Mango pudding

Posted on: December 11th, 2013 by Isabels Free From

Lovely mango flavour! This dessert is perfect for making in advance. After the pudding has cool down, keep it in the mould and cover with foil then place the pudding in the fridge. De-mould and decorate when require.

Gluten free mango pudding



Mango pudding


1 can (395g) sweetened condensed milk

1 can of milk (measured using the condensed milk can)

1 ½ can of mango pulp (measured using the condensed milk can)

3 large free range eggs

30g Isabel’s dough balls mix

60g of sugar for caramelising the mould


Pre heat oven at 180C

1 Place the sugar into smooth fluted mould approx. diameter 10″ and carefully place the mould over a medium fire turning it around in order to caramelise the sugar, (the mould will became quite hot, use a tea towel to hold the side of the mould). Keep a close eye not to burn the sugar.

2 When the sugar has melted and becomes a deep caramel colour remove it from the fire swivel the caramel around the mould carefully. Make sure that the bottom and sides of the mould are complete cover with the caramel.  Set aside and don’t worry if the caramel goes solid as it cools down.

3 If using a blender, place the remaining ingredients in the blender – eggs, then condensed milk, dough balls mix, mango pulp and milk. Blend all the ingredients until they are well mixed together.

4 If you don’t have a blender place all the ingredients in a bowl and whisk it up until they well mixed.

5 Pour the mix into the mould and bake in Bain Marie. Place the mould into a deep baking tray filled with water by a third and place into a pre-heated oven for about 45 minutes approximately or until firm.

6 Wait until the pudding has cooled down before trying to de-mould. To de-mould just loose the side carefully with a knife, then place the dish you which to display your dessert on top of the mould and turn it up-side-down

Other Serving Suggestions

Tips: To test when the pudding reached the right consistence use a skewer. To serve, garnish the pudding with real mango slices or make a coulis with the leftover mango pulp.


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