Sunday, May 2, 2021

Mango Pudding Recipe - Easy & Yummy!

 Mango season is loved by all! Come summers, we await feasting on the king of fruits - mangoes! Specially Alphonso! I grew up with a few traditions that I still try to keep up after years of marriage. Mango sandwiches (yes, slices of mangoes inside slices of buttered bread), aamras and mango pudding are some must-haves! I have been making the mango pudding on my own in the last couple of years, but never wrote down the recipe and I thought, why not share the pure joy with each bite this layered pudding is! I don't usually go by measurements, but I will try to make it as easy for you as possible.

Servings/Portions: 6

Time taken: 1 hour + 2-3 hours of chilling in the refrigerator


Marie Biscuit: 2 small packets or 1 big packet, any kind.

Butter: 1 tablespoon

Mango Pulp: Of 4-5 medium-sized mangoes

Mango Pieces: Of 3 medium-sized mangoes, chopped into small pieces

Milk: 2 Litres (to make the fresh paneer)

Sugar: Half Cup (For the chenna)

Vinegar/Lemon Juice: To make the paneer


Chenna (Paneer):

  • Start by bringing the milk to a boil, once it is boiling switch off the gas.
  • Put 1-2 teaspoons of vinegar/lemon juice to curdle the milk.
  • You should instantly be able to see the curdled milk and water separate.
  • You can add few cubes of ice to slow the process so that it doesn't over curdle.
  • If you have your own method to make paneer that differs from this, by all means, go for it!
  • Now collect all the curdled milk and hang it in a muslin cloth, draining all the water away.
  • Let is hang for around 30 minutes.

Biscuit Layer:

  • In the meanwhile, take the Marie biscuits and break them into pieces and grind them into the mixer/blender.
  • Do not over grind them to make them too fine, we want them to be a little grainy.
  • Pour this into the bowl you will set your pudding in.
  • Add 1 teaspoon melted butter, 2-3 teaspoons of milk and if you want, 1-2 teaspoon of mango juice to soak the biscuit powder a little.
  • Press the biscuit mixture to the base of the bowl, our first layer is now ready.

Layering the Pudding:

  • Next, take the mango pulp you have prepared and add a layer of that. Do not dilute the pulp by mixing water/milk. Do not add any sugar either.
  • By now your hung paneer should be ready to use. Remove it from the muslin cloth, break it into smaller chunks. First, blend the sugar to make powdered sugar, and then add the paneer to it and mix till you get a nice 'cream cheese' like paste.
  • Now layer this chenna above the mango puree layer. This needs to be done gently, carefully as you may mix the layer of chenna with mango pulp if you apply to much pressure. Gently cover the entire area. 
  • Now finally decorate and fill the entire bowl with pieces of fresh mangoes! Chill in the refrigerator for 2-3 hours or more. When ready, serve into smaller bowls. It will be a little messy, but the combination of biscuit layer + pulp + chenna + mango pieces is just melt-in-the-mouth!


  • You can change the proportion of layers as per your liking, a thinner biscuit layer, or a thicker chenna layer as per your liking, just make as much quantity. 
  • Also, do not use all too ripe, too sweet mangoes - a sweet and savoury taste is more fun, so I like to add some just-ripe mangoes which are a bit tangy!
  • I have never tried making these with another type of mangoes, so cannot be sure how it may taste - but feel free to experiment and let me know via comments!