Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is light, flavorsome and easy to prepare. The lusciousness of mangoes is unbeatable and every bite is amazing! The pudding calls for few ingredients and can be made into a vegan dessert as well!
Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is perfect to celebrate the ongoing summer season! The rich flavor from mangoes makes for an amazing base for making desserts. As we are extremely fond of mangoes, this pudding is the perfect excuse for a bite of dessert. Do you love mangoes as much as we do at our place ?!! If not then do try my 10 Minute Egg free Gelatin Free Chocolate Pudding 🙂 This chocolate pudding is again an easy dessert to put together and tastes fabulous!
Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is made without corn flour or gelatin. Although you can use these ingredients but I’ve kept things vegetarian. Besides, this recipe just calls for just 5 ingredients. It is that easy and super quick! The texture of the pudding is smooth and silky. It looks pretty and can be made ahead for a party or potluck etc.
Although you can use gelatin in place of agar agar. It won’t change the taste or the texture either.
This pudding can be made vegan as well. I have mentioned the variations below in the recipe card.
Some recipes with mangoes
Mango Ice Cream (egg free, 3 ingredients)
Let us make some Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding.
Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.
Sieve this pureed mango and set it aside.
Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.
Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.
Mix well until well combined. Cook for 2-3 minutes.
Then add the cream and mix well.
Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.
Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.
Pour the pudding mixture into individual bowls or in a large bowl.
Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.
Ingredients –
3 nos. Alphonso mangoes (peeled and cubed)
1/4 cup sugar
1/2 cup water
10-12 strands of agar agar (8 grams approximately)
1/2 cup fresh cream (use coconut cream for vegan version)
1/4 cup milk (use coconut milk for vegan version)
Directions –
Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.
Sieve this pureed mango and set it aside.
Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.
Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.
Mix well until well combined. Cook for 2-3 minutes.
Then add the cream and mix well.
Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.
Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.
Pour the pudding mixture into individual bowls or in a large bowl.
Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.
Love,
Shreya
Adapted from China Sichuan food