Tuesday, 28 January 2014

Mango Pudding





I  just finished the last slice of my Chocolate Cake and we also ran out of leche flan so I decided to make mango pudding for dessert tonight. 

Here is my mango pudding that my husband like.  It is creamy and has the distinct taste of mangoes.  That's the good thing when you make use of fresh mangoes, you can taste the greatness of the mangoes. It could have still tasted "mango-ey" even without the mango flavoring I used.  Just make sure to choose the kind of mango you are going to use.  I used the big red-orange mango variety which I think is called "guapol" in Ilocano.  The meat was "orangey" in color and not the usual yellow one we are used to.It was sweet and oozing with mango-flavor-goodness though. 

Serve cold :-)





     MANGO PUDDING

Ingredients :

Gelatine Powder - 10 g.
Water - 600 ml
Mango Flavoring - 1 tsp
Ripe Mango fruit, pureed - 1 large
Ripe Mango fruit, chopped - 1 large
White Sugar - 3/4 c
Evaporated Milk, cold - 1 c
Heavy Cream - 150 ml
Tapioca pearls - 1/3 c
Mango fruit, ripe, sliced thinly - for garnishing

Cooking Procedure :

1. Prepare the mangoes first
2.  Bring water to a boil and place the tapioca pearls in it.  Cook the tapioca pearls until they become transparent. Drain and set aside
3.  In another pot, boil water.  Remove from fire.  Pour the gelatin powder, sugar, and flavoring in the water and mix thoroughly until homogeneous.
4.  Add the cold evaporated milk, the heavy cream, mangoes, and the cooked tapioca pearls and mix.
6. Transfer to a container and refrigerate for at least 2 hours or until set.

Serve with thinly sliced mangoes on top of the pudding





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