Recipe OF THE WEEK

CREAMY MANGO PUDDING

Serves 6-8 INGREDIENTS 3 ripe mangos 250ml double cream 250g thick plain yoghurt Squeeze of lime juice 100g muscovado sugar METHOD 1

Peel and slice mangoes and discard stones. It’s fine to buy them ready cut up if you are short on time but still want to dazzle your guests.

Place mango slices in base of a medium-sized trifle bowl.

In a separate large bowl, whip cream until it’s just holding its shape. Fold in yoghurt and stir in lime juice.

Spoon cream over fruit, making sure it’s fully covered. Then sprinkle muscovado sugar in a thin layer on top. Do not worry if you are a little heavy handed with the sugar - it just makes it that extra bit delicious. Use muscovado rather than normal brown sugar as it reacts with the creamy mix and becomes caramelised, a bit like a brulee topping.

Pop dish into the fridge for 2–3 hours. You will know it’s ready to serve when sugar has dissolved and crystallised on surface.

Recipe from The Social Kitchen: Food for Family and Friends by Shally Tucker and Dani Tucker. Thesocialkitchen.org