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.