This chilled mango pudding is made with tapiaco pearls and fresh mango. Topped with coconut cream, berries and mint, it’s the perfect end (or start) to a summer day.
Mangoes: the perfect summer-time treat
We have so many wonderful summer fruits to enjoy here in Australia. It’s hard to pick a favourite, but mangoes would surely be at the top of many people’s list.
Grown in tropical and sub-tropical parts of northern Australia, the mango doesn’t just taste great. It’s also packed with health benefits, containing vitamins A, C, B6 and K, along with potassium, magnesium, calcium and dietary fibre.
Choosing and storing mangoes
Australian mangoes are generally available in stores from September to April.
The best way to choose the right mango is to follow your nose! Here’s the advice from Australian mango growers:
“A ripe fresh mango should have a fragrant tropical aroma that varies in intensity from very subtle to strong depending on the variety. A ripe mango will be firm and give slightly to the touch so avoid mangoes that are hard, very soft or bruised.”
Mangoes will ripen at room temperature and should then be stored in the fridge.
Chilled tapiaco mango pudding
If you have a glut of fresh mangoes, lucky you! There are a few things you can do to make sure not an ounce of that wonderfully delicious flesh is wasted, including cooking with them or freezing some of the flesh to use in smoothies.
These chilled mango puddings are delicious and perfect as a dessert, breakfast or snack.
The recipe has been adapted from Nana Ling‘s sago and cherry pudding recipe. I’ve added a layer of coconut cream, a sprinkling of toasted coconut and a final touch – berries and mint – to create something really special.
If you or your friends follow a vegan diet, you can also enjoy this one. Just be sure to use vegan sugar when making this one up, and it’s a vegan mango pudding.
Nana Ling’s Mango Pudding recipe
Keep scrolling for the tested and tweaked version.
- 3 large mangoes (or 4 medium mangoes - should yield 450 grams flesh)
- 3 cups water
- 3 tablespoons tapioca pearls (these should be available in your supermarket)
- 1 tablespoon sugar
- 1/2 lemon
- 270 mls coconut cream
- 3 tablespoons icing sugar
- Chop mango flesh and cover with the water in a saucepan.
- Bring to the boil and simmer for 10 minutes.
- Add tapioca and continue to simmer for another 30 minutes, stirring from time to time. The tapioca should be clear at the end of the process. If not, add a couple of extra tablespoons of water and simmer for another few minutes.
- Take off heat and add juice from the half lemon and sugar. Stir to combine.
- Pour equal amounts into six glasses or dessert bowls and chill in the fridge for at least an hour.
- Beat coconut cream and icing sugar. Remove mango puddings from fridge and add this cream as the top layer. Decorate with mint and berries, and return to the fridge.