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Mango pudding glass, one of the easy no bake Eid desserts with fresh mango

Creamy No-Bake Mango Pudding

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Course: Dessert
Cuisine: South Asian, Fusion
Ingredients Method Notes

Ingredients
  

  • 1 can 14 oz / 397g sweetened condensed milk
  • 2 cups 480ml whole milk
  • 2 ripe mangoes 1.5 lbs / 680g, peeled and pureed (about 1½ cups / 360ml)
  • 3 tbsp 24g cornstarch
  • 1 tsp 5ml rosewater
  • ½ tsp 1g ground cardamom
  • ¼ cup 30g pistachios, chopped, for garnish
  • Fresh mango slices for topping

Method
 

  1. In a saucepan, whisk cornstarch with ½ cup (120ml) milk until smooth to prevent lumps.
  2. Add remaining milk and condensed milk. Cook over medium heat, stirring constantly, until thickened and coating the back of a spoon, about 8-10 minutes. Do not boil vigorously.
  3. Remove from heat. Stir in mango puree, rosewater, and cardamom until fully incorporated.
  4. Pour into serving glasses or a large dish. Cool slightly, then refrigerate for at least 2 hours until set.
  5. Garnish with pistachios and mango slices before serving.

Notes

Refrigerate covered for up to 3 days. Avoid freezing, it may separate.