Dive into the creamy decadence of eggless Mango Pudding and Mango Fudge desserts that capture the essence of summer in every spoonful.
EGGLESS MANGO PUDDING
2 ripe Alphanso mangoes
¼ cup sugar
¼ cup corn flour
1½ cups milk
A pinch of salt
1 lemon wedge
Chopped ripe mangoes for garnish
Fresh mint sprigs for garnish
1. Peel the Alphanso mangoes. Roughly chop them and transfer in a blender jar. Add sugar and blend to a fine paste.
2. Take corn flour in a bowl add ½ cup milk and mix till well combined.
3. Heat a deep pan add the blended paste and remaining milk mix and cook till the mixture comes to a boil. Add salt and the corn flour-milk mixture and continuously mix and cook for 2-3 minutes or till the mixture thickens. Switch the heat off.
4. Squeeze the juice of lemon and mix well. Transfer the mixture into individual moulds and allow the mixture to cool completely.
5. Place the moulds in the refrigerator for 5-6 hours or till set completely.
6. Gently de-mould the pudding on to individual serving plates. Garnish with chopped mangoes and mint sprigs. Serve immediately.
¾ cup fresh ripe mango pulp
3-4 tbsps unsalted butter
1 cup condensed milk
¾ cup grated khoya/mawa
Ghee for greasing
Large pinch of green cardamom powder
Slivered almonds for garnish
Slivered pistachios for garnish
1. Grease a barfi tray with some ghee.
2. Heat butter in a non-stick pan. Add mango pulp and cook for 5-6 minutes stirring continuously. Add condensed milk and cook for 5-6 minutes stirring continuously.
3. Add khoya/mawa mix and cook till it melts. Add cardamom powder and mix well.
4. Pour the mixture into the greased tray and top with slivered almonds and pistachios. Set aside till it cools down and sets.Serve.
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