Baked Mango Pudding Food

THE MANGO PUDDING RECIPE

Steps:

• Cut the mango into the half. Use a knife to cut criss-cross on the flesh to make some dices.
• Keep it for the subsequent step.
• Remove the remaining flesh from the skin and the pit.
• Place the mango flesh in the blender. Add the water as in the recipe. Blend the mango until it becomes a smooth puree.
• Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.
• Add the cream and milk to the puree.
• Put cold water in a small pan.
• Dissolve the gelatin in the cold water.
• Let it sits for five minutes to allow it to bloom.
• Now add the sugar into the Bloomed gelatin. Heat it slowly until the sugar dissolved. Remove from heat.
• Pour the gelatin mixture slowly into the mango puree mixture.
• Pour it through the strainer for the second time.
• Place some mango cubes in the cup.
• Fill up the molds with the mixture.
• Use the tip of a folded kitchen tissue to break the bubbles.
• Cover with cling film and chill for at least two hours or until the pudding is set.
• Add a teaspoon of milk (or coconut milk) on the pudding.
• Decorate with more mango cubes and mint leaves.

THE ABSOLUTELY BEST MANGO PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cover the bottom of an 8x8-inch square pan with mango slices; sprinkle with 1/2 cup sugar.
• Combine butter and remaining sugar in a bowl; cream together with a fork until smooth. Beat in eggs, 1 at a time, until combined. Stir in vanilla extract.
• Sift flour and baking powder together in a bowl. Pour flour mixture into butter mixture; stir until combined. Stir in milk slowly until smooth; spoon milk mixture over mangos.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

QUICK MANGO PUDDING

Steps:

• Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

BAKED MANGO PUDDING

Steps:

• Cream butter and sugar; then add the egg, beating well.
• Work in the sifted dry ingredients and form a soft dough.
• Spoon mangoes into a greased ovenproof dish and top with the cake batter.
• Bake in an oven of 180°C (375°F) for about 35 minutes or until done.
• In the meantime, combine the cream, sugar and vanilla in a small saucepan and bring to the boil then reduce heat. Then pour over the pudding as soon as it has been removed from the oven.

MANGO PUDDING CUPS

Steps:

• Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
• Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
• Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won't reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
• Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!

MANGO PUDDING

Steps:

• Use a vegetable peeler to peel mangos.
• Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
• Place mango in a blender or food processor.
• Add 1/4 lime and blend until perfectly smooth.
• Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
• This also tastes good with just the pureed mango.

SIMPLE MANGO PUDDING

Steps:

• Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
• Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
• Refrigerate until set, at least 4 hours.