Mango Milk Pudding
Mango Milk Pudding
It’s that time of the year where mangoes are everywhere, so I decided to put a tropical twist to my usual Japanese milk pudding. I’m calling this Mango Milk Pudding (or Mango Panna Cotta, that also works.)
Ingredients
mango custard
- 2 medium ripe mangoes
- 2 tbs milk (or coconut milk)
- 1/4 tsp unflavored gelatin powder
- sugar if your mangoes are on the sour side
milk pudding
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 tbs sweetened condensed milk (adjust according to taste)
- 1/4 tsp unflavored gelatin powder
- 1/2 tsp vanilla extract
Instructions
- Purée the mangoes in a blender. Transfer to a pan.
- Add the milk and gelatin powder. Mix.
- Heat the mixture at low heat while stirring constantly. When the mix mixture starts to boil, remove from heat.
- Pour the mango mixture on prepared pudding jars and let it set. (To get the slanted look, I positioned the jars in a 45-degree angle. I used a loaf pan lined with kitchen towel to position the jars steadily while the custard hardens)
- On a separate pan, mix the whole milk, heavy cream, vanilla extract and gelatin powder.
- Heat under low until the milk mixture starts to bubble. Remove from heat and pour over hardened mango custard jars.
- Add diced mangoes as topping. You may add a layer of tapioca starch or crushed graham for added texture.
- Cover the jars and chill before serving.
