Mango Pudding
4 servings
30 minutes
Mango pudding is an elegant and delicate treat from British cuisine, where desserts with refined flavors are appreciated. This dish embodies the tropical freshness of ripe mango, complemented by the velvety softness of condensed milk. Its tender texture is achieved through gelatin, while the light sweetness is harmoniously balanced with sugar. Mango pudding is perfect as a refreshing dessert on hot days, and its vibrant aroma and rich taste make it a favorite at any festive table. The smooth, creamy consistency and slight tartness of mango provide unparalleled enjoyment. Serving it with pieces of fresh mango adds extra charm to the dish and highlights its naturalness. This dessert is a true ode to exoticism, combining simplicity in preparation with exquisite flavor.
1
Peel four mangoes and remove the pits, then blend them. Strain through a medium sieve into a bowl to remove the fibers.
- Mango: 5 piece
2
Soak the gelatin sheet in warm water (50 g). Heat the sugar and remaining water in a small saucepan over medium-high heat, stirring until the sugar dissolves, then add the gelatin mixture and stir until dissolved. Add the mango puree and keep on heat, stirring until the mixture starts to simmer slightly. Remove from heat and gradually mix in the condensed milk until the mixture is homogeneous. Cool to room temperature, stirring occasionally, for about thirty minutes.
- Gelatin: 3 g
- Water: 300 ml
- Water: 300 ml
- Sugar: 100 g
- Mango: 5 piece
- Condensed milk: 300 g
3
Add a few pieces of fresh mango to each serving.
- Mango: 5 piece