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Steamed Mango Caramel Pudding

  • Dessert, No Oven, Quick and Easy, Recipes
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This Mango Caramel Pudding is an indulgent, tropical dessert that combines the vibrant, fruity flavour of mango with the classic depth of caramel. Originating from the tradition of mango-based sweets across Asia, this dessert brings together creamy, custard-like textures with the rich notes of caramelised sugar, making it ideal for summer celebrations. Whether you choose to steam, bake, or set it through refrigeration, the result is a luscious, silky pudding that highlights mangoes at their best.

The recipe’s addition of ginger juice is a unique twist, providing a gentle warmth that subtly balances the sweetness. Each component plays a specific role in making this dessert complex yet well-balanced. The sugar is caramelised for a glossy, golden base, which contrasts beautifully against the smooth mango custard once unmoulded, creating both a textural and flavourful interplay.

Baking or Steaming:

  1. Baking: The pudding can be baked in an oven by placing the mould in a water bath to create a moist, gentle cooking environment.

    • Water Bath Technique: Place the filled pudding moulds in a deep baking dish and add boiling water until it reaches halfway up the sides. This keeps the custard smooth and creamy by preventing the egg mixture from overcooking.
    • Temperature Control: Bake at a low temperature (about 150°C or 300°F) for 30–40 minutes, until the pudding sets without curdling.

  2. Steaming: A traditional and simple method, steaming helps achieve a delicate, melt-in-the-mouth consistency.

    • Using a Double Boiler or Steamer: Place the pudding mould in a steamer or on a rack in a large pot with simmering water. Cover the moulds loosely with foil to prevent condensation from dripping onto the surface.
    • Timing: Steam for approximately 20–25 minutes on low heat. Be cautious with the timing, as over-steaming can lead to a denser texture.
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Steamed Mango Caramel Pudding

This Mango Caramel Pudding combines tropical mango flavours with a rich caramel layer, resulting in a delicate, velvety dessert. You can make this by baking or by steaming over a stovetop, both methods work. Perfectly balanced with a hint of ginger, this dessert is smooth, light, and refreshing. Its preparation is straightforward and requires minimal baking or steaming, making it an ideal treat for gatherings or a simple indulgence at home.
Prep Time15 minutes
Cook Time40 minutes
Servings: 6
Course: Dessert
Cuisine: Fusion, No oven

Ingredients

For the Pudding

  • 1 cup Milk room temperature
  • 1/2 cup Corn flour
  • 1 cup Cream
  • 3/4 cup Fresh mango puree sweetened
  • 3/4 cup Condensed milk
  • 1/4 tsp Ginger juice
  • Pinch Salt

For the Caramel

  • 1/3 cup Caster sugar
  • 2 1/2 tbsp Water

Instructions

Prepare the Caramel:

  • In a small pan, combine caster sugar and water.
  • Heat on a very low flame, stirring occasionally, until the sugar melts and turns a golden brown.
  • Pour the caramel into a greased cake tin and spread it evenly.
  • Place the tin in the fridge to chill and set while you make your pudding.

Prepare the Pudding Mixture:

  • In a small bowl, mix cornflour with 1/4 cup of milk to create a smooth slurry.
  • In a separate large mixing bowl, combine the remaining milk, cream, mango puree, condensed milk, ginger juice, salt, and cornflour slurry.
  • Whisk the mixture until smooth and free of lumps.
  • Strain the mixture through a sieve for a silky texture.

Assemble and Cook the Pudding:

  • Pour the strained pudding mixture into the caramel-coated cake tin.
  • Cover the tin with foil.
  • To bake: Place the tin in a water bath and bake at 160°C for 30-40 minutes or until the pudding is firm.
  • To steam: Place the tin in a double boiler and steam on low flame for 40-50 minutes until set.

Chill and Serve:

  • Once cooked, allow the pudding to cool slightly before placing it in the fridge for at least 3-4 hours to set.
  • Carefully run a knife around the edges, then invert the pudding onto a serving platter to release the caramel layer on top.

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