Somewhere between the cool, refreshing lassi at a Pakistani restaurant, and the dense, sweet mango pudding that appears at a dim sum feast, is this creamy mango dessert. Pantry items and a mango—that’s it. Cook it the day before, then spoon the chilled pudding and a bit of whipped cream into wine glasses for a cool, pretty summer dessert.
- 1 ripe mango—peeled and fruit cut into small pieces
- 1 box ‘cook and serve’ vanilla pudding mix
- Grated nutmeg
- Whipped cream
Pureé mango in food processor or with immersion blender. Cook pudding according to package directions but only use 1 ¾ cups milk. Cover cooked pudding with saran wrap and let cool ½ hour. Stir mango thoroughly into pudding and chill overnight. Whip ½ cup heavy cream with 1 tblsp confectioners sugar and a few drops of vanilla. Spoon pudding and a little whipped cream alternately into wine glasses—they will run together, but don’t stir. Top with whipped cream and a grating of fresh nutmeg.
The Kitchen Hive