Suzanne Crozier -
Saucing Mango Pudding
Suzanne Crozier -
Saucing Mango Pudding

Tyd:
20 Min
Bedien:
2 Persone
Hoender
Bestanddele:
80 ml B-well Olive oil
125 g Cake flour
115 g Castor Sugar
10 ml Baking powder
1 ml Oryx desert salt
1 egg
150 ml Plain yoghurt
5 ml Vanilla
2 mangos, chopped in blocks
250 ml Mango Juice
Coconut custard:
400 ml Coconut milk
2 egg yolks
45 ml Sugar
15 ml Corn starch
Metode:
- Set oven on 180˚C.
- Add dry ingredients in a large mixing bowl.
- Add oil, egg, yoghurt and Vanilla. Mix until there are no more lumps.
- Gently fold in the chopped mango blocks.
- Pour into a prepared oven dish and pour mango juice over.
- Bake for 20 to 30 minute or until batter is cooked.
Coconut custard:
- Gently heat coconut milk until steam appears.
- Mix the egg yolk, sugar and corn starch to make a lump free paste.
- Gently pour heated milk into yolks and stir well. Pour back into pot.
- Cook over very low heat until custard thickens.