butter, melted & cooled
  • 1 large egg, slightly beaten
  • 1 1/4 cup mango pulp (homemade or store bought)
  • 2 cups whole wheat pastry flour (or regular all purpose flour)
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 1 tsp cardamom powder
  • 1/2 tsp salt
  • 1/2 cup coconut flakes

1) Heat oven to 325* F

2) In a medium bowl, melt butter and cool (adding egg to hot melted butter will scramble them).

3) Whisk in the egg and mango pulp and mix well.

4) In another large bowl, mix flour, salt, sugar, cardamom powder, baking soda, and coconut flakes till well incorporated and set aside.

5) Add the egg mixture to the flour mixture and stir gently till just blended.

6) Spoon into 12 muffin cups (about 1/4 cup mix in each) and bake about 25 mins, till toothpick inserted in center comes out clean.

7) Remove from oven, cool for 5 minutes in pan, and then cool completely on a wire rack.