A fresh, fruity alternative (or addition to!) Christmas pudding for your festive dessert. But just as good eaten any other time of year, and it couldn’t be easier to make.
Serves: 6
Prep time: 15 mins
Total time: 15 mins
Skill level: Easy peasy


    • 2 mangoes, peeled, stoned and finely chopped
    • 2 tablespoons rum
    • 2 tablespoons icing sugar
    • 2 pieces stem ginger, finely chopped

For the topping:

    • 300ml carton double cream
    • 4 meringue nests, crushed
    • Sprigs of mint, for decoration
    • 6 small serving dishes


    1. Place mango in a bowl and stir in the rum, icing sugar and ginger. Divide most of mixture between serving dishes, reserving a little to spoon on top. Cover the dishes, and keep in a cool place until serving.
    1. Just before serving, whisk the cream until it forms soft peaks and fold in the crushed meringue.
    1. Spoon the mixture on top of the mango. Spoon a little of the reserved chopped mango on top of each. Decorate each dish with a sprig of mint and serve.

Not suitable for freezing.

Nutritional information per portion


fat 27.0g saturates 17.0g calories 338(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.