No Bake Eggless Mango Pudding

Author: Maria Jose Martin
Print Recipe

Ingredients

  • 2 Ripe Mangoes divided (550-600 gms approx) (I used Alphonso Mango)
  • 250 ml Whipping cream 1 cup
  • 3-5 tbsp Icing sugar depending on the sweetness of the mangoes
  • 1/4 cup Milk refer notes
  • 10 gms Gelatine 1 sachet
  • 1 cup Mango juice I used store bought mango juice
  • 12-15 Ladyfinger / Tiramisu Biscuits depending on your serving dish (refer notes for substitute)
  • Pistachio Nuts for garnishing, optional

Instructions

  • Dissolve gelatine in 1/2 cup hot water and set aside.
  • Make a puree with 1 mango, 1/4 cup milk and dissolved gelatine. Cut the second mango into bite size pieces and keep aside.
  • Add 3 tbsp Icing sugar to whipping cream and whip till medium - stiff peaks form, make sure you dont over beat it.
  • Add the mango puree to the whipped cream and gently fold in, till everything is combined and uniform in colour. Do a taste test and add more icing sugar, if required.
  • For layering the pudding:
  • You can serve it in a single dish or in individual serving dish.
  • Arrange half of the bite site mangoes in the serving dish as the first layer. Dip the biscuits in mango juice and place it on top of the mangoes.
  • Pour half of the pudding mix on top of the biscuits. Repeat the biscuit layer, followed by pudding mix. Add the remaining mangoes on top of the final pudding layer.
  • Refrigerate for 4 hours or overnight. Garnish with Pistachio nuts, before serving.

Notes

You will get around 8-10 servings, depending on the size of the serving dish.
You can use any biscuits that you use for layered puddings, instead of ladyfinger / tiramisu biscuit. You can also use pound cake/ sponge cake instead of biscuits. Alternatively, you can skip the biscuits / cake completely and just this as mango mousse cups.
You can use more mangoes while layering the pudding, in addition to the bottom and top layer of mangoes, you can add one in the middle too.
You can use china grass / agar agar instead of gelatine.
If you prefer a more creamier / richer pudding, you can use evaporated milk instead of regular milk.