Teriyaki Mango Pudding

by Etsuyo Bilcich

Teriyaki Mango Pudding (Serves 4)

A tropical dessert with a twist — ripe mango blended with coconut milk and a touch of Sayaka’s Kitchen Gluten Free Teriyaki Sauce for unexpected depth of flavour. Smooth, refreshing, and perfect for entertaining.


Ingredients

  • 375–385g ripe mango flesh (about 2 medium–large mangos)

  • ½ cup (125ml) boiled hot water

  • 3 tsp gelatine

  • ¼ cup raw sugar

  • 1 can (270ml) coconut milk

  • 1 tsp Sayaka’s Kitchen Gluten Free Teriyaki Sauce


Method

  1. In a bowl, whisk gelatine into the hot water until fully dissolved and lump‑free.

  2. Add sugar and whisk until dissolved.

  3. Transfer mixture to a blender with mango flesh and coconut milk.

  4. Add teriyaki sauce and blend until smooth and well combined.

  5. Pour into dessert bowls.

  6. Refrigerate for at least 2 hours until set.

  7. Serve chilled and enjoy.


Serving Suggestions

  • Garnish with fresh mint leaves or toasted coconut flakes.

  • Pair with a drizzle of mango purée for extra colour.

  • Serve alongside green tea or jasmine tea for balance.


Recipe Notes

  • Gluten free: Made with Sayaka’s Kitchen Teriyaki Sauce.

  • Texture tip: Ensure gelatine is fully dissolved for a smooth pudding.

  • Storage: Keep refrigerated and consume within 2 days.

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