Mango pudding with condensed milk chantilly

I have no idea why I started a food blog. I haven’t updated the blog since July and there’s a badge widget sitting on my side bar mocking me, reminding me of a cooking mojo gone missing. There has been so much cucumber and so many sausages because quite frankly that is all my son wants to eat and I can’t be bothered fighting it anymore.

Yesterday I discovered two over-ripe and inedible mangoes languishing in the crisper so I decided to lift my game and invite some Neil Perry into my life. This recipe is (very) loosely based on a dessert at Spice Temple. It’s quick and easy and that’s pretty much all I can handle right now.

Mango Pudding

2 mangoes

1 sachet of gelatine (30gm)

1/2 cup hot water

1/3 cup white sugar

1 cup of coconut milk

Puree the mango flesh and leave in electronic processor. Boil water in saucepan, remove and sprinkle in gelatine while whisking briskly. Add the sugar and stir to dissolve. Add the mixture to the processor with the coconut milk and blend until combined.

Place into four serving glasses.

Condensed milk chantilly

250 ml cream

4 tablespoons of condensed milk

Beat until soft peaks form and place a layer on top of mango pudding. Refridgerate for at least two hours.



  1. Amy {The Misadventurous Maker} says

    Wow – this looks delicious! I’m going to make it today or tomorrow! I can’t believe a cup of milk with just some condensed milk added to it will actually whip up like cream – looking forward to trying it out!

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