Mango vermicelli pudding with saffron is one pan and half an hour: thin noodles toasted in ghee, simmered in cardamom-scented milk, and crowned with honeyed mango brightened by lemon. It is cozy served warm and refreshing served chilled, which makes it two desserts in one.
Some recipes are more than just food; they’re a time capsule. This Mango Vermicelli Pudding is my take on my mum’s legendary dinner party dessert, a dish she’s served with pride from the same crystal bowl for as long as I can remember. The original is a simple, soul-soothing pudding of roasted vermicelli poached in cardamom-spiced milk—think of it as a lighter, more delicate cousin to rice pudding. I’ve added my own touch with a crown of gloriously ripe mango, gently warmed in a saffron, honey, and lemon syrup. It’s nostalgia, updated.
Ingredients
• 2 large, ripe mangoes
• 3 oz / 85g thin wheat vermicelli noodles
• 2 tbsp (30 ml) ghee or unsalted butter
• 3 cups / 720ml whole milk
• ½ tsp ground cardamom
• ⅓ of a whole nutmeg, freshly grated
• ¼ cup / 50g (1.76 oz) granulated sugar, or to taste
• 1 big pinch of saffron strands
• 2 tbsp (30 ml) honey
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) pistachios, roughly chopped, for garnish
Instructions
1. Prepare the Mango: Peel the mangoes and slice the flesh away from the pit. Chop the flesh into ½-inch / 1.5cm cubes and set aside.
2. Toast the Vermicelli: Break the vermicelli noodles into thumb-length pieces. In a medium saucepan, melt the ghee or butter over low heat. Add the vermicelli and stir-fry for 3-4 minutes until golden almond-brown. Watch carefully as they can burn quickly. Remove from heat.
3. Cook the Pudding: Let the toasted noodles cool for a minute, then pour in the milk. Return the pan to a low-medium heat and simmer for 10 minutes, stirring occasionally until the mixture thickens. Reduce the heat to low, stir in the cardamom, nutmeg, and sugar until dissolved. Remove from the heat.
4. Make the Saffron Mango Topping: In a small saucepan, gently warm 2 tablespoons (30 ml / 1 fl oz) of water over low-medium heat. Add the saffron strands and allow the water to turn a vibrant yellow. Stir in the honey until the mixture bubbles and becomes syrupy. Add the lemon juice and the cubed mango, warming through for 1-2 minutes. Remove from heat.
5. Serve: Spoon the warm vermicelli pudding into individual bowls. Top generously with the saffron mango syrup and a sprinkle of chopped pistachios. Serve immediately, or chill in the refrigerator to enjoy cold.
Nutritional Information
• Nutritional Highlights
• A comforting source of energy from carbohydrates.
• Provides calcium for bone health from the whole milk.
• Mangoes offer a boost of Vitamin C and Vitamin A.
• Spices like cardamom and nutmeg contain beneficial antioxidants.
Pro Tips
• For the best flavor and texture, use sweet, ripe, and non-fibrous mango varieties like Ataulfo (honey) or Kent.
• Toast the vermicelli evenly over low heat. This step is crucial for developing a nutty aroma and preventing the pudding from becoming mushy.
• To make this recipe vegan, substitute whole milk with full-fat oat milk or cashew milk and use coconut oil or vegan butter instead of ghee.
• Adjust the sugar to your liking. Taste the pudding before it cools completely, as sweetness is more pronounced when warm.
FAQ
Q: Can I make this mango vermicelli pudding vegan
A: Absolutely. To make a delicious vegan version, substitute the ghee with coconut oil or vegan butter. For the milk, use a creamy, full-fat plant-based milk like oat milk or cashew milk for the best texture.
Q: Is ghee considered vegetarian
A: Yes, ghee is a type of clarified butter made from milk, so it is suitable for a lacto-vegetarian diet. However, it is a dairy product and not vegan. This recipe provides vegan butter or coconut oil as excellent alternatives.
Q: How should I store leftover vermicelli pudding
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it chills. You can enjoy it cold directly from the fridge or gently reheat it on the stovetop with a splash of milk to restore its creamy consistency.
More Recipes You’ll Love
- Sweet and Rich Muffins
- Lemon Cranberry Sorbet (Vegan & Dairy-Free)
- Healthy 5-Minute Chocolate Tofu Pudding
Mango Vermicelli Pudding with Saffron
Ingredients
Method
- Prepare the Mango: Peel the mangoes and slice the flesh away from the pit.
- Chop the flesh into ½-inch / 1. 5cm cubes and set aside.
- Toast the Vermicelli: Break the vermicelli noodles into thumb-length pieces.
- In a medium saucepan, melt the ghee or butter over low heat.
- Add the vermicelli and stir-fry for 3-4 minutes until golden almond-brown. Watch carefully as they can burn quickly.
- Remove from heat.
- Cook the Pudding: Let the toasted noodles cool for a minute, then pour in the milk. Return the pan to a low-medium heat and simmer for 10 minutes, stirring occasionally until the mixture thickens.
- Reduce the heat to low, stir in the cardamom, nutmeg, and sugar until dissolved.
- Remove from the heat.
- Make the Saffron Mango Topping: In a small saucepan, gently warm 2 tablespoons (30 ml / 1 fl oz) of water over low-medium heat.
- Add the saffron strands and allow the water to turn a vibrant yellow.
- Stir in the honey until the mixture bubbles and becomes syrupy.
- Add the lemon juice and the cubed mango, warming through for 1-2 minutes.
- Remove from heat.
- Serve: Spoon the warm vermicelli pudding into individual bowls.
- Top generously with the saffron mango syrup and a sprinkle of chopped pistachios.
- Serve immediately, or chill in the refrigerator to enjoy cold.
- Adjust the sugar to your liking.
- Taste the pudding before it cools completely, as sweetness is more pronounced when warm.
