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Honey Mango Pudding
  Summer..and I'm reminded of mangoes. Brings back nostalgic memories of my childhood days at home picking and eating mangoes fresh from our backyard. Raw and ripe mangoes never failed to impress me and I was too happy to indulge even on raw mangoes with a dash of salt and chilly powder. The pantry would be stacked with different varieties of mangoes and then it would be a mini feast with pickles, mango curries, milkshakes, puddings, ice cream...Also during this season whenever I visit a friend's or relative's place there would be another welcomed treat with mangoes!  I was too happy to see few varieties of mangoes at my local grocery store and couldn't control my excitement on seeing my favourite Alphonso mangoes! I had bought few mangoes before and we felt it tasted bland-neither sweet nor sour and on seeing the ripe Alphonso, we didn't feel like having the other ones; when I decided to make a pudding out of it. It was a very long time since I had mango pudding or made one at home and since I had all ingredients in my pantry I decided to give it a shot. I always enjoy the puddings made at home since everything can be adjusted according to your taste and this one-Honey Mango Pudding is no exception. The combo of milk, condensed milk, honey, fresh mango puree imparts a creamy texture and a wonderful flavour that you may have it as such without any topping. A light dessert to go with any meal.And tastes so rich that you cannot stop yourself with a single scoop :) Ingredients: Whole milk - 2 cups Condensed milk- 1/2 of 400g can Honey - 2 tbsp Mangoes - 2 medium sized Gelatin - 3 tsp Water for dissolving gelatin - 1/4 cup Method: In a sauce pan add condensed milk to milk and stir well until well incorporated.Dissolve gelatin in water and stir well. Keep aside.Double boiling technique is used for preparation. For this place a large pan with enough water on the stove top and place the small sauce pan with the mixture on this. Now heat at medium flame with continuous stirring, otherwise the condensed milk being heavier than milk may sink to the bottom and get burnt.Continue cooking with continuous stirring till the water starts boiling in the pan below.When steam starts coming out from the small saucepan(do not allow this mixture to boil) immediately turn off heat, add dissolved gelatin, stir well to remove any lumps and when the gelatin has completely dissolved, remove the sauce pan.Allow it to cool.Meanwhile chop mangoes and blend them well in a blender.Add the cooled mixture to the blender and again blend until well mixed. If you have a small blender you may have to do in batches.Pour it into pudding moulds and refrigerate for couple of hours until well set. This pudding melts if kept outside and hence should be taken out of the refrigerator only during serving time.If you wish you may unmould the pudding from the moulds and serve with a dollop of whipped cream, fruits or any other topping of your choice.Enjoy honey flavoured creamy pudding! This goes to: Mango Mela event hosted by Srivalli of Cooking 4 all Seasons.  Original Recipes event hosted by Lore.  Pooja. Other Desserts:           related searches : Honey
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