This wonderful homemade pudding is from the menu of Mango Cafe in Suva, Fiji and features in the award-winning cookbook, Me'a Kai: The Food and Flavours of the South Pacific. "What I love about Kelara’s recipe is that the batter has mango flesh folded into it, so it is a very mangoey, moist, dense pudding. It’s fine served cold, but incredible served warm".
Preheat the oven to 180°C. Grease a 23 cm round cake tin and line with baking paper.
Beat the butter and sugar with an electric mixer, until creamy. Beat in the eggs, one at a time.
Sift the flour and baking powder together, then use a wooden spoon to fold them into the creamed mixture.
Blend four-fifths of the mango pulp with the oil. Combine this with the cake mixture, using a wooden spoon.
Place the mango slices on the bottom of the cake tin, folding where necessary to go slightly up the sides of the tin.
Pour the remaining mango pulp into the tin. Spread it to line the base thinly.
Pour the cake batter into the tin and bake in the middle of the oven for 45 minutes.
Once the cake is fully baked, a skewer inserted in the middle should come out clean, although it may be slightly sticky due to the density of the pudding.
Let the baked pudding cool for 20 minutes before turning it out.
Meanwhile, make the mango sauce. Blend all the sauce ingredients until smooth. Place in a saucepan and bring to a slow boil, stirring constantly.
Once boiled, take the sauce off the heat to cool. Store in an airtight container in the refrigerator until needed.
To serve, pour the sauce over the pudding and heat in the microwave on high for 45 seconds.
Serve warm with whipped cream,coconut cream or ice cream.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
When mango season hits in Fiji, it hits hard. There are many varieties. They are sold on the side of the road as well as in the markets, and they simply fall off trees everywhere. Green mangoes are eaten as a snack, crispy wedges dipped in salt and chilli powder, and Indo–Fijian households turn out delicious mango achar (pickle), a hot-sour condiment made with grated mango that’s been steeped in mustard oil, garlic and chilli.
This recipe is brought to you by the South Pacific Food & Wine Festival.
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