Mango Saffron Pudding | How to make Mango Saffron Pudding

By Lubna Karim  |  4th Jun 2016  |  
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  • Mango Saffron Pudding, How to make Mango Saffron Pudding
Mango Saffron Puddingby Lubna Karim
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About Mango Saffron Pudding Recipe

A yummy mango dessert.

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.

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