Mango Biscuit Pudding is a simple no-bake dessert that everyone will love!
It blends the sweet, tropical taste of mangoes with creamy whipped cream and the soft crunch of Marie biscuits.
Perfect for any occasion, whether for a party or a family treat, this dessert is easy to make with just a few ingredients. Light, fruity, and refreshing, it’s a great choice for mango lovers and a perfect way to cool off on a warm day.
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Peel and chop the mangoes into small pieces. Sprinkle them with sugar and let them sit for 5 minutes to release their juices.
In a small pan over medium heat, cook the mango-sugar mixture for 3-4 minutes until the sugar dissolves and the mixture becomes smooth.
Transfer the mango pulp to a bowl and allow it to cool completely.
In a mixing bowl, whisk the softened butter and powdered sugar until the mixture is light and creamy.
Add the chilled cream and vanilla extract, then whip until soft.
Fold the cooled mango pulp gently into the whipped cream mixture, ensuring it is well combined.
Dip each Marie biscuit briefly into the milk and arrange them in a single layer at the bottom of a flat serving dish or glass container.
Spread a thin layer of the mango cream mixture evenly over the biscuit layer.
Repeat the process, alternating layers of biscuits and mango cream. Build 2-3 layers or more, depending on the height desired.
Use a vegetable peeler or grater to shave the chocolate bar. Generously sprinkle the chocolate shavings over the top layer of mango cream.
Cover the dish with cling film or a plate and refrigerate for at least 2 hours, or preferably overnight, to let the flavours meld and set nicely.
Slice the pudding and serve chilled for a refreshing dessert that’s perfect for warm weather or any special occasion.
Use fresh, ripe mangoes for the best flavour and aroma. Frozen mangoes work as a substitute if fresh ones aren’t available.
Adjust the sugar to suit the natural sweetness of the mangoes.
Ensure the cream is thoroughly chilled for easier whipping and a fluffier texture.
You can use any biscuits of your choice instead of Marie biscuits.
How do I make Mango Biscuit Pudding without using whipped cream?
If you're looking to make Mango Biscuit Pudding without whipped cream, you can substitute it with coconut cream or Greek yogurt for a healthier option. Just ensure that the alternative you choose is chilled and whipped to a similar consistency for the best results.
Can I store Mango Biscuit Pudding in the refrigerator, and how long does it last?
Yes, you can store Mango Biscuit Pudding in the refrigerator. It will last for about 3-4 days when covered properly with cling film or a lid. Just make sure to keep it chilled to maintain its freshness and texture.
What are some good pairings for Mango Biscuit Pudding?
Mango Biscuit Pudding pairs wonderfully with a scoop of vanilla ice cream or a drizzle of mango puree for added flavor. You can also serve it alongside fresh fruit or a light tropical fruit salad to enhance the dessert experience.
What can I use instead of Marie biscuits in this pudding recipe?
If you don't have Marie biscuits on hand, you can use digestive biscuits, graham crackers, or even ladyfingers as a substitute. Each option will provide a slightly different texture but will still complement the mango cream beautifully.
Is Mango Biscuit Pudding suitable for a vegan diet?
To make Mango Biscuit Pudding suitable for a vegan diet, you can replace the butter with a plant-based alternative, use coconut cream instead of whipped cream, and ensure the biscuits are vegan-friendly. This way, you can enjoy a delicious vegan dessert without compromising on taste.
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