When there was more and more mangoes, I love to try out some delicious recipes with those. This time it was Mango pudding. Just like that whenever I get irritated with something may be people, things, so and so, I enter kitchen and try to innovative a dish which struck my mind at that time. Got to prepare this on Last Friday night, which resulted with the smell of mango all over the kitchen.
Mango Pudding was heavenly, delicious with perfect texture and flavor. It would say this would be the favorite for everyone right from kids till the elder ones. Let me share the recipe…
Taking this to Fiesta Friday #124 hosted by Angie@thenovicegarderner.
- Mangoes – 2 nos
- Egg yolks – 3 nos
- Sugar – 5 tbsp
- Milk – 1 ½ cups
- Saffron – few strands
- Peel and roughly chop the mangoes into pieces.
- Take the egg yolks to a wide mouth bowl, beat it well.
- Boil the milk with 4 tbsp of sugar, remove it from the fire, keep it aside and bring it to room temperature.
- Now pour in the milk to the egg yolks and mix it well.
- Pour it the mixture to the heavy bottomed kadai, keep in medium flame and keep on stirring until it thickens. Remove from fire, leave it aside and bring it to room temperature.
- Blend the mangoes together to a fine paste, pour in the milk mixture to the mango paste, and stir it well. Whip it for few seconds.
- Take 3 to 4 bowls, add in 2 strands of saffron, few pieces of finely chopped mangoes and then pour in the bowls.
- Steam it in a steamer for almost 30 mins or until the spoon pierced in the center comes out clean.
- Transfer it to a plate.
Serve at room temperature or refrigerate for 30 mins and serve chilled.
For other desserts – Click Here.