Last week, I bought quite a lot of mangoes. As I was tidying up the cupboard this morning, I spotted two left behind. They looked perfectly ripe, still firm to the touch, yet I just knew they would be soft but not mushy inside. I’ve made a number of dishes with mango, from savoury salads to sweet puddings, but today I had only one thing in mind: the Vietnamese Mango Delight (Bánh Xoài Dẻo).
This recipe is everything I love about a good fruit pudding – soft, full of fresh mango flavour and light enough to enjoy on a hot day. To make it even more exciting, I use mini silicone moulds to shape my Vietnamese Mango Delight, which turns them into little golden treats that look beautiful as they taste.
Ingredients for a healthy Vietnamese Mango Delight
To make this refreshing pudding, you’ll need just a handful of simple ingredients. I use two ripe mangoes for the base – it’s important they are ripe enough for a deep flavour but still hold their shape nicely.
In this healthier version of the Vietnamese Mango Delight, I swap out sugar for honey. It gives a gentle sweetness without overpowering the natural mango taste. Depending on the texture you prefer, you can choose between cornflour (cornstarch) or tapioca flour. Cornflour gives the pudding a soft, delicate finish, while tapioca flour will make it slightly chewy. This time, I chose cornflour for that melting-in-the-mouth texture.
You’ll also need a little water to make the flour slurry and just a teaspoon of lemon juice. Adding lemon juice not only balances the sweetness but also helps preserve the bright colour of the mango, keeping the Vietnamese Mango Delight vibrant and fresh-looking.
How to make Vietnamese Mango Delight
The method is wonderfully simple. First, I peel the mangoes and use a sharp knife to slice out all the delicious flesh. Into the blender they go, along with the honey and I blitz everything until I have a smooth, luscious puree.
Next, I pour the mango puree into a saucepan and gently heat it over a low flame, stirring constantly to prevent any sticking. In a small bowl, I mix the water with the cornflour to form a smooth slurry. As soon as the mango puree starts to bubble, I add the slurry in, stirring continuously. The mixture thickens quickly, usually within around 5 minutes. Once it’s thickened nicely, I stir in the teaspoon of lemon juice and then take it off the heat.
For a lovely-looking finish, I transfer the mango mixture into a piping bag and pipe it into mini silicone moulds. Of course, you can simply spoon it in if you prefer. If you don’t have moulds to hand, using a glass container works just as well, and you can cut the set pudding into bite-sized pieces later. Before piping, I like to sprinkle some toasted sesame seeds into the moulds – it adds a lovely nutty flavour and makes the final presentation even more inviting.
Serving and enjoying your Vietnamese Mango Delight
Once filled, I pop the moulds into the fridge for around 4-5 hours until the Vietnamese Mango Delight is fully set. Thansk to the silicone moulds, they come out effortlessly once they’re ready.
This pudding is absolutely lovely served cold. It’s light, refreshing and bursting with fresh mango flavour, the perfect summer dessert. Every bite of the Vietnamese Mango Delight is a reminder of just how simple ingredients can create something truly delightful.
Have you checked out my other mango recipes yet? There’s so much more you can do with this wonderful fruit – take a look and find your next favourite dish!
Vietnamese Mango Delight (Bánh Xoài Dẻo)
Description
This Vietnamese Mango Delight is a light, fruity pudding made with fresh ripe mangoes and naturally sweetened with honey. Soft, smooth, and bursting with tropical flavour, it’s the perfect easy dessert for warm summer days. Shaped beautifully in silicone moulds and finished with a touch of toasted sesame, it’s as lovely to look at as it is to eat.
Ingredients
Instructions
-
- Peel the mangos and cut out all the flesh. Blend the mango flesh and honey until smooth.
- Pour the mango puree into a saucepan. Heat on low, stirring constantly to avoid sticking.
- In a small bowl, mix cornflour with water to create a smooth slurry.
- Once the mango puree begins to bubble, add the slurry, stirring continuously until the mixture thickens (around 5 minutes).
- Stir in the lemon juice, mix well, and remove from the heat.
- Pipe or spoon the mango mixture into mini silicone moulds, or pour into a glass container lined with toasted sesame seeds.
- Refrigerate for 4-5 hours until fully set.
- Carefully unmould and serve cold. Enjoy your refreshing Vietnamese Mango Delight!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 153.21kcal
- % Daily Value *
- Total Fat 1.04g2%
- Saturated Fat 0.19g1%
- Sodium 2.29mg1%
- Potassium 237.03mg7%
- Total Carbohydrate 36.49g13%
- Dietary Fiber 2.87g12%
- Sugars 22.2g
- Protein 2.35g5%
- Vitamin A 62.31 mcg
- Vitamin C 41.13 mg
- Calcium 35.87 mg
- Iron 1.63 mg
- Vitamin E 1 mg
- Vitamin K 4.7 mcg
- Thiamin 0.27 mg
- Riboflavin 0.18 mg
- Niacin 2.41 mg
- Vitamin B6 0.21 mg
- Folate 53.32 mcg
- Phosphorus 54.58 mg
- Magnesium 26.91 mg
- Zinc 0.41 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
