How To Make Eggless Homemade Mango Pudding

Cut the mangoes in half. Scoop out all the mangoes and place them in a blender. If you don’t have a blender, you can use a food processor instead.

Add 200g milk and blend it with the mangoes until smooth. Make sure there are no mango bits or chunks left.

Soak 20g of gelatin in water until you achieve a slightly thick jelly-like liquid.

In a pot, add 200g milk, 20g sugar, and bloomed or soaked gelatin.

Cook on low heat and bring to a boil.

Once it boils, turn off the heat and pour the mango mixture into the pot.

Stir and mix the ingredients well.

When the pudding mixture is completely blended, pour it into your chosen molds, such as dessert bowls or serving cups.

Allow the pudding mixture to cool down before placing it in the fridge.

Once it cools, cover it with a lid or clean wrap.

Chill it in the fridge for 2 hours or until the pudding firms up and sets.

Serve the mango pudding with toppings like sliced mangoes or blueberries.