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Ingredients Archives: Mango pulp

Mango Pudding

I almost forgot I had to make something sweet for Eid. This was prepared in the eleventh hour and took less than 15 minutes to make. I decided to make a mango pudding using the residue mango pulp from yesterday’s mango lassi. I  have also previously made mango pudding from fresh mangoes. All you need to do is to use a blender to blend the mango, extra sugar and add in the gelatine mix. To keep this halal, my friend bought me a very high quality gelatine from New Zealand. Even though you may choose to use mango pulp, I still highly recommend that you add freshly diced mangoes into the mixture to incorporate a different texture. For the best result, chill it overnight but, if like me, you are working to the last minute, it should still work out if you leave it in the fridge for a mere 3 hours. 

 

Mango Pudding
Print Recipe
Servings
5 people
Cook Time
15 minutes
Servings
5 people
Cook Time
15 minutes
Mango Pudding
Print Recipe
Servings
5 people
Cook Time
15 minutes
Servings
5 people
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix the gelatine with water in a pan over medium low heat until all the gelatine is dissolved.
  2. Add the evaporated milk and mix well.
  3. Remove from heat, add the mango pulp and mix well.
  4. Put the mixture into any mold and chilled for at least 3 hours.
Recipe Notes

Garnish extra evaporated milk to serve.

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