Description
Creamy mango pudding with crunchy oats, a simple yet satisfying dessert. Perfect for a warm evening or a quick treat.
Ingredients
Units
Scale
- 2 tbsp (50 g) Butter
- 1/2 cup (75 g) Castor sugar
- 1 tsp Vanilla essence
- 1 cups (237 ml) Fresh mango puree
- 1 cups (237 ml) Oats
- 1 cups (237 ml) Fresh bread crumbs
- 1/2 tsp Baking powder
- 2 tsp brown sugar
- Mint leaf
- chopped almonds
Instructions
- Spread oats in a single even layer in a pan and roast until crisp, stirring occasionally. Alternatively, spread and roast in the microwave for 3 minutes on a microwave-safe plate.
- Wash, peel, chop mangoes, and blend to make 1 cup of puree. Remove bread crusts and powder to make 1 cup of crumbs.
- Grease an 8-inch microwave-safe dish.
- Beat butter with sugar using a hand whisk until fluffy. Add vanilla extract and beat again.
- Add mango puree and mix well. Add roasted oats and mix well.
- Sprinkle in baking powder and mix well. Add breadcrumbs and beat to mix well.
- Transfer the mixture to the greased dish and spread evenly. Sprinkle brown sugar on top.
- Microwave uncovered at 80% power for 4 minutes. The mixture should appear set when done. Let stand for 5 minutes.
- Garnish and serve hot or cold with vanilla ice cream and mango sauce.
Notes
- For a smoother pudding, strain the mango puree before adding it to the butter mixture.
- If you don’t have castor sugar, granulated sugar can be used as a substitute.
- To make ahead, prepare the pudding up to the microwaving stage and refrigerate for up to 24 hours before microwaving.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 20