Celebrating Food! Celebrating Life!

Mango and Passionfruit Yoghurt Pudding

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Summer is definitely in full swing now with the heat. Nothing better to beat the heat wave with a refreshing and cooling dessert. Couple of years back, I’d made renowned Japanese patissier Hidemi Sugino’s “Tartlette au Mangue at Fruit de la Passion” which he named “Tahiti タヒチ” and the flavours remain vivid in my mind. Mango and passionfruit are a match made in heaven afterall. It inspired me to create a chilled dessert which marries these two delicious tropical fruits, my Mango and Passionfruit Yoghurt Pudding.

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The composition is actually very simple. It is essentially made up of 3 components, i.e. a mango pudding layer as a base with a passion fruit yoghurt pudding layer on top, and a layer of fresh mango puree  and diced mangoes sandwiched within the two. The last component acts as an “element of surprise” as the mango puree oozes out as one plunges one’s dessertspoon through the layers. This is an attempt to create the experience I had with Sugino-san’s Tahiti tart, where the “sauce aux fruits de la passion” component too oozed out of the tart as one cuts through it!
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Mango in full galore now as we see many different varieties from different localities hitting the market. I’d used Thai rainbow mangoes this time round as they are a good combination of being mostly sweet with a slight hint of tart flavours. Otherwise, other good tasting and aromatic mangoes would work very well too!!
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Passionfruit remains one of my favorite fruits to work with because they are so fragrant! And I love the sourish hues of course. Choose those which look slightly wrinkled as they are ripe! Those are sweeter and more aromatic. I’d added greek yoghurt into the passionfruit pudding later to make the sourish flavours more pronounced. This actually helps to accentuate the sweetness of the mango pudding layer below, for good palate contrast!
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I’d used gelatine sheets as they are easier to weigh out since those from the local baking supply store has them at 2 g for each sheet. They need to be reconstituted in icy water first. Powdered gelatine may also be used of course but the working order is slightly different. Instead of reconstituting in water, the gelatine powder is added directly into and steeped in warm milk at around 40-50°C for about 10 min before continuing with the recipe. Otherwise, the rest of the procedure is pretty much the same. Do take note to squeeze out as much water as possible from the reconstituted gelatine sheets before adding into the milk mixture. Otherwise, the accidental introduction of additional gelatine soaking water alters the liquid ratio of the recipe which may result in the pudding having difficulty setting properly.
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Mango and Passionfruit Yoghurt Pudding Recipe (6 cup servings)

Mango Pudding Layer
250g mango puree
125g fresh milk
125g full cream (35% and please use real cream!)
40g sugar (optional depending on the sweetness of the mangoes used)
8g of gelatine

Reconstitute gelatine sheets in icy water for 15 min. Read above if powdered gelatine is used.
In a saucepot, add fresh milk, full cream and sugar.
Heat the mixture and stir thoroughly to dissolve the sugar.
When it reaches around 75°C, turn off the heat and add reconstituted gelatine. If you don’t have a kitchen thermometer, this is when you see tiny bubbles forming around the perimeter of the pot.
Add mango puree and stir thoroughly.
Divide the mango pudding mixture into 6 cups.
Put in refrigerator to cool and for the layer to firm up (appro. 1 hour)

Sandwich layer (stored in fridge until ready to be used)
150 g mango puree
3 tbsp of chopped fresh mango

Passionfruit Yoghurt Pudding Layer
70g passionfruit juice
125g fresh milk
125g full cream
150g greek yoghurt
50g sugar
8g gelatine

Garnishing (stored in fridge until ready to be used)
Chopped mango cubes
fresh passionfruit pulp
mint leaves

Instructions for preparing passionfruit yoghurt pudding is same as mango pudding with the yoghurt added together with the milk and cream into the saucepot.
Take the pot off the stove and leave the pudding mixture to cool down slightly.
Check the cups to make sure that the mango pudding layer has firmed up.
Divide the passionfruit yoghurt pudding mixture equally amongst the 6 cups.
Carefully add mango puree into the the middle of the passionfruit pudding layer, followed by some chopped mango cubes. These should sink to the bottom and become sandwiched between the two pudding layers.
Return the cups into the refrigerator to chill for at least 4 hours, preferrably overnight.
Before serving, garnish with fresh chopped mango cubes, passionfruit pulp and mint leaves.

NOTE: It is best to take the pudding cups out of the fridge 10 min before serving to allow the layers to soften slightly.

5 responses

  1. vnvie

    Gorgeous photos! I love summertime because of all the different fruits that become available 😀

    June 21, 2014 at 1:17 am

    • Alan (travellingfoodies)

      oh yeah! especially stone fruits like cherries and peaches! those are my favs too!

      June 21, 2014 at 9:18 am

  2. Charlie


    This looks so good as usual. I always enjoy your recipes.

    Is this a pudding or more on the line of a panna cotta in thickness. Here in N. America a pudding is gloppy, where as a panna cotta is more solid.

    Also am so glad that you use gelatine sheets.

    I have a problem converting them when the gelatin powder is used.

    Do you know how many sheets to use on a ratio to a pkg. of gelatin?

    Have a Joyful Day :~D

    June 22, 2014 at 10:56 pm

    • Alan (travellingfoodies)

      Hi Charlie! You are absolutely right! The texture of this pudding is more pannacotta like compared to the really soft and gloppy puddings you are acustomed to seeinf in the States. For the gelatine, be it in sheets or powdered form, it is always better to work out the amount you need by weight. Over here in Singapore, the gelatine sheets I’d gotten are 2 g each so I’d used 4 sheets for 6 cups of each layer. I’m not sure what is the weight for a packet of the gelatine you’d mentioned. But on the safe side, weigh out the gelatine, as with all of the other ingredients carefully. Do let me know if the recipe works for you! 🙂

      June 22, 2014 at 11:25 pm

  3. Pingback: Tahiti v.2015 – Mango & Passion Fruit Cheesecake | travellingfoodies

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