Name: Helen Goh's yoghurt pudding with mango and medjool dates
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Indian
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

Yoghurt pudding rippled with mango puree.William Meppem

easyTime:1-2 hoursServes:4-6

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.

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. 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.