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Mango Pudding, step by step on video
See how the milk is flavoured, thickened with corn flour and mango, set in moulds and unmoulded.
5:28 · Recipe video · Cooking with Siddhi
This quick mango pudding is a really easy and flavourful dessert. Siddhi makes it with corn flour instead of gelatin.
Milk is boiled with cardamom, sugar and vanilla, then thickened with corn flour and mango pulp, set in greased moulds, chilled and flipped out onto a plate.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this mango pudding
- No gelatin: set with corn flour.
- Quick: an easy, flavourful dessert.
- Unmoulded: flipped out of greased bowls.
- Mango season: made with thick mango puree.
Ingredient notes
- Milk: 500 ml. 300 ml is boiled and 200 ml is mixed with the corn flour.
- Corn flour: 1/2 cup, whisked into the 200 ml milk so there are no lumps.
- Cardamom: 4 cardamom.
- Moulds: two small bowls greased with butter.
Mango Pudding Recipe
Mango pudding set with corn flour instead of gelatin: milk with cardamom, sugar and vanilla, thickened with corn flour and mango pulp, chilled in moulds and unmoulded.
Ingredients
- 500 ml milk
- 1 cup thick mango puree
- 1/3 cup sugar
- 1/2 cup corn flour
- 4 cardamom
- 1 tsp vanilla essence
- Butter, to grease the moulds
Instructions
- Heat the milk. In a steel vessel, pour in 300 ml of the milk and cook it on a low flame.
- Flavour. Add the cardamom, sugar and vanilla essence. Let the milk come to a boil on a low flame.
- Mix the corn flour. In a container with the remaining 200 ml milk, add the corn flour and whisk it properly so there are no lumps. Add the mango pulp and mix well.
- Combine. Pour the mango and corn flour mixture into the steel vessel while stirring.
- Thicken. Cook on a low flame, stirring continuously so it does not stick to the base. When it reaches the consistency you want, switch off the flame.
- Fill the moulds. Grease two small bowls or moulds with butter and add the pudding. Tap the bottom of the bowls to release any air bubbles.
- Chill. Bring it to room temperature first, then refrigerate.
- Unmould. Once it is chilled, flip it over onto a plate and serve.
Nutrition Facts
Nutrition for the whole recipe
Serving sizeWhole recipe
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 18 g | 23% |
| Saturated Fat 10 g | 50% |
| Cholesterol 50 mg | 17% |
| Sodium 226 mg | 10% |
| Total Carbohydrate 193 g | 70% |
| Dietary Fibre 7 g | 25% |
| Total Sugars 127 g | |
| Protein 19 g | |
| Vitamin A 3569 IU | |
| Vitamin C 95 mg | 106% |
| Calcium 624 mg | 48% |
| Iron 2 mg | 11% |
| Potassium 1178 mg | 25% |
* The % Daily Value tells you how much a nutrient contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for mango pudding
- Whisk the corn flour into the 200 ml milk properly so there are no lumps.
- Stir continuously on a low flame so the pudding does not stick to the base.
- Grease the moulds with butter and tap them to release air bubbles.
- Let it come to room temperature before it goes in the fridge.
What to serve with Mango Pudding
Flip the chilled pudding onto a plate and serve. For more mango desserts, try my Mango Custard and Mango Shrikhand.
Mango Pudding FAQs
Does this mango pudding use gelatin?
No. It is set with corn flour instead of gelatin.
How do I avoid lumps?
Whisk the corn flour into the 200 ml of milk properly before adding it to the vessel.
How do I unmould the pudding?
Grease the bowls with butter before filling. Once chilled, flip it over onto a plate.
Should I refrigerate it straight away?
No. Bring it to room temperature first, then refrigerate.
How many moulds does it fill?
Two small bowls or moulds.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.