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         Title: Mango Pudding (Eggless)   
    Categories: Indian, Puddings   
         Yield: 4 Servings   
      
         2 c  Mango puree   
         1 sm Black cardamom; seeds only   
       200 ml Whole milk; cold   
       200 ml Heavy cream; cold   
     2 1/2 tb Corn starch; up to 3 tb   
         3 tb Sugar; adjust to taste   
         1 dr Almond extract   
         2 tb Golden raisins or any dried   
              - fruit of choice   
              Grapes, Mangoes, berries, or   
              - any fruit of choice; to   
              - serve   
      
     Notes:   
      
     I use tinned mango-saffron puree available in indian/pakistani   
     stores, if using fresh, choose the sweetest mango variety.   
      
     You can add little bit of saffron for color and flavor.   
      
     Black cardamom has a really strong woody aroma so be careful when   
     using it.   
      
     You can substitute with green cardamom powder, though its taste &   
     aroma will be entirely different (but good).   
      
     You can substitute the heavy cream with whole milk but the cream   
     makes the custard nicely rich and (of course) creamy and delicious.   
      
     Adjust the quantity of corn starch and sugar depending on how runny   
     and sweet your mango puree is. Different brands have different liquid   
     and sugar content.   
      
     The correct consistency for the chilled custard is that it should be   
     'ribbony' when you pour it.   
      
     Crush the cardamom seeds and mix with mango puree. Set aside.   
      
     In a large bowl, mix cold milk, cream, and corn starch. Whisk   
     thoroughly until all the corn starch is completely dissolved.   
      
     Pour the mix in a pot on low-medium heat. Whisking continuously let   
     the mixture warm up. It will take about 5 to 6 minutes.   
      
     Once you start seeing little bubbles on the sides, reduce the heat to   
     low and continue to whisk.   
      
     The mixture will thicken fast now and you need to keep a watch.   
      
     Once the milk-cream mixture is thickened and starts to bubble in the   
     middle too, immediately add the mango puree.   
      
     Whisk thoroughly and let cook on lowest heat for 1 to 2 minutes. Add   
     the sugar and combine well. Cook for a minute or so more.   
      
     Remove from heat and add the almond extract. Let sit on counter to   
     cool down a bit.   
      
     Strain using your soup strainer in a bowl so that any lumps are   
     removed.   
      
     At this point, you can mix the dried fruit if using. They will swell   
     lightly as the pudding chills.   
      
     Tear a cling film and place it right on the surface of the custard,   
     this avoids the formation of skin as the pudding chills.   
      
     Chill overnight or for at least 5 to 6 hours. Serve with fresh   
     fruit/nuts of choice.   
      
     Recipe by Sanjuro   
      
     Recipe FROM:    
      
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