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Lancewood Layered Mango & Yoghurt Pudding
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Layered Mango & Yoghurt Pudding

Ingredients

45 ml coconut flakes
750 ml cream
750 ml LANCEWOOD® Double Cream Plain Yoghurt
150 g sticky brown sugar (Demerara)
8 mango(s)
5 ml lime zest

Method

Heat a pan over medium heat and toast the coconut flakes until brown. Remove and set aside to cool.

Peel the mangoes and cut into thin slices. Set aside 8 slices for garnish.

Add the cream to a large mixing bowl and beat until soft peaks form. Add the yoghurt and beat until stiff.

Place 1/3 of the yoghurt mixture in a deep round serving dish or trifle bowl and spread evenly.

Sprinkle 50 g of sugar over and layer with half of the mango slices. Repeat the layers.

Add the last 1/3 of the yoghurt mixture and sugar. Place the reserved mango slices in a flower shape on top.

Refrigerate for 2 hours or until the sugar has melted into the yoghurt.

Sprinkle with lime zest and the toasted coconut flakes.

Enjoy as a delicious summer dessert!

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