I've never met a person who doesn't enjoy the sweet joy of sun kissed mangoes.
This simple yet delicious recipe was adapted from my mom's original dessert which is layers of brown sugar, sliced mangoes and full cream Greek yoghurt.
For the Expresso Morning Show I decided to use Selati's Muscovado for that intense caramel aroma, as well as a layer of my cheat's raspberry coulis for a dash of tartness.
Here we styled these as individual dessert but you can quite easily turn this into one large pudding- perfect for sneaky spooning after a lazy Sunday lunch!
M A N G O M U S C O V A D O P U D D I N G
2 mangoes, peeled and sliced into thin pieces (long ways)
1L full cream Greek yoghurt
6 Tbsp muscovado sugar
For the raspberry coulis layer:
100g raspberries, roughly chopped
2 Tbsp caster sugar
1 Tbsp water
50g fresh raspberries, to serve
2 Tbsp chopped fresh mint, to serve
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.
PHOTOGRAPHY: Vorsprung Studios
FOOD STYLING: Chad January