Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttIngredients
For the mango pudding
- 2 gelatine leaves
- 3 tbsp double cream
- 100g/3½oz caster sugar
- 400g/14oz puréed mango
- 3 tbsp Greek-style yoghurt
- 1 lime, juice only
- 2 passion fruit, seeds scooped out, to decorate
- 1 ripe mango, diced, to decorate
For the lychees
- 1 orange, juice only
- ½ lemon, juice only
- 1 lime, juice only
- 100g/3½oz palm sugar
- 2 lemongrass sticks
- 1 tsp chopped stem ginger
- 12 fresh lychees, peeled, halved and stoned
- 2 tbsp finely chopped mint or Thai basil, to serve
Method
For the mango pudding, soak the gelatine leaves in boiling water to soften. Heat the cream and sugar in a saucepan over a medium heat until warm through. Remove from the heat, add the gelatine and stir to dissolve. Stir in the puréed mango and yoghurt and add the lime juice. Pour into dessert glasses and leave to set in the fridge overnight.
For the lemongrass lychees, put the fruit juices, sugar and lemongrass in a saucepan over a medium heat and cook until reduced to a syrup. Stir in the chopped ginger and leave to cool.
When ready to serve, remove the lemongrass and pour the syrup over the lychees. Decorate the tops of the mango puddings with the passion fruit , diced mango and mint. Serve the puddings with the lychees alongside.