Makes around 8 - 10 shot glasses/glass verrines
Ingredients
1 Tablespoon Water
1 Tablespoon Water
Method
First - Make the Mango Pudding
Soak the gelatin in water for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add sugar and keep stirring till sugar melts. Strain this mix.
In a another bowl add sugar and cream and whisk till it form soft peaks add the mango puree and mix well. Now add the gelatin mix to the pudding and mix well.
Pour it on to the serving bowl or glass and tap to remove any bubbles keep it to set in the refrigerator.
Second - Make the Milk Pudding
In a tablespoon of water add the gelatin , set it aside for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add the condensed milk and stir.
Strain this mix, then pour this over the chilled / set mango pudding layer and refrigerate till this sets.
The Top Layer - Mango Sauce
In a sauce pan add the water and the gelatin and it aside for 5 minutes to bloom . Heat the water and gelatin till it melts do not bring this to a boil.
Let it cool for 3 to 4 minutes then add mango puree and mix it well, then pour this over the pudding and swirl it till the edges. Refrigerate.
Serve this chilled, garnish it mango pieces or blueberries.
This is a perfect summer dessert! It's so refreshing and cool.
I used shot glasses/glass verrines to make these, but, you can use one big serving bowl to set this pudding.
Labels : Shot Glass Desserts and Verrines, Sweets & Desserts, Mango Sauce, Mango, Party pleasers, Kids delight, Sunday Funday
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