SBS Food

www.sbs.com.au/food

Mango pudding

Make this refreshing, tropical dessert to celebrate steamy summer evenings.

  • serves

    4

  • prep

    15 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • 700 g mango puree
  • 2 tbsp caster sugar, or to taste
  • 10 g gelatine leaves, soaked in cold water for 10 minutes, drained and squeezed out
  • 150 ml evaporated milk
To serve
  • 60 ml (¼ cup) evaporated milk
  • 1 mango, finely diced
  • 30 g (½ cup) toasted coconut flakes
Chilling time: overnight

You will need to begin this recipe 1 day ahead.

Instructions

1. Place half the mango puree in a small saucepan over low heat. Add the sugar and softened gelatine leaves and stir just until the sugar and gelatine has dissolved.

2. Transfer to a bowl and stir in the evaporated milk and remaining mango puree. Divide the mixture among four small pudding moulds. Cover and refrigerate overnight or until set.

3. To serve, use a small, sharp knife to loosen the puddings from the moulds, dipping the bases briefly in hot water if necessary, then turn out onto a serving plate.

4. Top the puddings with a drizzle of evaporated milk, a little diced mango and a sprinkle of toasted coconut flakes.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 9 January 2024 10:00am
By Karlie Verkerk
Source: SBS



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