Steamed Mango Pudding

This week I’m sharing the recipe for this humble Steamed Mango pudding. Nothing fancy, no rare or expensive ingredients, hell, it doesn’t even need an oven. Apparently, there’s more you can do with mangoes, apart from a cheesecake and mango fool. (both recipes you’ll find on my Instagram by the way and are delicious anyway)

What’s great about this mango pudding? First, it’s so pretty. The little slices of mango make a lovely pattern on the top. Then, the caramel adds a lovely colour to it and gives it a deep golden hue. And to top it all, it tastes fantastic with ice cream. Am I the only one who thinks ice cream makes everything better?

Tinned or Fresh Mangoes?

The original recipe uses tinned mangoes, but with mangoes currently in season here, it was obvious I was going to use fresh mangoes. Pick a mango variety that is sweeter than the rest and not too fibrous. This helps it stay intact through the steaming process and of course, adds to the sweetness.

Baked or Steamed Mango Pudding?

I steamed this pudding and it took over an hour in a steamer. I’m pretty sure baking this pudding in a water bath will give you the same result, although it would be a bit of a trial and error over how long to bake it. So if you have a large enough dish to steam the pudding in a glass or ceramic dish, steam the pudding.

Steamed Mango Pudding


For the Caramel

3 tbsp sugar

1/4 cup water

For the pudding:

2 fresh ripe mangoes

100 gms butter

1/2 cup sugar

zest of one lime

2 eggs

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

3 tbsp ground almonds

  • Start by greasing a 1.5 litre heatproof glass or ceramic dish with a little butter or oil. Do not use a metal basin, beacuse it will make the pudding stick to the base.
  • Cut a piece of baking paper that will cover the top of the pudding dish and a piece of foil paper to go over it. This will act as a cover for your dish when the pudding steams
  • First make the caramel. In a heavy based saucepan, mix the sugar and water. Bring to the boil over a medium flame. Then reduce the heat, do not sit any further and let the mixture turn a golden caramel.
  • As soon as the mixture turns golden, pour it into the greased pudding dish. Set aside.
  • In a vessel/ steamer that is large enough to hold the pudding dish, place a trivet at the bottom and pour enough water to come halfway up the side of the dish. Let the water come to a boil.
  • To make the pudding, first peel and slice the mangoes. Set aside a few long strips of mango and chop the rest.
  • In a large bowl, beat the butter, sugar and lime zest until it turns creamy. Add the eggs one by one.
  • Then add the flour, baking soda, baking powder. Fold in using a spatula
  • Add the chopped mango and ground almonds. Mix until just combined.
  • Place the long strips of mango over the caramel in the pudding dish. Gently spoon the pudding mixture all over. Cover the top with the baking paper and foil piece prepared earlier. Use a string to tie the paper around the rim and hold it in place.
  • Lower the dish into the boiling water, reduce the flame to low, cover the steamer and let the pudding steam for 1 hour 15 minutes. Check the water levels in between and top up if needed
  • When the pudding is done, it will appear firm and well risen.
  • To serve the pudding, loosen the pudding by running a knife on the sides and overturn the pudding onto a serving tray or board.
  • Serve with a scoop of vanilla or butterscotch ice cream.

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