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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