Aaj hum banayenge Mango Coconut Pudding – ek aisi no-bake dessert jo sirf kuch hi ingredients se tayyar ho jaati hai. Iska texture itna silky, creamy aur melt-in-the-mouth hota hai ki har bite mein fresh mango aur coconut ka perfect tropical flavour milta hai.
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Ingredients – Mango Coconut Pudding
- 2 cups full-fat milk
- 3 tbsp cornflour (levelled) or vanilla/mango custard powder
- ½ cup milk powder (or condensed milk)
- ½ cup desiccated coconut
- ¼ cup sugar (adjust to taste)
- 14–15 soaked cashews (or soaked almonds), blended into a smooth paste (optional)
- 4–5 sweet ripe mangoes (about 1 kg)
- 1 cup milk (room temperature, for mango puree)
- 2–3 tbsp sugar (for mango puree, optional)
- 8 slices white bread (edges trimmed)
- 1 cup freshly grated coconut (or desiccated coconut)
For Garnishing:
- Fresh mango cubes
- Freshly grated coconut or desiccated coconut
• Use sweet, ripe mangoes like Dasheri, Alphonso, Kesar, or Banganapalli for the best flavour.
• Always use full-fat milk for a rich and creamy texture.
• Keep stirring continuously while cooking the milk mixture to prevent lumps and sticking.
• Let the milk mixture cool to room temperature before assembling the dessert.
• Dip the bread in the mango puree for just 1–2 seconds. Don't soak it for too long, or it will become soggy.
• White bread works best. Avoid whole wheat bread or cake.
• Fresh grated coconut gives the best taste, but desiccated coconut is a good substitute.
• Adjust the sugar according to the sweetness of your mangoes.
• Chill the dessert for at least 3–4 hours (or 1½–2 hours in the freezer) before serving.
• Serve well chilled for the creamiest texture and the best flavour.
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