Mango and orange blossom pudding

Paul Merry - Food Development Director
Prep time: 
2 hours
Cook time: 

Orange blossom air

  • 300g natural full fat yoghurt
  • 100g double cream
  • 50g caster sugar
  • 2 leaves of gelatine, soaked
  • 10ml Orange blossom water + extra to taste

Mango puree

  • 150g mango flesh
  • 50ml mango juice
  • 40g sugar
  • 25ml double cream

Soak the gelatine in cold water until completely soft, squeeze to remove the excess water.

Place the cream, soaked gelatine and caster sugar in a metal bowl over a saucepan with simmering water, stir until the sugar and soaked gelatine dissolve. Remove the bowl from the heat and add the natural yoghurt, stir and add the orange blossom water to taste.

Pour the mixture into a clean 1/2 Litre cream whipper, secure the lid and charge the cream whipper with two gas charges. Shake vigorously and place the cream whipper in the fridge to chill. It will need about 2 hours to chill completely.

When you are ready to use the orange blossom air/ foam shake the cream whipper vigorously to loosen the mixture.

Mango puree

Blend the mango, sugar, cream and juice until smooth in a blender or food processor..

Pour the mango into serving glasses, carefully transfer them to the fridge and leave until you need them

To Serve

  • 1 mango, diced
  • Mango puree
  • Orange Blossom Air
  • Biscuits

Dice the mango into smaller pieces, add a pinch of chopped mint or thyme, add a little Hendricks Gin for that extra touch and divide the mixture between the glasses.

Shake the orange blossom air vigorously, if it's too firm dip the cream whipper in hot water for a few seconds to loosen the mixture.

Squirt the orange blossom air on top of the mango salad and garnish the air

Serve the puddings with a few orange, polenta short breads.