Pudim de manga

Name: Pudim de manga
Prep time: 20 min
Cook time: 60 min
Total time: 380 min
Yield: 8
Cuisine: Sao Tomé-et-Principe
Ingredients: 300 g ripe mango flesh, peeled and pitted weight; 300 ml whole milk; 4 medium eggs; 60 g sugar for custard; 80 g sugar for caramel; 30 ml water for caramel; Hot water for the water bath, not mixed into custard

🥭 Mango egg custard baked in a water bath, chilled and unmoulded with its caramel sauce.

Ingredients

300 g ripe mango flesh, peeled and pitted weight
300 ml whole milk
4 medium eggs
60 g sugar for custard
80 g sugar for caramel
30 ml water for caramel
Hot water for the water bath, not mixed into custard

Preparation

Prepare a solid 18 cm metal mould of at least 1 litre and a larger baking dish. Preheat conventional oven to 160°C.

Heat 80 g sugar with 30 ml water in a small saucepan without spoon-stirring until amber. Carefully pour into mould and tilt to coat base; never touch hot caramel.

Blend mango smooth and sieve fibres if needed. Mix briefly with milk, 60 g sugar and eggs without creating much foam.

Pour into caramel-lined mould. Put mould in the larger dish and add hot water outside to halfway up its sides without splashing custard.

Bake about 55–65 minutes, around 60, until edges set and centre lightly wobbles but is not liquid. Aim for about 80–82°C centrally. Top up bath with hot water if needed.

Carefully remove from bath and cool for up to 1 hour, then cover and refrigerate at least 4 hours. Do not unmould warm.

Run a thin blade around edge, cover with a deep serving plate and invert firmly. Let caramel run down, cut eight portions and keep cold until serving.