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.

Comments

Shorshe Maach ( Bengali fish curry in mustard sauce )

Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree

Chana Kabab

Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal. Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b

The Spice Pan

Search This Blog