This is a recipe for the time-strapped cook. Peel, blend, fold =fool. The success of this pudding lies in the ripeness and flavour of the mangoes. Mine were almost too soft to peel and slightly “over” for slicing and eating but perfect for puréeing. The sugar is optional-you may want to add a little sweetness.
- 4 small ripe mangoes
- 2 tablespoons icing sugar (optional)
- 1 teaspoon vanilla extract
- Juice of 1 lime
- 250ml greek yogurt
- 200ml double cream
- Peel the mangoes and slice around the flat stone to remove as much flesh as possible. Place the mango in a food processor and blend to a smooth purée. Pour into a mixing bowl. Taste and add the sugar if necessary and the vanilla and lime juice.
- Stir the yogurt into the mango purée. Lightly whip the cream and fold into the mango mixture. Spoon into a serving dish or individual glasses and chill for 1-2 hours.