This mango-flavoured pudding is as festive as it is fresh. 

Words & recipe: Ruth Pretty  Styling & photos: Carolyn Robertson

Jeremy Jones gave me this recipe many years ago when he was the chef at Marlborough’s Timara Lodge.

Mango & Ginger Syllabub with Ginger Cookie Crumble

Serves 8

INGREDIENTS

700g frozen mango flesh, cut into small chunks
70g sugar
150ml Stone’s Green Ginger Wine
600ml cream
50g preserved ginger in syrup, drained and cut into thin slivers
1 teaspoon ginger syrup
1 teaspoon lime or lemon juice
5 to 6 Ginger Cookies (recipe below)
fresh fruit, to serve

METHOD

Purée mango and sugar in a blender or food processor. Lightly whip the cream. Slowly pour ginger wine into the cream and gently fold together until just combined. Fold in the mango purée, ginger, ginger syrup and lime juice.

Pour mixture into decorative glasses. Refrigerate for 2 to 4 hours (preferably overnight), until set. Coarsely crumble ginger cookies on top just before serving and accompany with generous platters of prepared fresh fruit.

Ginger Cookies

Makes: 36

A long cooking time ensures these biscuits keep well. They also freeze brilliantly.

Heat oven to 130°C and grease and line several baking trays. Put 175g self-raising flour, 175g caster sugar, 175g diced, chilled butter and 2½ teaspoons ground ginger in a food processor. Process until the mixture forms a ball (stop the machine and scrape down the sides a couple of times).

Roll walnut-sized pieces of dough into balls and space them evenly on the prepared trays. Flatten each biscuit slightly with the palm of your hand, then bake for 1 to 1½ hours until the biscuits are crisp and golden.

Lift the cookies off the trays and allow to cool completely on wire racks. Store in an airtight container.

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