Desserts
Mango pudding
A fresh, wobbly dessert made with blended mango pulp, cream and gelatine. Very popular in Australia, it's best served well chilled, especially on hot summer days.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
385 kcal per serving
- Protein
- 6.9 g
- Carbohydrates
- 35 g
- of which sugars
- 30.6 g
- Fat
- 23.3 g
- Fiber
- 2.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Soak the gelatine leaves in a bowl of cold water for 5 minutes.
- Peel the mangoes, cut the flesh and blend it finely with the lime juice.
- Gently heat the milk, cream and sugar in a saucepan without letting them boil.
- Drain the gelatine, add it off the heat to the warm milk and stir until fully dissolved.
- Stir in the mango purée and the lime zest, then mix well.
- Divide the mixture between 4 glasses or ramekins and let it cool.
- Refrigerate for at least 4 hours, until the pudding is firmly set.
- Decorate with mango wedges and, if you like, grated coconut just before serving.
Variations and tips
Coconut version. Replace half the milk with coconut milk for a more exotic flavour.
Using what's available here. If the mangoes aren't ripe enough, add a little extra sugar and let them ripen a few days at room temperature.
More ideas
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Australia
Australia
Australia
Australia
Australia
Australia
Australia
Australia
Original Ecomely recipe.