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Almond and Mango Pudding

Submitted by Molly 11 June 2009

Dust with extra icing sugar and serve with some pouring cream.



2 large ripe mangoes you can test for ripeness by gently squeezing-they should give slightly to your touch; 50g.raspberries (these can be omitted); 4 tbsp. Marsala wine; 2 tbsp caster sugar; 115g. butter softened; 115g.icing sugar sifted and some extra for dusting; 100g. ground almonds; 2 eggs; 2 tbsp.double cream; few drops of almond extract. Some more butter for greasing dish.


Pre heat oven to 190C/gas mark 5. Liberally butter a 5cm deep, 22cm square dish. A lasagne dish is ideal.
Mix 3 tbsp Marsala and the caster sugar in a large bowl. Slice the mangoes to remove the large stone, peel and chop the flesh into chunks and place in the sugary mixture in the bowl. Transfer it all to the buttered dish., with the raspberries, if using. In another bowl, beat together the butter and icing sugar until pale and fluffy. Then beat in the almonds, eggs, cream, remaining Marsala and the few drops of almond extract. Pour mixture over the mangoes and bake for 30/40 minutes or until the almond mixture is firm and golden.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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