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Mango Pudding & Roast Coconut Ice Cream

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this fun summer dessert is a take on a favourite sunday morning yum cha sweet.

It’s an easy dessert to prepare for a dinner party as everything can be done in advance and then you just need to scoop the ice cream and serve. I personally love roast coconut ice cream though you can choose your favourite ice cream or sorbet as they all go well with this pudding.

WINE MATCH
Le Petit Rosé
Difficulty logo-fill logo-empty logo-empty logo-empty logo-empty
Serving 4
Ingredients 750g cream 2g sea salt 4 Kaffir lime leaves 500g Fresh mango puree 150g palm sugar
Method
Step 1 In a heavy based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves until they come to scald and sugar is dissolved. Allow to steep for 10min.
Step 2 Bloom the gelatin then add to the mixture.
Step 3 Strain mixture and allow cooling in an ice bath.Allow the mixture to set before portioning into 175gm bowls or glasses.
Step 4 Allow cooling and setting in the refrigerator. Serve with a scoop of roast coconut ice on top.
WINE MATCH
Le Petit Rosé

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