Mom's Mango Pudding

This dessert is a beloved childhood memory. My mom made this dessert quite often during the mango season, and it's by far my favourite mango dessert. It's made with fresh ingredients that easy available. You can make all the ingredients at home. This dessert is a prefect for parties and large gatherings. To all mango lovers please try this recipes out, you won't regret it !

Serves : 8

Ingredients

Sponge Cake

1¼ Cup Flour

1 Cup caster sugar

4 Eggs separated

2 Tsp Baking soda

2 Tsp Baking powder

1 Tsp Vanilla extract

2 Tbsp Full Fat Milk

Custard

6 egg yolks

3 Tbsp cornflour

2 cup full fat milk

1½ cup heavy cream

⅔ cup granulated sugar

Yellow food colouring (optional)

Mango Pulp

2 Medium Mangoes

3 Tbsp spoon Water

1 Whole diced Mango

Whipped Cream (optional)

Method

Step 1 - Sponge Cake

In a large bowl add your egg whites. Beat the egg whites till they double in size. Then reduce the speed and beat them till soft peaks.

Step 2

In a separate bowl add your yolk and vanilla extract. Whisk well.

Step 3

Then add ⅓ of the egg yolk mixture in your egg whites and fold with a rubber spatula carefully.

Step 4

Then repeat till your yolk is completely mixed with egg whites.

Step 5

In another bowl, sift flour, baking soda, baking powder and sugar. Mix well.

Step 6

Then add ⅓ of flour to the wet ingredients. Fold with a spatula.

Step 7

Repeat till all the flour is mixed in. Then add milk and with a rubber spatula carefully mix all the ingredients.

Step 8

Preheat the oven at 180°c and in an 8-inch cake tin add parchment paper and grease the sides with butter.

Step 9

Now add your cake batter to the tin. Bang the tin on the slab a few times for the air bubbles to escape.

Step 10

Now place the cake in the oven and bake for 20 minutes. To check if the cake is done insert a toothpick in the centre, it should come out clean.

Step 11

Now take the cake out of the oven. Let it cool for 15 minutes and then transfer it to a cooling rack.

Step 12 - Custard

In a saucepan take heavy cream and milk. Keep the heat to a medium-low. Don't bring to a boil.

Step 13

In a heatproof bowl take egg yolks, cornflour and sugar. Whisk well.

Step 14

Once the milk and heavy cream are hot enough add them to the yolk mixture whisking simultaneously.

Step 15

Once the milk, cream and yolk mixture are completely mixed together. Pour into the same saucepan.

Step 16

Return the saucepan to low heat and occasionally. Keeping on heat till the custard starts to thicken takes about 20-30 minutes.

Step 17

Once the custard thickens, take it off heat. Let it cool at room temperature and then place it in the refrigerator.

Step 18 - Mango Pulp

In a blender add mango pieces and water, blend into a paste.

Step 19 - Assembly

Cut the cake in the middle. Then divide the cake into 8 pieces.

Step 20

In a glass baking tray place the cake pieces on the base. Spread the mango pulp. Add mango pieces and cover with custard.

Step 21

Cover and place in the refrigerator for 3 hours or overnight. Serve with a spoon full of whipped cream.

Tips

1. Make sure to whip the eggs white as directed. If the eggs whites dry up the sponge cake might turn dry as well.

2. While folding in the yolk+ dry ingredients in egg whites make sure to do it gently and not deflate the air.

3. While add milk and heavy cream to the egg yolks you have to whisk constantly otherwise the eggs will scramble.

4. Make sure you add cornflour slurry and not cornflour powder to avoid lumps