Baked Mango Pudding Recipes

Steps:

• Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
• Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
• Refrigerate until set, at least 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

Steps:

• Cream butter and sugar; then add the egg, beating well.
• Work in the sifted dry ingredients and form a soft dough.
• Spoon mangoes into a greased ovenproof dish and top with the cake batter.
• Bake in an oven of 180°C (375°F) for about 35 minutes or until done.
• In the meantime, combine the cream, sugar and vanilla in a small saucepan and bring to the boil then reduce heat. Then pour over the pudding as soon as it has been removed from the oven.

Steps:

• Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
• Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
• Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won't reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
• Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cover the bottom of an 8x8-inch square pan with mango slices; sprinkle with 1/2 cup sugar.
• Combine butter and remaining sugar in a bowl; cream together with a fork until smooth. Beat in eggs, 1 at a time, until combined. Stir in vanilla extract.
• Sift flour and baking powder together in a bowl. Pour flour mixture into butter mixture; stir until combined. Stir in milk slowly until smooth; spoon milk mixture over mangos.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

Steps:

• Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

Steps:

• Drain mango slices, reserving 1/2 cup juice. Place mango slices and reserved juice in a bowl. Beat with an electric mixer until pureed.
• Bring 2 cups water to a boil in a large saucepan. Add gelatin; stir quickly until dissolved. Pour in sugar and stir until dissolved. Add remaining 1 cup water. Remove from heat and let cool, about 5 minutes.
• Mix pureed mango and 2 cups plus 2 tablespoons heavy cream into the water mixture; mix well. Pour into 8 dessert cups.
• Refrigerate until set, at least 4 hours.

Steps:

• In a bowl, mix the Jelly Crystals and the boiling water until it is dissolved.
• Add the cold water and the evaporated milk and stir in the diced mango.
• Pour into a pudding mould or bowl and refrigerate overnight or until set.
• Once set you can either run hot water on the outside of the bowl to loosen the pudding and turn it onto a plate or just spoon it into individual bowls.

Steps:

• Use a vegetable peeler to peel mangos.
• Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
• Place mango in a blender or food processor.
• Add 1/4 lime and blend until perfectly smooth.
• Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
• This also tastes good with just the pureed mango.