Mango Pudding (no bake, no gelatin, eggless)

Mango pudding is a very simple yet delicious easy to go dessert. Here is my recipe for no over, no gelatin, and eggless mango pudding. Now that mangoes are in the season, this dish ensures that you get the proper taste of mangoes without adding any other flavors. The pudding sets perfectly, you can also play around as it jiggles. Try out this super simple recipe and your quick evening fix is ready.

Ingredients

3 mango pulp
3/4 cup Sugar
1/4 tsp Salt
300 ml milk
1/2 cup cornflour

Method

Add the pulp of 3 mangoes into a blender, along with sugar and salt. Blend to a fine paste.
Next, add 200 ml milk, give one more blend.
In a bowl add 1/2 cup cornflour and the remaining 200 ml milk, and mix well.
Heat a thick bottom container on low heat and pour the mango puree we made earlier.
Keep stirring in between and scrape the sides if necessary. When the puree thickens add the cornstarch and milk solution.
Make sure to stir continuously while adding the cornstarch slurry, or else there can be lumps.
Stir vigorously as it further thickens.
Grease a mold/glass bowl with vegetable oil, make sure to coat it well. Once a thick batter-like consistency is attained, add it to a mold or glass bowl, pour while the mixture is still hot. Do not let it cool down.
Tap the bowl and give a gentle shake as it settles down, make the top plain.
Let it set in the refrigerator for 2-4 hours.
Once the pudding is set, take it out of the bowl\mould carefully by placing a plate on top. If it is not coming out, let it rest at room temperature. Try to tilt it sideways, it should just slide smoothly.
garnish with mint and serve.

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