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Helen Goh's yoghurt pudding with mango and medjool dates

Helen Goh
Helen Goh

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Yoghurt pudding rippled with mango puree.
Yoghurt pudding rippled with mango puree.William Meppem

I had set out to make a cheesecake with yoghurt and mango, but halfway through when I stopped to taste it, I realised it was delicious just as it was, eaten with a spoon. I did make one further change, though, which was to strain the yoghurt in the style of the luscious Indian dessert, shrikhand. Serve this family-style by placing it all in one large dish at the centre of the table, or for a more elegant presentation, dish it up individually in coupe glasses.

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Ingredients

  • 500g plain, full-fat yoghurt

  • seeds from 2 cardamom pods, crushed using a mortar and pestle

  • zest and juice of 1 lime

  • 120ml pure cream

  • 2 tbsp icing sugar

  • 1 tbsp honey

  • 160g flesh from a ripe mango, pulsed in a blender to form a rough puree

  • 4 pitted dates, preferably medjool, cut into slivers

  • 20g unblanched almonds, roasted and roughly chopped

  • 20g pistachios (about 40 nuts), roughly chopped

  • flaky sea salt, to serve

Method

  1. 1. To strain the yoghurt, set a large sieve over a bowl, then line the sieve with a piece of clean muslin or cheesecloth. Scoop the yoghurt into the lining, draw in the excess material and twist to enclose the yoghurt. Place a small plate on top and weigh it down with a couple of cans or a heavy mortar and pestle. Set aside in a cool place to allow the whey to drain from the yoghurt – this will take about an hour. Discard the drained liquid and transfer the thickened yoghurt into a large bowl. Add the cardamom, lime juice and zest, then mix in with a wooden spoon. Set aside.

    2. In a separate bowl, combine the cream, icing sugar and honey, and whisk until soft waves form. Using a rubber spatula, fold the cream mixture into the thickened yoghurt until almost combined, then fold in 100g of the mango puree. Don't worry if it looks a bit streaky, that's part of the charm.

    3. If making one large pudding, transfer the mixture into a large shallow serving bowl; otherwise, spoon into individual bowls or glasses. Cover with cling film and chill in the fridge for at least 4 hours (or up to 2 days ahead).

    4. When ready to serve, spoon some of the remaining mango puree on top of the pudding, then use a small knife to gently swirl it through. Scatter over the slivered dates, then the chopped nuts. Finally, sprinkle with a little sea salt just before serving.

    Tip: It's also delicious for breakfast – just halve the icing sugar or omit it altogether.

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Helen GohHelen Goh is a chef and regular Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/helen-gohs-yoghurt-pudding-with-mango-and-medjool-dates-20201005-h1r6u1.html