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Title: Mango Pudding (Eggless)
Categories: Indian, Puddings
Yield: 4 Servings

2 c Mango puree
1 sm Black cardamom; seeds only
200 ml Whole milk; cold
200 ml Heavy cream; cold
2 1/2 tb Corn starch; up to 3 tb
3 tb Sugar; adjust to taste
1 dr Almond extract
2 tb Golden raisins or any dried
- fruit of choice
Grapes, Mangoes, berries, or
- any fruit of choice; to
- serve

Notes:

I use tinned mango-saffron puree available in indian/pakistani
stores, if using fresh, choose the sweetest mango variety.

You can add little bit of saffron for color and flavor.

Black cardamom has a really strong woody aroma so be careful when
using it.

You can substitute with green cardamom powder, though its taste &
aroma will be entirely different (but good).

You can substitute the heavy cream with whole milk but the cream
makes the custard nicely rich and (of course) creamy and delicious.

Adjust the quantity of corn starch and sugar depending on how runny
and sweet your mango puree is. Different brands have different liquid
and sugar content.

The correct consistency for the chilled custard is that it should be
'ribbony' when you pour it.

Crush the cardamom seeds and mix with mango puree. Set aside.

In a large bowl, mix cold milk, cream, and corn starch. Whisk
thoroughly until all the corn starch is completely dissolved.

Pour the mix in a pot on low-medium heat. Whisking continuously let
the mixture warm up. It will take about 5 to 6 minutes.

Once you start seeing little bubbles on the sides, reduce the heat to
low and continue to whisk.

The mixture will thicken fast now and you need to keep a watch.

Once the milk-cream mixture is thickened and starts to bubble in the
middle too, immediately add the mango puree.

Whisk thoroughly and let cook on lowest heat for 1 to 2 minutes. Add
the sugar and combine well. Cook for a minute or so more.

Remove from heat and add the almond extract. Let sit on counter to
cool down a bit.

Strain using your soup strainer in a bowl so that any lumps are
removed.

At this point, you can mix the dried fruit if using. They will swell
lightly as the pudding chills.

Tear a cling film and place it right on the surface of the custard,
this avoids the formation of skin as the pudding chills.

Chill overnight or for at least 5 to 6 hours. Serve with fresh
fruit/nuts of choice.

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
eggless-indian-mango-custard.tx>

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