Delicious Coconut and Mango Malva Pudding Recipe

Image: South African Mango Growers’ Association

It’s summer in South Africa and mangoes are synonymous with the season. South Africans love mangoes. They enjoy them pickled while they’re green. They also add them in desserts or have them as they are when ripe.

In South Africa, homegrown mangoes are available from December until the end of April. The medium to large sized Tommy Atkins mangoes arrive first. Next, the small, stringless Sensation mangoes follow. The medium to large Kent and Keitt finish off the season.

Mangoes are high in vitamins A and C. They are rich in biotin and the mineral potassium. They are also a source of vitamins B1 and B6.

Mangoes are tasty and fun. They make great additions to desserts. They also can be used as substitites in some of your favourite sweet treats, like Malva Pudding.

Malva Pudding is a winter desserts that South Africans have come to enjoy in all seasons. If you’re looking for a different way to enjoy this pudding look no further. Here is a recipe from the South African Mango Growers’ Association, that puts mango in the mix.

In this Coconut and Mango Malva Pudding, eggs are replaced with mango pulp and milk with coconut milk. The traditional butter sauce gets a makeover with a heavenly coconut milk and mango purée blend. It is served with fresh mango slices and vanilla ice-cream.

Coconut and Mango Malva Pudding

Serves 8

Preparation time: 30 minutes

Cooking time: 40 minutes + cooling

Ingredients:

FOR THE PUDDING

250 ml (1 cup) sugar
60 g soft butter
60 ml (¼ cup) mango pulp
125 ml (½ cup) desiccated coconut
250 ml (1 cup) coconut milk
10 ml (2 tsp) white vinegar
5 ml (1 tsp) vanilla essence
250 ml (1 cup) cake flour
5 ml (1 tsp) bicarbonate of soda
Pinch of salt

FOR THE SAUCE

60 g butter
125 ml (½ cup) sugar
125 ml (½ cup) coconut milk
30 ml (2 tbsp) mango purée 2.5 ml (½ tsp) vanilla or coconut essence
Squeeze lemon juice, to taste

TO SERVE

1 mango, peeled
1.8 L tub mango or vanilla ice cream
45 ml (3 tbsp) coconut shavings, toasted
Mint leaves, to garnish (optional)

Method

For the pudding, preheat oven to 180°C. Grease a 1.8 L (7 cups) baking dish with cooking spray. Cream the sugar, butter and mango until pale. Beat in the desiccated coconut.
Mix together the coconut milk, vinegar and vanilla. Sift together the flour, bicarb and salt. Stir the milk and flour mixtures alternating into the mango mixture. Pour into the prepared baking dish and bake for about 35 minutes or until a testing skewer comes out clean.
For the sauce, just before the pudding is done baking, heat the butter, sugar and coconut milk on medium high, stirring for about 5 minutes until the sugar dissolves. Bring to a boil.
Take off the heat and stir in the mango purée, essence and lemon juice. Pour the hot sauce over the pudding as soon as it comes out of the oven. Poke all over with a skewer for the sauce to soak in. Allow to stand for 20 minutes.
To serve, use a vegetable peeler to cut the mango into ribbons. Garnish the pudding with this. Serve with ice cream, coconut shavings and mint, if you like.

Note: This is an egg free malva pudding. Mango serves as an egg replacement in this recipe.