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 MANGO PUDDING

 
           
Recipe-I  
Servings  
Ingredients
 

2 envelopes (1 tablespoon) unflavored gelatin

3/4 cup (175 mL) sugar

1 cup (250 mL) hot water

3 cups (750 mL) pureed fresh mangoes

1 cup (250 mL) 2 percent evaporated milk

8 ice cubes

lime wedges, optional

fresh mango slices for garnish, optional
Directions Add gelatin and sugar to hot water and mix until dissolved and smooth. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.Pour mixture into jelly mould and chill until set, at least 3 hours.  To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day).
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Recipe-II  
Ingredients
 
400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar
Directions

Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in grease keep aside. Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder. Mix the sugar solution and puree, stir well. Pour the mixture into a desired shape mould. Chill well and serve.
   
Recipe-III  
Ingredients
 

2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5)

1 (1/4-oz) envelope unflavored gelatin

1 1/4 cups water

1/2 cup sugar

3/4 cup canned evaporated milk

Directions Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers). Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes. Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).

 
 
 
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

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