Lassi Kind of Mango Puddings (Bill Granger)

Raise your hands up if you like mangoes!
The hands up me says... Me me me me me me...

Raise your hands up if you like mango pudding!!!
The hands up me says... Me me me me me me me me me me me me me me...

I wish that I have more than a pair of hands to tell you how much I like mango and mango puddings. Seeing lots of mangoes in our local market, I'm thinking and craving a lot for mango puddings.

There are two types of mango puddings that I have made before and they were made with evaporated milk. After seeing Bill Granger's preference of not using evaporated milk in his mango puddings, I'm curious to try his version which is made of yogurt and cream and has a rather lassi-like texture.

After enjoying these puddings, yes that I like to make some little judgement here... and these are the few things that I really like about this recipe:

• The amount of sugar added into these puddings can be adjustable accordingly to the sweetness of the mangoes used. I have reduced the amount of sugar dramatically from 115g to 40g and the sweetness is still good enough for us.
• Instead of using 3 tbsp of natural yogurt and 3 tbsp of cream, I have chosen to use the mid-fat option, Greek yogurt (with 10% fat) and it makes the puddings taste really good!
• Lastly, I would highly recommend the addition of lime juice into mango puddings. Unlike these, the mango puddings that I have made without lime / lemon juice loses their bright yellow glow on the next day. Mainly, I think the reason is because the antioxidants in the citrus juice helps to prevent puréed mangoes from browning.

Bill Granger's Lassi Kind of Mango Puddings

Instead of using cream and low fat yogurt, I'm using this mid-fat option.

Dissolve sugar and gelatine in 1-2 tbsp of boiling water.

Purée two of these Kensington Pride mangoes first

Combine all ingredients and purée until smooth

Pour mixture into four bowls

This is not the jelly-like of puddings... Rather the viscous lassi kind. Nice!

Here's the recipe from the book, Bill's Everyday Asian by Bill Granger
(with my modification and notes in blue)

Serves 4

2 gelatine leaves (4.5g) or 1 1/2 tsp powdered gelatine
(I used gelatine leaves)
3 tbsp cream (replaced with Greek yogurt)
115g caster sugar
375g mango flesh, puréed (about 1-2 mangoes)
(I used Kensington Pride which is the fragrant type with moderate fiber)
3 tbsp natural yoghurt
(I used Greek yogurt and used 6 tbsp in total)
1 1/2 tsp lime juice
1 mango, peeled, stoned and diced

Soak the gelatine leaves in cold water or gradually sprinkle the powder over 1 1/2 tbsp water in a medium-sized bowl.

Place the cream (replaced with 2 tbsp water), sugar and soaked gelatine in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat and allow to cool for 2 mins.

Stir in the mango purée, yoghurt and lime juice and whisk (or gently purée) to combine. Pour the mixture into four 180ml bowls, cover and refrigerate for 4 hrs to set. Serve the individual puddings topped with the diced mango.

Enjoy the treat
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