This homemade dessert is nothing more than pure and ripe mango puree with a bit of natural pineapple juice combined with gelatin and prepared in a pudding mold.

In these summer days, fresh desserts are always more prevalent, but sometimes they aren't the healthiest ones. Children mainly love fresh jellies and puddings but for the most part, there is no real fruit involved, just color and artificial flavors.

It is not the case of this mango pudding made only with fresh fruit, yogurt, and little (if any) sugar.

The ingredients

• Mango - in the pudding you see here was used fresh ripe mango, however, it can also be made with canned mango pulp.
• Pineapple juice - in this recipe I used this juice but you can use any other as long as it is from real fruit. It is not recommended to use pineapple-flavored soda because, in addition to being nothing more than a liquid full of sugars/sweeteners and additives when exposed to heat, it will undergo changes that can be harmful to health and also the taste may change.
• Yogurt - as I had no yogurt in my fridge, I replaced it with 0% quark cheese that has approximately the same consistency, but both natural flavored and/or vegan yogurts, as well as those with mango or pineapple flavor.
• Sugar - the amount of sugar used will depend on several factors: if the pineapple juice has sugar, if the yogurt is sweetened, the natural sweetness of the mango, and finally, the personal liking of each one of us.
• Agar-agar - when it comes to preparing this type of fresh puddings, I prefer to use agar-agar algae instead of gelatin sheets not only because they are of vegetable origin (unlike gelatin sheets that are of animal origin) but also because they set better and its structure and consistency better withstand not so cool temperatures.

How to make

• If using natural fruit (as I did), start by peeling the mango and removing the stone.
• All the pulp pieces are crushed, using a food processor, blender, or hand mixer, yielding approximately 400ml of mango puree.
• The puree is then passed through a strainer in order to remove the filaments that may have escaped the blending (this step is optional and depends on the blending method and equipment used).
• If you prefer to use the canned pulp, just measure the same amount that I obtained from the fruit.
• Add the puree to the yogurt (or quark) and mix well.
• Sweeten it with some sugar to taste (depends on the amount of sugar present in the ingredients used).
• In a proper container, bring the water together with the agar-agar to the heat, stirring constantly to dissolve well.
• Let it boil for approximately 1 minute.
• Turn off the heat and pour in the pineapple juice, stirring constantly.
• Without stopping stirring, add the 2 preparations (agar-agar with pineapple + mango with yogurt) until everything is homogeneous.
• The interior of a pudding mold is rinsed with water, and then the prepared mixture is poured into it.
• Place in the refrigerator until solid, at least 4 hours.

Fresh mango pineapple pudding recipe

Ingredients

Pulp of 1 mango (approx. 400ml)
125gr of yogurt or quark
200 ml of pineapple juice
1 tablespoon of sugar (optional)
2 teaspoons of powdered agar-agar
100 ml of water

1. Peel the mango and remove the core.
2. In a food processor, blender or hand mixer, grind the pulp well.
3. Pass the pulp through a strainer to remove filaments that have not been crushed (optional).
4. Add the pulp, sugar, yogurt or quark and mix well.
5. In a saucepan, bring the water to a boil together with the agar-agar, stirring constantly so that it dissolves well.
6. Let it boil for approximately 1 minute.
7. Turn off the heat, and stirring constantly, add the pineapple juice.
8. Always stirring, preferably with a whisk, add the 2 preparations until everything is homogeneous.
9. The interior of a pan is rinsed with water, and then the prepared mixture is poured into it.
10. Place in the refrigerator until solid, at least 4 hours.