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
  • Milk
  • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.