A refreshing combination of mango and tart raspberries really balances the sweetness of this light pudding.


  • 3 punnets raspberries

  • 5 gelatine leaves

  • 2 passion fruit

  • 115g (2 oz) caster sugar

  • 60ml (2 fl oz) water

  • 2 large ripe mangoes

  • 170ml (6 fl oz) double cream


  • 1.

    Separate the gelatine leaves, then soak in plenty of cold water.

  • 2.

    Cut the passion fruit in half and sieve out all the juice.

  • 3.

    Bring sugar and water to the boil, stir to dissolve the sugar, remove from the heat and put 60ml (2 fl oz) into jug.

  • 4.

    Squeeze the gelatine well and dissolve in the hot syrup, pass through a fine chinois.

  • 5.

    Peel the mangoes and take out the stone.

  • 6.

    Blitz all the flesh, pass through fine chinois and add 115g (2 oz) of mango to passion fruit juice, then to warm gelatine syrup and mix well.

  • 7.

    Whip the cream to soft peaks then fold it through the mango mix.

  • 8.

    Clingfilm the moulds, put in a good base of the mixture. Place raspberries in centre, plenty but not too many, do not touch the sides. Finish with a layer of mixture and smooth with a palette knife. Set in the fridge for about 4 hours.

  • 9.

    Mix the remaining syrup with the remaining fruit puree. Dice a little mango to go into sauce.

  • 10.

    Turn out moulds, pile raspberries on top and put sauce around, serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 265kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 6g
  • Carbohydrate 38g
  • Sugar 36g
  • Sodium 25mg

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.

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