I know I have committed a sacrilege! The rains are already here…the mangoes are almost on their way out and not a single post with mangoes on divinetaste this season!
I don’t know how this happened! That I have been travelling and attending to certain uncertainties of life is no excuse! And this doesnt mean that I have not been enjoying mangoes this season.
Ro and I enjoyed a few crates of mangoes in Mumbai. And when Hari and me arrived at my parents, the first crop of the sweetest organic mangoes from my parents garden welcomed us. Truth be told, as always I ate mangoes more than I cooked with it this season too!
But then, I had to make something with the king of fruits, before he bid adieu this time. It had to be something really quick and simple to make too and that’s when I thought of this pudding. It is so simple and easy, yet has a touch of elegance to it, thanks to the royal mango!
One of the greatest discoveries and joys for me this season is to know that Hari loves mangoes too! And yes, he did eat this pudding too, but ofcourse with some dramatic story telling from my end! But the person who really relished this was my brother who has a discerning taste for good food.
I have been spending these last few days in my parental home before we board the flight back to Mumbai the following week, recuperating from my allergic cold, spending time with grandma and taking pictures. The gulmohar trees in the bylanes, the lush foliage overlooking the house and the sights of the green leaves from the windows is not just soothing, but also calming, enlivening and rejuvenating. As refreshing as my mother’s loving care!
Easy Mango Pudding Recipe
You could substitute the cream with milk, but keep in mind that the cream adds a lot of creaminess and texture to the pudding. Like I said above, you could dress it up with chopped mangoes or praline*.
300 ml (1 1/4 cup) milk
200 ml (3/4 cup) fresh cream (I used 25% fat)
1 mango, peeled, cut and pureed (1 cup mango puree)
60 gm (4 tbsp sugar)
2 tbsp custard powder or cornstarch
In a medium sized bowl, assemble all the ingredients and beat with a whisk or an electric blender until smooth and there are no lumps.
In a saucepan, bring this entire mixture to a boil on a medium low flame, stirring all the while, about 8 to 10 minutes.
Pour into individual bowls or a single bowl, bring to room temperature and cool in the refrigerator for a couple of hours before serving.
Praline recipe here.
Makes 4 medium or 6 small servings
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