Name: Mango Saffron Pudding recipe by Lubna Karim at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
Now add mango puree, sugar and vanilla essence and stir for another 1-2 minutes on medium flame.
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.
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.
Transfer this bowl to refrigerator and chill overnight or for at least 6-7 hours.
Serve chilled by garnishing with fresh diced mango pieces and saffron strands.

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