Description
Indulge in these creamy Tropical Mango Pudding Cups, bursting with vibrant tropical flavors! With a velvety texture made from fresh mango, cream, and a hint of sweetness, this gluten-free dessert is perfect for summer gatherings or any sweet craving.
Ingredients
Units
Scale
Produce:
- 1 cup mango flesh (pureed)
- 1 mango (diced, for garnish)
Baking & Spices:
- 2 tbsp sugar
Dairy:
- 1 cup heavy cream
- 1 cup milk
Desserts:
- 1 tbsp gelatin sheets (or 1 packet powdered gelatin, about 2 1/2 tsp)
Instructions
Prepare the Gelatin:
- Soften the Gelatin:
- Soak the gelatin sheets in cold water for 5–10 minutes until softened. If using powdered gelatin, dissolve it in 2 tbsp of cold water and let it bloom for 5 minutes.
Make the Pudding Base:
- Heat the Cream and Milk:
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm (but not boiling).
- Add the Gelatin:
- Remove the saucepan from heat and stir in the softened gelatin until fully dissolved.
- Incorporate the Mango Puree:
- Let the cream mixture cool slightly, then stir in the mango puree until smooth and well combined.
Assemble and Chill:
- Pour into Cups:
- Divide the mixture evenly among 6 serving cups or ramekins.
- Chill:
- Cover and refrigerate for at least 4 hours, or until the pudding is set.
Serve:
- Garnish and Enjoy:
- Top each pudding cup with diced mango and serve cold. Optionally, add a sprig of mint or a drizzle of mango syrup for extra flair
Notes
- Use fresh, ripe mangoes for the best flavor. Frozen mango can be used but should be thawed before pureeing.
- Adjust sweetness by adding more sugar to taste before combining the mango puree with the cream mixture.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: No-Bake
- Cuisine: Tropical-inspired
