This is an easy, healthy, and tasty mango “pudding” I often make! However, it never crossed my mind to share this on my blog. Recently, I shared a recipe for Mango Chia Pudding on my FB account and my friend Renu Singh commented that she made a similar pudding with kateera gond. And that inspired me to share this “raw pudding” recipe as well 🙂
Kateera gond (known as tragacanth gum in English) is a natural gum obtained from the dried sap of certain species of Middle Eastern legumes. The edible gum is water-soluble and has thickening and emulsifying properties. It’s widely consumed in the northern parts of India during the summers owing to its cooling properties. Mixing soaked kateera gond with cold milk (coconut milk and almond milk are the best in my opinion) and Rooh Afza is one of the most popular ways of enjoying it!
Even if you’ve never heard of it before, don’t worry! It’s no “exotic” ingredient; kateera gond is easily available in big dry fruits and nuts shops. You can also order it online if you’re unable to find it in your city.
In this no-cook mango pudding, we use kateera gond as the thickener. It’s very easy to make, contains no added sugar, and is suitable for those who are allergic to nuts.
Preparation time: 10 minutes + overnight chilling
Yields: 2-3 servings
- 2 sweet, ripe mangoes, chopped (I used Dasheri)
- 2 cup coconut milk
- 1 heaped tablespoon kateera gond (tragacanth gum)
- A big pinch of green cardamom powder
Blend the mango pieces + coconut milk until smooth. Add a big pinch of cardamom powder. Mix in the kateera gond and chill overnight. Enjoy!
Tip: Add half a cup of coconut milk to the pudding and mix well if it becomes too thick after chilling.