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Always Good, Always Sweet

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Disclamer

Muscovado Mango Pudding

Recipe by Gabriella Esposito

Ingredients :

  • 2 mangoes, peeled and sliced into thin pieces (long ways)
  • 1L full cream Greek yoghurt
  • 6 Tbsp Selati Muscovado sugar

 

For the raspberry coulis layer:

  • 100g raspberries, roughly chopped
  • 2 Tbsp Selati caster snow
  • 1 Tbsp water

 To serve:

  • 50g fresh raspberries
  • 2 Tbsp chopped fresh mint 

Methods :

  • In a glass serving bowl, add a layer of sliced mango. Top with half a tub of yoghurt and then sprinkle with half of the muscovado sugar. Place in the fridge to set while you make your raspberry coulis.
  • Place raspberries, sugar and water into a pan and cook on a medium heat for 5 minutes. Remove from the heat and allow to cool.
  • Place cooled raspberry coulis onto the sugar layer of the pudding and then repeat the layering process again: slices mangoes, yoghurt and the remaining muscovado sugar.
  • Top with fresh raspberries and mint and allow to sit for at least 20 minutes in the fridge before serving.


Muscovado Mango Pudding