Mango Pudding is delicious and easy to make dessert. After posting my Coconut pudding which was a huge hit in the blog I have been getting many requests to post more pudding recipes. I had promised to share the same in the last post. 

As already mentioned we love desserts made with china grass or agar agar and keep swapping the flavours. 

In summers when Mangoes are available in plenty I make sure we make most out of it besides enjoying mangoes and mango milkshake I always make Eggless Mango Cheesecake, Mango Icecream ,Mango kulfi ,kheer and puddings .Making Mango Pudding is super easy and requires very little ingredients .Mango Pudding/Mango China Grass is  loved by all at my place. I sometimes add coconut milk with mango the combo is amazing. 

Make some now before the mangoes disappear from the market 

There are many recipes which call for cornflour to thicken the pudding ,I somehow do  not like using cornflour the texture is not that great and the pudding never sets as beautifully as it does with china grass/ agar agar .I prefer using Alphonso mangoes it gives lovely colour and the taste is unmatchable .You may use any variety of mango fresh or frozen works well too .Also the sweetness can be adjusted ,you may add more sugar according to your taste buds.

Ingredients

1cup water to soak china grass

8grams China grass 

1 cup mango pulp

3 to 4 tbsp sugar /as needed 

2 cups fresh cream

2 cups milk 

Method

Cut china grass strands to small pieces. 

Soak it in 1 cup water for 15 to 20 minutes . 

Cook over medium flame while stirring continuously until it is dissolved completely. 

Meanwhile heat milk and cream together over low flame,add sugar to it keep stirring. 

Mix in the china grass mixture to the milk and stir well with a whisk. 

Add mango pulp and mix well. 

Pour the mixture in moulds and allow it to set for 20 minutes at room temperature and refrigerate for 3 to 4 hours . 

Unmould and enjoy. 

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Chicken Pesto pasta is my favorite pasta I love this and lasagna the most.. My homemade Pesto is such an amazing Basil pesto sauce flavourful and  taste so good.. I love how pesto enhance s the flavour when  mixed with everything. I prefer making fresh pesto everytime rather than storing it in the refrigerator. 

 This easy to make Pesto Pasta tastes amazing you can use your favorite pasta .I have used mixed pasta here.. Added some chicken ,red bell pepper and mushrooms too. Such an amazing one pot dish which can be devoured anytime. This time I have used half almonds and pine nuts to make pesto.. Almonds have a nice creamy texture to my pasta. 

Ingredients

Pasta 250 grams 

Pesto sauce 1 /2 cup click here for recipe

250 grams chicken 

1 small red bell pepper

7 to 8 mushrooms

4 to 5 garlic minced 

Pepper 

1 tsp Mixed herbs /as needed 

1/2 cup Grated cheese 

Salt to taste 

1 tbsp Olive oil. 

Method

• Boil pasta till aldente, mix  2 tsp oil and keep aside 
• Boil chicken with salt and pepper and shred to pieces. 
• Heat a Pan /wok add oil once hot add garlic and saute for few minutes. 
• Then add bell peppers and saute for sometime. 
• Add in the pesto sauce, lower the flame and let it simmer for few minutes ,add in mixed herbs,pepper.
• Add in boiled pasta, chicken and mix well. 
• Add grated cheese 
• Serve hot.. 

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 Coconut Pudding /Tender Coconut  is rich and delicious ,silky smooth pudding made using coconut milk, coconut flesh and china grass or agar agar.. Coconut pudding is also called as Elaneer pudding which means tender coconut. Snow White delicious wobbly Coconut pudding is our family favorite dessert. We are fan of China grass, be it any flavour we just love to devour it after meals.  Mom always made it every Sunday and we still make it . I will share different flavours of China grass pudding/Blancmange in the blog later. 

Coconut pudding is made using tender coconut flesh/pulp, coconut water ,milk or coconut milk or coconut cream and setting agent like agar agar, china grass or gelatine is used.. I somehow do not like the taste of gelatine so I always make it with China Grass. You can use condensed milk for extra richness I love it like this.. To make it completely vegan you can use coconut milk coconut cream and skip the regular dairy milk and condensed milk. 

Coconut pudding/Coconut China grass sets well within an hour enjoy it chilled it's light and delicious, quite addictive I must say.. 

Ingredients

1 cup milk /250ml 

1 cup coconut cream /250 ml

1/2 cup tender coconut flesh /pulp

1/2 cup water + 1/2 cup coconut water( you may use 1 cup coconut water ) 

6 grams China grass or 1/2 tbsp agar agar powder

1/2 cup  Sugar /as needed

Method

• In a blender /mixer grind together tender coconut flesh to a puree/pulp.
• Soak the China grass strands in the water for 15 to 20 minutes.
• Heat the water on low flame and stir until the China grass is dissolved completely. 
• Heat milk, coconut cream in another pan on low flame add sugar and stir until it mixes well. 
• Once the China grass has completely dissolved add it to the milk and mix the coconut flesh puree and mix well. 
• Pour it in the moulds you prefer. 
• Allow it to set at room temperature for 15 to 20 minutes then refrigerate for 2 to 3 hours and enjoy chilled delicious coconut pudding. 

Notes

I have used coconut cream you may add fresh cream too. 

You can add 2 cups freshly extracted thick 🥥coconut milk  and skip the regular milk to make it vegan. 

I personally do not like to add any essence or flavouring agents to this coconut pudding it somehow overpowers the coconut flavour ,you may add 1/2 tsp cardamom powder if you prefer.

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