Mango Pudding: Cold and Delicious

By Francisco Miranda

This type of pudding is typically made during the summer in Mexico. This is because the fruit ripens in the summer and mango fruit does not store well. Fresh mango is available throughout the year in the tropics.

Mangos in the U.S. come mostly from Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti. These countries harvest their mango crops at different times of the year, which means we get to enjoy mangos all year round.

Mangoes are also used to make other desserts such as cakes and ice cream. These desserts are typically low in calories, but high in fiber. Mango desserts are also high in vitamins and antioxidants.

Ingredients

Mangoes are the primary ingredient in mango pudding. This fruit should be used in desserts only when it is very soft to ensure it is fully ripe. A ripe mango is generally red, orange and purple.

This type of pudding typically contains gelatin to provide the desired texture. This practice is not universal, as some people prefer recipes that only call for natural ingredients. Flour or cornstarch is also a common thickening agent for this type of pudding.

Whole eggs are usually used to make this kind of pudding. Whole or condensed milk is also a common ingredient in this type of dessert. These pudding recipes typically call for additional sugar. Some recipes also use slices of mango as a topping for the pudding.

Preparation

The primary ingredients are mixed in a large bowl. This is commonly done by hand, although some recipes specify mixing the ingredients in a blender. This mixture must be heated to a low boil until it reaches a thick consistency. It must be stirred frequently to ensure it doesn't burn.

The pudding is then poured into a serving container, typically a bowl or mold. Some recipes call for allowing the mixture to cool first. Other recipes call for pouring the pudding into the containers while it is still warm.

The pudding should then be refrigerated until cold, typically a minimum of three hours. The pudding should be very thick at this point. Mango slices may be added just before serving. Mango pudding should be served while cold.

Mexican Pudding Recipe

Ingredients:

• 3 mangos
• 1 can of evaporated milk
• Sugar as desired

Preparation:

Peel and dice the mangos.

Liquefy/puree the mango with milk and sugar.

Refrigerate before serving (for about 1 ½ hour).

Servings: 4-6

Buen provecho!

About Francisco

"Pancho Taco"

I still remember the joy I felt when at seven years old my mother asked me to help her by preparing food for all of the relatives that my parents used to invite every other Saturday, at that moment I began my affair with Mexican cuisine.

Cooking brings deep pleasure to many of us.

If you have not yet experienced this, I hope you will take some time to let it happen. It is a good way to slow down and connect with your creative side.

There is always something to learn and simple pleasures to be found.

I wish you every joy and success in your cooking adventures.

Buen provecho!

Francisco (Pancho Taco)

Your Mexican Recipes Expert

[http://www.panchotacomexicanrecipes.com]

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