Regardless of whether it was mango season or not, my family made this effortless mango pudding that was served with tea in the evenings or as light dessert after a heavy meal. All you need is a little time to let the gel set before you can serve it. Because the fruit is naturally very sweet, I don’t find the need to add any sugar. Just a sprinkling of fresh ground cardamom and a few chopped nuts for contrast and texture are all that is needed.
Note: Each mango can from India contains about 850 g or a little over 3¼ cups of purée. It is also often called pulp, though the consistency is of a thick smooth liquid.
- Sprinkle the gelatin over the water in a small bowl and allow to bloom for 5 to 6 minutes.
- While the gelatin blooms, mix the cardamom with the mango and maple syrup in a medium saucepan. Heat on low until it just starts to simmer, about 5 to 8 minutes. Whisk in the bloomed gelatin and heavy cream until smooth and no lumps remain.
- Remove the saucepan from heat and divide the liquid between four individual ramekins or serving bowls. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours until the mixture sets and is firm to touch.
- Garnish with chopped pistachios before serving.
Nik Sharma is an award-winning freelance food writer and photographer. He also writes a recipe-based food column for the San Francisco Chronicle called A Brown Kitchen and is also the author of the blog A Brown Table. His first cookbook, Season (Chronicle Books), was published in October 2018. He lives in Oakland, California.