closeicon
RECIPE

Recipe: Creamy mango pudding

Don’t panic about timing now Shabbat comes in early. You can pull off this meal in minutes

articlemain

Be sure to use muscovado sugar, not ordinary brown sugar. The muscovado reacts with the creamy mix and becomes caramelized – a bit like a brûlée topping. Editor's tip: if you're short on time, buy prepared mango to halve your prep time.

Serves: 6–8
Preparation: 30 minutes (10 minutes if using ready chopped mango) plus 2 -3 hours chilling

Ingredients

● 3 ripe mangoes or 500-600g prepared mango
● 250ml double cream
● 250g thick plain yoghurt
● Squeeze of lime juice
● 100g muscovado sugar

Method

● Peel and slice the mangoes, discarding the stones. Put the slices in a medium-sized trifle bowl.

● In a large bowl, whip the cream until it's just holding its shape. Fold in the yoghurt and stir in the lime juice.

● Spoon the cream over the fruit, then sprinkle the sugar in a thin layer on top.

● Pop the dish into the fridge for 2–3 hours. It's ready when the sugar has dissolved on the surface and looks melted and gorgeously gooey.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive