If you’re following my work for some time you must know that Mango is my favourite fruit. I was dying to make some easy dessert with Mangoes but couldn’t manage to make anything with the fruit in this season. And guess what the Mango Pudding happened suddenly, as there was half a packet of cream cheese lying in the refrigerator and I need to use that some way, so, I quickly whipped up this. The pudding recipe is my go to one. And other than mangoes this pudding can be flavoured with anything like Coffee, Matcha powder, and any other fruit pulps etc. Below is how to make this decadent, creamy Dessert. 🙂
Mango Pudding for Two
- Ripe Mango- 1
- Cream Cheese- 100g
- Whipping Cream- ½ cup (measured after whipping)
- Caster Sugar/White or Brown powdered sugar- ½ cup (read note)
- Gelatin- ¾ tbsp (read note)
Cut the mango and make a puree of it by using the food processor, keep aside.
Add the cream cheese in a bowl, whisk it on low-speed by using your electronic hand/stand mixer. Now add whipped cream, mango pulp, and sugar into this, whisk until everything is well blended.
Mix gelatin with ¼ cup of water, keep aside for 10 minutes. Now add another 1/3 cup water into this, and stir (use a hand whisk) over low heat until the gelatin completely dissolves into the water. Care should be taken not to overheat or boil the gelatin. Let the gelatin mixture cooled slightly at room temperature. Add this into the mango mixture while still warm, mix well.
Transfer the Mango Pudding mixture into two 220 ml. jars or you can use any ramekin/bowl for this. Cover the mouth of the jar with aluminium foil or cling film. Keep the jars refrigerated for minimum 8 hours or overnight.
Serve chilled pudding with some fresh fruits on top or fancy them with a scoop of Vanilla Ice-cream. The Mango Pudding tastes great on its own as well.
- Adjust the amount of sugar as per your taste.
- Use Agar Agar in same quantity by substituting Gelatin for a vegetarian version of the Pudding. Read package instructions and use Agar Agar accordingly to the dessert.