Scented Mango Pudding With Dried Lavender Flowers – a delicious recipe with mango, pudding powder pkt Mango, lavender, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak lavender for 2 - 3 hrs. Cut mango into cubes and set aside.
2
Cook mango pudding according to manufacturer's instructions. Add lavender and simmer for about 5 mins, stirring occasionally.
3
Pour mango mixture into moulds until it reaches the eyes. Lightly dip chocolate into mixture and insert into the eye inlet, one by one. Be careful, the chocolate will melt if the mixture covers the eyes completely at this stage as it's too hot. You need to wait till mixture's slightly cooled, then spoon it slowly over the eyes. Alternatively, you can use raisins too. Let the pudding cool and set in the fridge.
4
Remove pudding from fridge when it hardens a little. Add fresh mangoes and fill the mould with more mixture.
5
If you like to have colour variations, you can add red colouring to the remaining mixture and fill the top part of the pudding with it. Let it cool and refrigerate.
6
Transfer these lovely fishes onto serving plate and serve chilled with evaporate milk if you prefer!
1183
kcal
Calories
62
g
Fat
144
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 mango Thai Honey, 1 pudding powder pkt Mango, 240g, 1 teaspoon lavender, 8 chocolate chips or raisins for the fish eyes.
Yes, Scented Mango Pudding With Dried Lavender Flowers 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.
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