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| Main ingredients | Alphonso mangoes, Sugar, Corn flour, Milk, Salt, Lemon, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Desserts |
| Prep time | 5-6 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 ripe Alphonso mangoes
- ¼ cup sugar
- ¼ cup corn flour
- 1½ cups milk
- A pinch of salt
- 1 lemon wedge
- Chopped ripe mangoes for garnish
- Fresh mint sprigs for garnish
Method
- Peel Alphonso mangoes, roughly chop the flesh and transfer into a blender jar. Add sugar and blend to a fine paste.
- Take corn flour in a bowl, add ½ cup milk and mix till well combined.
- Heat a deep pan, add the mango paste and remaining milk, mix and cook till the mixture comes to a boil. Add salt and the corn flour-milk mixture, stir continuously and cook for 2-3 minutes or till the mixture thickens. Switch the heat off and let the mixture cool completely.
- Squeeze the juice of lemon and mix well. Transfer the mixture into individual moulds and allow the mixture to cool completely.
- Place the moulds in the refrigerator for 5-6 hours or till set completely.
- Gently de-mould the pudding on to individual serving plates. Garnish with chopped mangoes and mint sprigs. Serve immediately.
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