Saturday, 11 January 2014

Simple Mango Passionfruit Pudding and Strawberry Pudding variation

One of my favourite desserts at Yum Cha was Mango Pudding. Usually made with mango, evaporated milk, sugar & mango jelly. This version uses coconut cream, tummy healing & nutritious grass fed gelatin, low GI coconut sugar and of course lots of real juicy mangoes. I added a layer of passion fruit to add a nice. It's deliciously simple to make and can be made the day before. It's also easily transported as the first 2 layers are set, so it's a great dessert to bring to a dinner party and impress your host! You can also use small shot glasses for a healthy kids party treat instead of packet jelly shots.


Mango Passionfruit Pudding

This basic recipe can be varied with any fruit you have on hand. I have also made a Strawberries & Cream Pudding variation. Some nice options could be peaches, raspberries, mixed berries or even durian if you are game!

Serves 6 (I used 200ml capacity glasses)

You will need:

For the Mango Pudding Layer

  • 1 large ripe (soft to touch) mango (mashed about 1.5 cups) - frozen will also work
  • 1/2 cup coconut cream (can left at room temperature and shaken)
  • 1/2 cup water 
  • 2 tbsp of coconut sugar (or any sweetener of choice)
  • 1 tbsp gelatin (I use Great Lakes, or agar for vegan option)
  • 1 tsp vanilla extract
For the Passionfruit Layer
  • 6 Passionfruit Pulp (about 1/2 cup)
  • 1/4 cup water 
  • 3 tbsp coconut sugar
  • 1 tsp gelatin
For the Mango Cream & Decoration
  • 1 medium to large ripe mango (firm but ripe is best) about 1 cup
  • 3/4 cup coconut cream (can left at room temperature and shaken)
You can buy Great Lakes Grass Feed Gelatin for AU delivery here or herehttp://amzn.to/1qJnJRT  for USA, Canada & Worldwide delivery


Method:
  • Peel, chop and mash the 1 large ripe soft mango with a fork or masher, leaving some chunky bits. This should make about 1.5 cups
  • In a saucepan, add the coconut cream, water, coconut sugar, vanilla extract and lightly sprinkle in the gelatin to avoid clumps. Stir to combine
  • Place on low to medium heat and stir constantly until gelatin is dissolved
  • Once dissolved, remove from heat and stir through the mango
  • Divide into the 6 glasses or baby shot glasses if using
  • Place in the fridge to slightly set for about 45mins (or freezer if in a hurry)
  • Place the 1/4 cup of water in a small saucepan with the coconut sugar, then lightly sprinkle in the gelatin and stir to combine
  • Bring to a low simmer and stir until gelatin dissolves
  • Once dissolved, remove from heat and stir through the passionfruit
  • Check the mango layer has slightly set by touching the top of the mango layer, when firm, divide the passionfruit mixture evenly
  • Return to the fridge to completely set over night or for at least 2 hours
  • To make the mango cream & decoration, take the remaining firm ripe mango, either peel first then slice or slice the cheeks off, reserve 1 cheek for decoration and place the remaining mango in the blender or magic bullet, blend until smooth (best made on the day of serving)
  • Peel and thinly slice the remaining cheek lengthways
  • Divide the cream over the glasses, then take a few slices of mango and decorate each glass
  • Serve immediately or refrigerate until needed

You can easily substitute the mango with any fruit you have on hand or prefer. I also made a Strawberries & Cream Pudding. 

The process was the same except for when making the Strawberry cream layer on top, the ratio of cream was 1 to 1, so 1 cup coconut cream to 1 cup of strawberries and add 1 tsp coconut sugar, taste the cream and adjust to your preference.


NOTE: if making the day before, make the gelatin layers only. The cream is best made on the day of serving

Hope you enjoy!





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