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Saucing Mango Pudding

6-8 portions

80 ml B-well Olive oil

125 g Cake flour

115 g Castor Sugar

10 ml Baking powder

1 ml Oryx desert salt

1 egg

150 ml Plain yoghurt

5 ml Vanilla

2 mangos, chopped in blocks

250 ml Mango Juice

Set oven on 180C


  1. Add dry ingredients in a large mixing bowl.

  2. Add oil, egg, yoghurt and Vanilla. Mix until no more lumps.

  3. Gently fold in the chopped mango blocks

  4. Pour into a prepared oven dish and pour mango juice over.

  5. Bake for 20 to 30 minute or until batter is cooked

Coconut custard

400 ml Coconut milk

2 egg yolks

45 ml Sugar

15 ml Corn starch


  1. Gently heat coconut milk until steam appears.

  2. Mix yolk, sugar and corn starch to make a lump free paste.

  3. Gently pour heated milk into yolks and stir well. Pour back into pot.

  4. Cook over very low heat until custard thickens.

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