Mango Puddings With Chilli Syrup Recipe

Name: Mango Puddings With Chilli Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g butter, softened (plus extra for greasing); 175 g self-raising flour (plus extra for dusting); 12 mango, peeled, stoned, and thinly sliced; 1 teaspoon baking powder; 175 g golden caster sugar; 3 large eggs, beaten; 2 tablespoons milk; 2 limes, zest of, grated; 1 lime, juice of; 100 g golden caster sugar; 3 whole red bird's eye chilies

Servings: persons

175 g butter, softened (plus extra for greasing)
175 g self-raising flour (plus extra for dusting)
12 mango, peeled, stoned, and thinly sliced
1 teaspoon baking powder
175 g golden caster sugar
3 large eggs, beaten
2 tablespoons milk
2 limes, zest of, grated
1 lime, juice of
100 g golden caster sugar
3 whole red bird's eye chilies

1
For chilli syrup, place lime zest, sugar and whole chillies in small pan.
2
Pur lime juice into measuring jug and top up with enough water to make 150ml.
3
Add to sugar and bring to a slow boil, stirring until sugar dissolves.
4
Simmer 10 minutes and remove chillies.
5
Preheat oven to 200 degrees C, gas mark 6.
6
Grease 6 150ml pudding basins and place a square of baking paper in the base of each.
7
Dust each with flour and set aside.
8
Cut out 6X12cm squares of foil, lightly grese and fold a pleat in centre of each square.
9
Arrange mango slices in base of pudding basins and drizzle each with a tsp of syrup.
10
Sift flour and baking powder into a large pow., sadd butter, sugar, eggs, milk and grated lime zest.
11
Beat with electric mixer for 2 minutes or until smooth.
12
Spoon into prepared pudding basins and tightly cover each with foil.
13
Place in a deep roasting tin and fill tin with boiling water so that water comes halfway up the sides of the basins.
14
Bake for 25 minutes.
15
Remove puddings from oven and take off foil.
16
Turn out onto a serving platter or plates.
17
Spoon over chilli syrup and serve.

1055

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 175 g butter, softened (plus extra for greasing), 175 g self-raising flour (plus extra for dusting), 12 mango, peeled, stoned, and thinly sliced, 1 teaspoon baking powder, and more.

Yes, Mango Puddings With Chilli Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango Puddings With Chilli Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions