| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 7g | 4g | 25g |
| sugars | fibre | protein | salt |
| 17g | 2g | 5g | 0.10g |
Oh, the joy that a Mangosteen Pudding can bring to the table! As a native New Yorker committed to showing off the diversity of my city’s food culture, the unique simplicity of this dish brings a tropical twist that leaves an unforgettable mark. While bagels and burgers do carry our heart in NYC, traversing through every nook in my culinary journey, I have discovered this gem to be one that resonates with all palates.
Benefits That Speak for Themselves
Taking center stage here is the Mangosteen fruit, famously known as the Queen of fruits. This tropical delight is a powerhouse of antioxidants, featuring an impressive range of medicinal benefits such as anti-inflammatory properties and risk reduction for certain types of cancer. This blueberry-sized fruit is also believed to support heart health and a robust immune system.
Our Mangosteen Pudding utilizes the nutritional potential of this profoundly flavored fruit, mixing it with reinvigorating ingredients in a blend so wonderful that even your health applauds in joy. Starting from the farm-fresh egg yolks to pure vanilla extract, each ingredient plays its part in making this dish as nourishing as it is delicious.
A Culinary Nod to the Tropics
Mangosteen Pudding is like a culinary trip to the tropics, despite miles away from NYC – it’s a flavorful tribute to different culinary landscapes. The dish comes together beautifully, blending the creamy sweetness of the pudding with the tangy potency of the fruit. A dash of whipped cream to top off the flavor symphony and a hint of mint garnish for that extra pop of color. I tell you, if my stage was a luau, this would be the star of the show!
If there was a collision between continental desserts and exotic serendipities, this would be it. Mangosteen Pudding brings together the best of both worlds, bearing similarities to your familiar vanilla or chocolate pudding while introducing the tropical delight of Mangosteen. Enjoy this on its own, or pair it with a grilled chicken or a shrimp summer roll for a complete meal experience.
All in all, the Mangosteen Pudding is priceless – indulging in this dish is almost like taking a bite into my love for culinary exploration. So, then, are you ready to take a trip to the tropics, right from your kitchen in NYC?
What You’ll Need
- 1 cup pulverized mangosteen fruit
- 2 cups milk
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1.5 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Whipped cream, for garnish
- Mint leaves, for garnish
Method
Step One
Start by pulverizing the mangosteen fruit in a blender until smooth. Set it aside for later.
Step Two
In a medium saucepan, combine the milk, cornstarch, sugar, and salt over medium heat. Stir everything together until the sugar has dissolved and the mixture begins to steam, but make sure it doesn’t come to a boil.
Step Three
Slowly pour 1 cup of the hot milk mixture into the egg yolks, constantly whisking the yolks to avoid scrambling them. Pour the egg yolk mixture back into the milk mixture in the saucepan, all while continuously whisking.
Step Four
Cook this mixture over medium heat, stirring it constantly until it thickens and comes to a slow boil. This process should take about 1 to 2 minutes.
Step Five
Remove the saucepan from the heat and add the pulverized mangosteen fruit, butter, and vanilla extract into it. Stir everything together until the ingredients are well combined and the butter has completely melted.
Step Six
Pour the pudding into serving dishes and let it cool to room temperature. Cover with plastic wrap and refrigerate it for at least 2 hours or until it’s completely chilled and set.
Step Seven
When you’re ready to serve the pudding, garnish it with a dollop of whipped cream and a couple of fresh mint leaves, then enjoy!
