The Ultimate Eggless Mango Pudding Recipe with Fresh Alphonso Mangoes

A silky, jiggly mango pudding made with agar-agar and fresh Alphonso pulp. No eggs, no baking.

Why Use Alphonso for Eggless Mango Pudding?

The Ratnagiri Alphonso possesses a completely fiberless, buttery texture and an extremely high Brix (sugar) content of 18-22. This means you need to add significantly less refined sugar to your Eggless Mango Pudding, allowing the natural, complex flavor of the mango to shine through.

Unlike commercially available mango pulp (which is almost always made from Totapuri or other cheaper varieties), using fresh Alphonso pulp gives you:

• Richer color: Deep saffron-golden hue naturally
• Superior aroma: The intoxicating fragrance infuses the entire dish
• Better texture: Smooth, velvety, completely fiber-free

Quick Recipe

Dissolve agar-agar in water, add Alphonso pulp and sugar, heat gently. Pour into molds and refrigerate until set.

Pro Tips

1. Always use fully ripe mangoes. The mango should give slightly to gentle pressure and have a strong, room-filling aroma.
2. Avoid adding water when possible. Use milk, cream, or coconut milk to maintain richness.
3. Chill your ingredients before mixing for a better final texture.

Start your culinary journey by securing the best ingredients. Order farm-fresh Alphonso mangoes online today!