2 Easy Mango Pudding Recipes | No Oven
Автор: Banglar Rannaghor
Загружено: 2025-04-04
Просмотров: 83488
Looking for a rich, creamy dessert that's super easy to make? Try this delicious mango flan—a tropical twist on classic flan! Made with ripe mangoes, a hint of lime, and gentle spices, this pudding is steamed to perfection with a golden caramel base. No oven needed, no fancy tools—just simple ingredients from your kitchen.
Ingredients:
1 ripe mango
¼ cup sugar (for mango puree)
2 tsp lime juice
¼ tsp ground ginger
Splash of water
¼ cup + 2 tbsp sugar (for caramel)
2 tbsp water (for caramel)
2 large eggs
1 cup evaporated milk
Step 1: Make the Mango Puree
Peel and dice the mango. In a blender, combine the mango pulp, ¼ cup sugar, lime juice, ginger powder, and a splash of water. Blend until smooth and silky (this is your puree).
Pour the mango puree into a saucepan and cook over low heat for 3–4 minutes, stirring occasionally, until it slightly thickens. Set aside to cool completely.
Step 2: Make the Caramel
In a small pan, add ¼ cup + 2 tbsp sugar and 2 tbsp water. Cook over medium heat, but don’t stir—just let it bubble. Once it starts changing color around the edges, reduce the heat to low and gently swirl the pan to even out the caramel. Continue cooking until it turns a deep golden brown.
Quickly pour the hot caramel into 2 ramekins, coating the bottoms. Set them aside to let the caramel harden.
Step 3: Make the Flan Base
In a bowl, whisk 2 eggs until well mixed. Add in the evaporated milk and the cooled mango puree. Whisk until smooth—no lumps. For the silkiest texture, strain the mixture through a fine mesh sieve into a cup or bowl.
Step 4: Steam the Flan
Carefully pour the mixture into the ramekins over the set caramel. Cover each ramekin tightly with aluminum foil.
Place them in a steamer and steam over low heat for 30–35 minutes, or until the flan is just set (a knife or skewer inserted should come out mostly clean).
Step 5: Cool and Serve
Let the ramekins sit uncovered for about 10 minutes. Then cover and refrigerate for at least 2 hours, or until fully chilled.
To serve, run a knife around the edge of each flan and gently invert onto a plate. The caramel will flow beautifully over the top.
Enjoy your creamy, tropical mango flan—super yummy and surprisingly easy to make!
Let me know if you want a version with condensed milk or without eggs too!
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