Mango Saffron Pudding | How to make Mango Saffron Pudding

0.0 from 0 reviews
Rate It!
By Lubna Karim
Created on 4th Jun 2016
  • Mango Saffron Pudding, How to make Mango Saffron Pudding
Mango Saffron Puddingby Lubna Karim
  • Mango Saffron Pudding | How to make Mango Saffron Pudding (4 likes)

  • 0 reviews
    Rate It!
  • By Lubna Karim
    Created on 4th Jun 2016

About Mango Saffron Pudding

A yummy mango dessert.

Mango Saffron Pudding, a deliciously finger licking recipe to treat your family and friends. This recipe of Mango Saffron Pudding by Lubna Karim will definitely help you in its preparation. The Mango Saffron Pudding can be prepared within 10 minutes. The time taken for cooking Mango Saffron Pudding is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mango Saffron Pudding step by step. The detailed explanation makes Mango Saffron Pudding so simple and easy that even beginners can try it out. The recipe for Mango Saffron Pudding can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mango Saffron Pudding from BetterButter.

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People
Mango Saffron Pudding

Ingredients to make Mango Saffron Pudding

  • 1½ cups Mango puree
  • 2½ cups Milk, at room temperature
  • 1 cup fresh cream
  • 2-3 tbsp. Corn starch
  • 5 tbsp. Sugar (adjust to taste)
  • ½ tbsp. Vanilla essence
  • 3-4 tbsp. diced Mango pieces
  • ½ tbsp. Saffron

How to make Mango Saffron Pudding

  1. In a thick bottom vessel, whisk milk, cream, saffron and corn starch. Whisk till corn starch is completely dissolved. On a medium heat, bring this mixture to boil by stirring continuously.
  2. Now add mango puree, sugar and vanilla essence and stir for another 1-2 minutes on medium flame.
  3. Add the sugar and combine well. Cook for 1-2 minutes by gently stirring. Turn off the flame and remove the vessel from heat. Leave it on kitchen counter to cool down.
  4. Strain using soup strainer in a bowl to avoid lump. Seal the bowl with a cling film to avoid the formation of skin as the pudding chills.
  5. Transfer this bowl to refrigerator and chill overnight or for at least 6-7 hours.
  6. Serve chilled by garnishing with fresh diced mango pieces and saffron strands.
My Tip: The correct consistency for the chilled custard is that it should be lacy and ribbony when you pour it.

Reviews for Mango Saffron Pudding (0)