Ripe, juicy, yellow like sunshine mangoes, I love eating them i all forms; favorite form being the fruit as it is. But sometime I indulge myself with mango shakes and puddings. Here is one very easy recipe for you to try..
Ripe Mango – 1 (large)
Fresh cream – 200 ml
Gelatine – 2-3 teaspoons
Sugar – to taste
Soak gelatine in 1 tablespoon of cold water, then heat it up either on the stove or in a microwave for 30 seconds till it dissolves
Puree the mango
Whip the cream till fluffy
Combine the pureed mango, cream and gelatine and mix well. Gelatine should be combined well (without lumps)
Set in the refrigerator for minimum 4 hrs or keep it overnight
Serve with cut ripe mango cubes
To cut the sweetness of the pudding, I drizzled some frozen cranberry coulis over the top and the combination really worked. You can use fresh strawberries, blueberries, cherries or any acidic fruit as a topping.
I think this pudding will also go well with chopped nuts like cashew, almonds, pistachio or a slice of rich chocolate cake slice!
What best to have on a rainy Sunday lazy afternoon post a heavy biriyani lunch with friends? Am a very much chocolate person; can’t think of a dessert with no chocolate in it, but Orange Peach Pudding is kinda nice change and my friends simply loved it…so here goes!
Eggs – 2 nos
Condensed Milk – 1 Tin
Fresh cream – 200 ml
Sugar – 3 Tbsp + 1Tsp
Gelatin – 1 and 1/2 Tbsp
Water – 1/4 cup + 1 Tsp
Peach conserve – 1/2 cup / Tinned peaches that needs to be chopped and stewed (peach conserve is readily available in the market)
Orange concentrate (squash / Tang) – 1 Tbsp
Tea cake / Sponge cake
Rum – 1/4 cup + 1.5 Tbsp (optional though it enhances the taste)
Separate the eggs
Add gelatin to 1/4 cup of water, mix and keep aside
Combine peach conserve and orange concentrate and set aside
Put in a sprayer 1tsp sugar, water and rum and mix well
Line the serving dish with cake slices up to 1 inch. Spray it generously with rum mixture
To the yolk add condensed milk and whisk well
Now add fresh cream and sugar. Whisk and cook on low flame till it forms a thick custard. Keep whisking while cooking to form a smooth custard
To the custard add the prepared gelatin mix. Whisk well and keep aside the custard to cool off completely
When the custard is cool add the peach mixture and 1 and 1/2 Tbsp rum. Whisk well. Take care that the custard should be cool
Beat the egg whites until it forms stiff peaks and add it to the main mixture. Whisk well
Add the custard to the prepared serving dish (with cake) and leave it to set in a refrigerator. I generally put it in the freezer for about 1/2 hour before I do the icing
Mix whipped topping with a bit of orange color and decorate your pudding with the design of your choice. I used a piping bag to make feather icing.