Mango And Yoghurt Pudding Food

MANGO YOGURT PUDDING RECIPE

Steps:

• Scoop the yogurt into a fine-mesh sieve and set the sieve over a large bowl. Cover with plastic wrap and refrigerate for 24 hours, allowing the yogurt to thicken as the whey drips into the bowl below. (If you don't have a fine-mesh sieve, you can improvise and hang the yogurt in a cheesecloth satchel suspended over a bowl.)
• Transfer the yogurt to a clean bowl and stir in the sugar and pistachios.
• Peel, pit and cut the mango into pieces and place them in the bowl of a food processor. Blend until completely smooth. Add the lime juice and blend to incorporate.
• Spoon the sweetened yogurt into a large serving dish or individual bowls. Dollop the mango puree into the yogurt and swirl the two together. Serve chilled.

MANGO AND YOGHURT PUDDING

Steps:

• Peel and cut mangoes into slivers or cubes.
• Put into a flat serving dish.
• Cover with the yogurt, then sprinkle the demera suger over the top quite thickly.
• Put in the fridge for at least two hours before serving.

MANGO & PASSION FRUIT FOOL

Steps:

• Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
• Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
• Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.