This is one of those nostalgic summer desserts that my mom often made when we were kids. It’s such a fabulous and quick idea with seasonal fruit and particularly good with sweet, ripe mangoes. Use chilled fruit if you are serving the pudding immediately, otherwise you can refrigerate the dessert for about 30 minutes, as it’s extra good when ice cold.

Make the dessert in small bowls or glasses, or double the quantities and make a big bowl full. Be creative with the cookies that you use, as suggested below, and remember that most fresh fruit and chocolate is always a good combination, so a small sprinkling of cacao nibs will be delicious in between the layers.

I’m providing you with quantities, just to make things easier, but this is really one of those desserts that can’t go wrong with a bit more of this or that. So, feel free to guesstimate or eyeball the quantities if that’s easier for you. Just don’t use too much sugar, as you do want that melting ‘brûléed’ layer of sugar, but still make the most of the delicious flavour of the fruit.

Recipe

Easy mango dessert

Serves 4

Ingredients

1-2 medium-sized ripe chilled mangoes, peeled and cut in small cubes

¼ packet ginger or Biscoff cookies (about 4-6), coarsely crushed

30 g raw unsalted pecans or almonds, roughly chopped

375-500 ml (1½ -2 cups) plain double cream yoghurt

30 ml (2 tbsp) soft brown sugar (treacle)

fresh mint leaves for garnish

Method

1. Divide half of the mango cubes between four pudding bowls or glasses. Top with half of the cookies, nuts and yoghurt.
2. Sprinkle half of the sugar over the yoghurt and repeat the layers with the remaining ingredients, ending with the sugar.
3. The sugar will start to melt after a few minutes to create a brûléed effect. Carefully cover with cling wrap, making sure that it doesn’t touch the sugar layer. Refrigerate for 30 minutes or serve immediately. Garnish with mint leaves and enjoy it ice cold.

Tips

1. Use any seasonal fruit in this dessert, like grapes, peaches, nectarines or even litchis. Berries will also be delicious, either with the other fruit or on their own. Raspberries and mango or nectarines are a special combination. Alternatively, try mixed berries or even strawberries.
2. Cacao nibs can be used instead of the cookie crumbs or add a thin sprinkling with the cookies and nuts for an extra special touch. Chopped, good-quality dark chocolate can also be used, but don’t let is overpower the other flavours.  

Photo by Thivesha Naidoo.