I have been thinking a lot about a mango pie I had at a friend’s sometime back. Inspired by those flavors I made this pudding. Two of my daughter’s favorite things, mangoes and raspberries, thrown together and out came this very simple, easy and less than 5 ingredient delight.
This pudding dessert is beautiful enough for a celebration.
PrintCreamy Mango Pudding
- Yield: 6 to 8 servings 1x
Description
Creamy, vibrant mango pudding topped with berries or jam is a deliciously easy dessert to create with in only a few ingredients.
Ingredients
- Mango pulp- 2 cups
- Cream cheese (softened)- 1 cup
- Water- 1/2 cup
- Agar Agar (or gelatin)- 1 tablespoon
- 1 cup fresh berries
Instructions
- In a small saucepan bring water to a boil. Turn heat off. Add agar agar. Stir vigorously until it dissolves completely. Set aside to cool to a room temperature.
- In a big mixing bowl, using an electric mixer whisk the cream cheese on medium high speed, until light, 3-5 minutes.
- Add mango pulp and room temperature agar agar. Whisk until well incorporated.
- Pour into serving bowls. Put it in the refrigerator until chilled and set, at least 3-4 hours.
- Top with some berries (I used raspberries). Serve chilled.
- Category: Dessert
Frequently Asked Questions
Can I use frozen mangoes instead of fresh for the creamy mango pudding?
Yes, you can use frozen mangoes, but make sure to thaw them and drain any excess liquid before blending to maintain the pudding’s creamy texture.
What type of cream is best for the creamy mango pudding?
Heavy cream works best for this recipe as it whips up nicely and gives the pudding a rich, creamy consistency.
How should I store leftover creamy mango pudding?
Store the pudding in an airtight container in the refrigerator, and it should last for up to 2-3 days.
