Makhana Mango Pudding is a refreshing, wholesome, and nutrient-rich dessert made with simple everyday ingredients. Combining the natural sweetness of ripe mangoes, the creaminess of curd, and the goodness of roasted makhana, this easy-to-make pudding offers the perfect balance of taste and nutrition. Rich in protein, probiotics, vitamins, antioxidants, and healthy fats, it supports muscle health, digestion, immunity, and heart health while satisfying sweet cravings naturally. Chilled to perfection, this light and delicious pudding makes an ideal snack or healthy dessert, especially during the summer season.
Ingredients
i. Curd — 200 grams
ii. Makhana — 20 grams
iii. Pumpkin seeds — 5 grams
iv. Mango — 150 grams
Step By step method
i. Take dry roasted Makhana, grind it into powder form
ii. Chopped 150g of mango
iii. Blend curd with mango until it gets smooth enough
iv. Mix makhana and stir well
v. Add 5g of pumpkin seed
vi. Chill it for 2 to 3 hours
vii. And serve tasty makhana mango pudding
Benefits of eating mango pudding
1. High in protein: High protein in curd helps in muscle growth and keeps you full for longer period of time
2. Good for digestion: Curd have probiotics that helps support digestion
3. Vitamins and antioxidants: Mango provide vitamin A, and C for better skin health and immunity.
4. Support heart health: Pumpkin seed improve HDL into your body that improves heart health
5. Naturally sweetened: Mango imparts it’s natural sweetness making it a healthy alternative to added sugar.
| Nutritional Composition (Per Serving) | |
|---|---|
| Protein | 11 grams |
| Fat | 4 grams |
| Carbohydrates | 38 grams |
| Total Calories | 238 kcal |
How to make this recipe even healthier:
i. Use Greek yogurt instead of regular curd for more protein and a thicker, creamier texture.
ii. Add 1 tablespoon of chia seeds to increase fiber, omega-3 fats, and satiety.
iii. Increase pumpkin seeds to 10g for more healthy fats, magnesium, and zinc.
iv. Add a few chopped almonds or walnuts for extra crunch and heart-healthy fats.
