Mango Pudding

Nutrition values are AI-estimated based on ingredients.

• 1 mango
• 3/4 cup milk
• 1/4 cup sugar
• 2 tbsp cornflour
• 2 tbsp milk
• Dash of vanilla extract
• Squeeze of lemon
• Fresh mint or basil leaf (for garnish)

1. 1Peel, core, and roughly chop one mango.
2. 2Place the chopped mango and about 3/4 cup milk into a blender jar and blend until a smooth puree forms.
3. 3Pour the mango-milk blend into a non-stick pan, add about 1/4 cup sugar, and stir to combine.
4. 4Heat the mixture on a low flame, stirring constantly, until it comes to a rolling boil.
5. 5In a separate small bowl, mix about 2 tablespoons of cornflour with roughly 2 tablespoons of milk to create a smooth slurry.
6. 6Pour the cornflour slurry into the boiling mango mixture.
7. 7Add a dash of vanilla extract to the mixture.
8. 8Continuously stir the mixture, initially with a spatula and then with a whisk, until it thickens significantly into a glossy, custard-like consistency.
9. 9Remove the pan from the heat and add a few squeezes of fresh lemon juice, mixing thoroughly.
10. 10Pour the hot pudding mixture into individual greased ceramic ramekin molds.
11. 11Refrigerate the molds for 5-6 hours or overnight for the pudding to set completely.
12. 12After chilling, gently run a small knife around the inner edges of each ramekin to loosen the pudding.
13. 13Invert the ramekin onto a serving coaster and gently release the pudding.
14. 14Garnish each pudding with a fresh mint or basil leaf before serving.

These instructions are our analysis of the original video. Watch on YouTube →