How to Make Tamarind/Mango Pudding

Tamarind/Mango pudding is a delicious tropical treat.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 lbs. tamarind pods
• 2 cups water
• 1/4 cup sugar
• large saucepan
• 2 large ripe mangoes
• 1/4 cup sugar
• 1 cup orange juice
• 1 cup heavy cream
• one can coconut milk
• 4T cornstarch
• 1/2 cup sugar
• 2 eggs

The Saucy Tamarind

1. Tamarind Remove hard shell from tamarind pods, pulling away some of the stringy bits as well. Tamarind is sticky and slightly tart, and has very hard seeds in it that must be soaked out of the fruit. Place shelled tamarind pods in large saucepan. Cover with water.
2. Bring shelled tamarind pods to a rolling boil. Boil for ten to fifteen minutes. Reduce heat.
3. Simmer pods for another ten to twenty minutes. Seeds will gradually loosen. Pour tamarind through a strainer on top of a bowl. Stir pods around so that fruit is ground away into bowl and seeds remain in strainer.
4. Return strained tamarind sauce to stove top. Add sugar and bring to a rolling boil. Reduce heat and simmer until fruit begins to thicken from water boiling off. Remove from heat and set aside.

Mango Mambo

5. The beautiful mango: Queen of the tropical fruits! Mango has a large seed in the middle that is difficult to remove. Cut mango about two inches from center line, slicing off one side at a time to get as much mango as you can without getting the seed.
6. Lay each mango piece flat side up. Score each piece in a criss cross pattern, then turn inside out. Slice away mango skin and put mango chunks into a medium sized saucepan.
7. Pour orange juice over mango chunks. Add sugar and bring to a rolling boil. Boil ten to fifteen minutes. Reduce heat and simmer for an additional fifteen minutes. Pour mango mixture through a strainer on top of a large mixing bowl. Use a wooden spoon to force all the fruit through the strainer. Return any mango pulp to the bowl.
8. Pour mango mixture into tamarind mixture.

Tamarind Pudding

9. Beat eggs together until frothy. Fold in cornstarch and sugar. Mix well.
10. Add heavy cream and coconut milk. Whip until just as mixture begins to peak. Pour cream mixture into mango/tamarind mixture and mix well. Bring mixture to a rolling boil.
11. Boil mixture for ten to fifteen minutes, stirring constantly. Remove from heat.
12. Pour mixture into dessert dishes and allow to cool. Serves 6 to 8.

Tips & Warnings

• Tamarind seeds are oddly shaped and turn jet black after they sit in the air awhile. They make beautiful beads for necklaces.
• Make mango/tamarind parfaits by alternating pudding with whipped topping.