top of page
  • Writer's picturehomeculinarycrafts

Snow White Satin Mango Pudding

Updated: Jun 5

Snow White Satin Mango Pudding

Total cooking Time

40 minutes



Number of servings


This is the recipe of a sweet and smooth pudding, where the top portion will be little fluffy. It is a bit time consuming preparation, but the wait is really worth. This pudding has 5 layers which starts from biscuits at the base to whipped cream at the top. You can prepare it at your home for your guests and I am sure they will definitely love it. It will be easier for you if you prepare this pudding on the previous day and refrigerate. Since the top portion is similar to snow, we call it as snow white satin.


  1. Milk – 2 cup

  2. Eggs – 2

  3. Gelatine – 2 tablespoon

  4. Mangoes – 2

  5. Marie Biscuit – 6 no’s

  6. Butter – 3 tablespoon

  7. Corn flour- 1 tablespoon

  8. Sugar – 3/4 cup + 2 tablespoon

  9. Whipping cream – 1/2 cup

  10. Sugar balls – to garnish

Method of preparation

1) Preparing Mango puree

  1. Peel and cut two ripe Mangoes

  2. Add it into a mixer jar

  3. Add 2 tablespoon of sugar and blend it till smooth

  4. Strain it and add to a pan for boiling

  5. Keep the mango puree aside in a small bowl

2) Preparation of Pudding

  1. Soak Gelatine in 1/4 cup of water for 10 minutes

  2. Take two eggs, separate the egg white and yolk into two bowls

  3. Beat the egg white till it reaches fluffy and keep it aside

  4. Beat the egg yolk in a saucepan

  5. Add 2 cups of milk to the saucepan

  6. Then add corn flour and 3/4 cup sugar to it

  7. Add Vanilla essence and butter

  8. Double boil the Gelatine and add it to the saucepan

  9. Boil the milk mix till it becomes slightly thicker

  10. Beat the Whipping cream using a hand mixer

  11. Take a glass bowl and add the biscuit  pieces

  12. Add the mango puree over the biscuit pieces

  13. Add the boiled milk mix

  14. Gently arrange the beaten egg white over it using a fork, so that it looks like snow

  15. Add whipping cream over it and decorate with sugar balls

  16. Cover it using an aluminum foil and refrigerate it for 4 – 6 hours

  17. Our pudding is ready to serve.

Recent Posts

See All
bottom of page