Tropical Mango Pudding

Tropical Mango Pudding
Makes:
6
servings (1/2 cup each)
Prep Time:
20
minutes
Total Time:
60
minutes
based on 4 reviews
1
Fruits are used throughout Mexican cooking and desserts are no exception. In this tropical delight, fresh juicy mangoes are puréed with a touch of cinnamon and rum then blended into a simple cooked pudding. This scrumptious dessert is easy to whip up for family meals yet elegant enough for dinner parties.

In this recipe:

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Ingredients:

  • 1/4 cup corn starch
  • 2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/2 cup water
  • Pinch salt
  • 2 cups chopped fresh mangoes (about 2 medium)
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon rum (optional)
  • Garnish suggestions: Swirl of Mexican cajeta sauce, chopped nuts, fresh berries or a sprig of fresh mint

Directions:

PLACE cornstarch in medium, heavy-duty saucepan. Gradually add evaporated milk, stirring constantly, until cornstarch is dissolved. Add sweetened condensed milk, water and salt. Place saucepan on burner. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, until mixture thickens. Remove from heat. Pour mixture into large bowl. Let cool for 30 minutes.

PLACE mangoes, cinnamon and rum in blender; cover. Blend until smooth. Pour mango mixture into cooled milk mixture; stir. Place maicilla in blender; cover. Blend until well blended.

POUR the maicilla into dessert bowls or glasses. Refrigerate for at least 2 hours. Garnish as desired.


Reviews:

Review This Recipe

Mango Pudding

 Star(s)

Bernice Ryan from Swansea, MA

I made this as a special addition to a birthday party. I should have made more. It was gone before the birthday cake!! Everyone LOVED it!

Read More Reviews

Review This Recipe
  •  Star(s)

    Mangolicious!

    Maria Kelly from

    I love the taste of fresh mango and this pudding recipe satifies the craving.

  •  Star(s)

    Mango Pudding

    Bernice Ryan from Swansea, MA

    I made this as a special addition to a birthday party. I should have made more. It was gone before the birthday cake!! Everyone LOVED it!

  •  Star(s)

    Pairs perfectly

    G Mateo Barnett from Houston, TX

    I have friends that don't eat my Tres Leches - The Mango pudding was a perfect alternative for these people. I placed shaved nutmeg on the side for color and it tasted good too.

  •  Star(s)

    EASY AND DELIGHTFUL

    LULA JOHNSON from BROOKSVILLE, FL

    MY GRANDDAUGHTER AND I MADE THIS RECIPE FOR THINKING DAY. I SEARCHED FOR A MEXICAN DESSERT AND THIS ONE IS A BIG HIT. VERY EASY AND LESS TIME COMSUMING TO MAKE. THIS WOULD MAKE A GREAT COOL SUMMER DESSERT.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Tropical Mango Pudding

    Ingredients

    • 1/4 cup corn starch
    • 2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
    • 3/4 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
    • 1/2 cup water
    • Pinch salt
    • 2 cups chopped fresh mangoes (about 2 medium)
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon rum (optional)
    • Garnish suggestions: Swirl of Mexican cajeta sauce, chopped nuts, fresh berries or a sprig of fresh mint

     

    Directions

    PLACE cornstarch in medium, heavy-duty saucepan. Gradually add evaporated milk, stirring constantly, until cornstarch is dissolved. Add sweetened condensed milk, water and salt. Place saucepan on burner. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, until mixture thickens. Remove from heat. Pour mixture into large bowl. Let cool for 30 minutes.

    PLACE mangoes, cinnamon and rum in blender; cover. Blend until smooth. Pour mango mixture into cooled milk mixture; stir. Place maicilla in blender; cover. Blend until well blended.

    POUR the maicilla into dessert bowls or glasses. Refrigerate for at least 2 hours. Garnish as desired.

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