Mango Pudding with Ginger and Lime Biscuits
By OcadoLife
Published on 20 May 2025
Supper club hosts and cookbook authors Amy and Emily Chung, aka The Rangoon Sisters, have drawn on their Burmese heritage to bring a fruity edge to this Hong Kong-style dessert. Their Mango Pudding with Ginger and Lime Biscuits is easy to make ahead of time – you’ll need to chill it for at least four hours but ideally overnight – and it’s great for parties as it can be served in individual cups or in one big dish. The biscuits add zingy contrast that cuts through the creamy mango.
Time and servings
35 minsTotal time
8Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 4 gelatine leaves
- 1 (400ml) tin coconut milk
- 500g mango pulp
- 200g caster sugar
- 1 lime, zested and juiced
- 3 tbsp light brown sugar
- 1 tsp ground ginger
- 140g unsalted butter, at room temperature
- ½ tsp salt
- 1 medium egg
- 140g plain flour
- ½ tsp baking powder
- 150ml tub double cream, for drizzling (optional)
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5; line 2 large baking trays with baking paper. Soak the gelatine leaves in cold water for 5 mins.Step 2
Meanwhile, combine the coconut milk, mango pulp, 60g caster sugar and lime juice in a medium pan. Warm gently, stirring, over low heat until the sugar has dissolved (do not boil). Remove from the heat.Step 3
Squeeze the excess water from the gelatine leaves, then stir them into the warm mixture until dissolved. Divide between 8 glasses and leave to cool. Chill for at least 4 hrs or ideally overnight, until set. (Make up to 4 days ahead.)Step 4
For the biscuits, combine the brown sugar and ginger in a shallow dish and stir to break up any clumps; set aside.Step 5
In a large mixing bowl, cream together the butter, remaining 140g caster sugar, lime zest and salt with a wooden spoon or electric whisk, until fluffy.Step 6
Mix in the egg, flour and baking powder, then get in there with your hands and work into a dough.Step 7
Roll the biscuit dough into about 16 walnut-sized balls (approx. 30g each), then toss in the ginger-sugar mix. Arrange on the prepared baking trays, leaving a 5 cm gap between each.Step 8
Bake for 15 mins, until lightly golden. Leave on the tray for at least 30 mins – they will harden as they cool but still be chewy on the inside. (Store them in an airtight container for up to 1 week.)Step 9
Serve the pudding with a drizzle of cream, if liked, and a biscuit or two on the side for dunking.