17 Mar Layered Mango and Yoghurt Pudding
Summer is almost over but there’s still time to enjoy a fresh, fruity dessert like this one! This Mango and Yoghurt pudding is incredibly easy to make, but is an absolute showstopper too. So whether you enjoy it as a weeknight treat or to end of a braai with friends, it will surely be a hit! The layers are made up of Lancewood Double Cream Yoghurt (a staple I always have in my fridge!), cream, fresh mango and soft brown sugar. Adding the cream to the yoghurt makes it that much more rich and decadent, but if you’re in the mood for something lighter you could leave the cream out. I just love the crunch and deep caramel flavour the brown sugar adds. I like to prepare my dessert a few hours in advance so that the brown sugar has time to “melt” into the yoghurt layer giving an almost brûlée-like effect, but the dessert is best enjoyed the same day its made. After that the yoghurt layer may start to separate a little.
For best results, use juicy, sweet mangoes in season and sticky brown sugar like Muscavado or a dark Demerara.
45 ml coconut flakes (3 tbsp)
750 ml cream (3 cups)
750 ml LANCEWOOD® Double Cream Plain Yoghurt (3 cups)
200 g sticky brown sugar (1 cup)
8 large mangoes
5 ml finely grated lime zest (1 tsp)
- Heat a pan over medium heat and toast the coconut flakes until golden brown, shaking the pan frequently. Remove and set aside to cool.
- Peel the mangoes and cut into thin slices. Set aside 8 slices for garnish.
- Add the cream to a large mixing bowl and beat until soft peaks form. Add the yoghurt and beat until stiff.
- Place ⅓ of the yoghurt mixture in a deep round serving dish or trifle bowl and spread evenly.
- Sprinkle ⅓ cup of the brown sugar over, then layer with half of the mango slices. Repeat.
- Add the last ⅓ of the yoghurt mixture and top with the remaining sugar. Arrange the reserved mango slices in a flower shape on top.
- Refrigerate for 2 hours or until the sugar has melted into the yoghurt.
- Sprinkle with lime zest and the toasted coconut flakes.