Layered Mango & Saffron Pudding

Serves 3
Prep Time

20 mins
Total Time

6 hrs:20 mins

Difficulty Easy
Recipe by Aishwarya Subramanian Pastry Chef, Product Head

Aishwarya Subramanian is a designer and pastry chef bringing her creations to life at The Recipe Lab.

Layered Mango & Saffron Pudding

About This Dish

A celebration of peak-season mangoes and fragrant saffron, this chilled pudding is delicately layered, gently sweet, and elegantly spiced. Perfect for summer evenings.

Ingredients

For the saffron pudding:

  1. 1 cup whole milk
  2. Generous pinch of Pampore Kashmiri Saffron
  3. 2 tbsp sugar
  4. ½ tsp + ¼ tsp agar powder

For the mango pudding:

  1. Pulp of 2 mangoes, strained
  2. ½ tsp +¼ tsp agar powder
  3. Sugar, if required

Garnish:

  1. Saffron
  2. Cubed mango
  3. Blanched

This recipe features

Pampore Saffron Pampore Saffron

Pampore Saffron

Spices

$10.00

Instructions


  1. For the saffron pudding, bring 1 cup of milk to a simmer along with the saffron. 

  2. Add the agar agar powder along with the sugar and bring to a light boil. Boiling the mixture is important here to activate the agar powder. 

  3. Remove the mixture from heat and pour into moulds, halfway. Set aside ¼ cup of this mixture to be spooned over the top for presentation later.

  4. Set in the fridge for half an hour before starting the mango pudding layer.  

  5. For the mango pudding, heat the strained and smooth pulp of two mangoes along with the agar agar powder. 

  6. Once the mango mixture comes to a gentle boil, remove from the flame and pour over the saffron pudding layer. Dollop a spoon of the saffron pudding mix over the mango mixture.

  7. Set in the refrigerator for 5-6 hours. 

  8. Garnish with fresh cubed mango, saffron and blanched chopped pistachios.