Desserts Recipes - Jellied Mango Puddings Recipe

Ingredients

• 750ml/1 1/4 pints/3 cups coconut milk

• 150g/5oz/3/4 cup sugar

• 15ml/1 tbsp powdered gelatine (gelatin)

• 1 egg yolk

• 1 large, ripe mango, stoned (pitted) and pureed

• 4 slices ripe jackfruit or Pineapple, quartered

• 1 banana, cut into diagonal slices

• 1 kiwi fruit, sliced

• 4 lychees, peeled

• 2 passion fruit, split open, to decorate

Serves 4

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Method:

1. In a heavy pan, heat the coconut milk with the sugar, stirring all the time, until it has dissolved.

2. Add the gelatine and keep stirring until it has dissolved. Remove from the heat.

3. Put the egg yolk in a bowl and beat together with the mango puree. Add the mixture to the coconut milk and stir until smooth.

4. Spoon the mixture into individual, lightly oiled moulds and leave to cool. Refrigerate for 2-3 hours until set.

5. To serve, arrange the fruit on individual plates, leaving enough room for the jellies. Dip the base of each mould briefly into hot water, and then invert the puddings on to the plates. Lift off the moulds and decorate with passion fruit pulp.

Light and sophisticated, these jellied mango puddings make delightful desserts. Served with a selection of tropical fruits, they add a refreshing touch to the end of a spicy meal.

Variation: The tangy fruitiness of mango is particularly delicious in these jellied puddings, and this is the version you are most likely to encounter in its homelands of Malaysia and Singapore. However, papaya, banana, durian or avocado work well also.