Saturday, 4 July 2015
Well, tropical might be pushing it a bit but when a northern English summer usually means putting the heating on and watching the drops of rain roll disconsolately down the windows, the revelation that it is possible in June and July to have sun and to remove the thermals is a glorious one. And, despite global warming not giving me the wherewithal to grow mango trees just yet, I can just buy some and then make these lovely puddings.
These are great make ahead puddings; a little bit of faffing initially, but once they're all assembled and put into the fridge they are there, ready to serve. Imagine a chilled, creamy custard like texture, with a refreshing hit of mango and then lime. Perfect to whip out after the barbeque that you are bound to have had, taking advantage of the summer sun and the lingering light and residual warmth of a summer night.
I found this recipe whilst looking for something to do with frozen mango which, for some reason, I had bought in a "Oh, that looks interesting. I'll buy it and make something with that," moment. That moment was a long time coming. In fact, the mangoes were re-discovered when I transferred them from one freezer to another whilst moving house. Why am I telling you this? Well, there is a reason, which is don't make this with frozen mango, because it creates something that is a bit watery and definitely lacking in oomph. I used my frozen mango and it wasn't an overwhelming success. However, I tried it with ripe fresh mango with an altogether far more satisfying conclusion and if you can find of those amazing Alphonso mangoes, then all the better.
Mango, Lime and Coconut Pudding, adapted from Bill Granger's recipe on the 'Waitrose' website
3 gelatine leaves, cut into strips
3 tbsp caster sugar
2 ripe mangoes, flesh chopped
240ml coconut milk
I also added a pinch of salt, to taste.
Soak the gelatine in 3 tbsp cold water for 10 minutes.
Meanwhile, dissolve the sugar in 75ml water in a pan on a very low heat. Whizz the mango in a blender until smooth. Add the gelatine and water to the hot sugar mixture and stir until dissolved. Keep the heat very low - the gelatine must not boil.
Transfer the gelatine mixture to the blender and blitz again with the mango, coconut milk and grated zest of a lime. Taste. If it is lacking in a little sweetness or zing, add a little sugar or a pinch of salt and a squeeze of lime juice and taste again.
Pour into 6 cups or glasses (each about 150ml) and put in the fridge for at least 3 hours. Use the zest of the second lime to decorate the puddings before serving.