The Asian Vegetarian: Mango Vermicelli Pudding

The Asian Vegetarian: Mango Vermicelli Pudding

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Chef: Anita Kerai Watch Chef Anita Kerai make a simple, quick but delicious vegetarian pudding in her Indian-Kenyan fusion Masterclass, The Asian Vegetarian. This mango vermicelli pudding is certainly an indulgence for us mango lovers, and if you want to make this dish vegan, you can simply swap the honey for agave nectar! About Chef Anita Kerai: Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there! A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!

Mango Vermicelli Pudding

Ingredients

  • 2 large ripe mangoes (we recommend Indian Kesar mangoes)
  • 70g thin wheat vermicelli noodles
  • 25g ghee or vegan butter
  • 750ml whole milk or oat milk
  • ½ tbsp ground cardamom
  • ⅓ grated nutmeg
  • 50g caster sugar
  • A few strands of saffron
  • 2 tbsp honey or agave nectar
  • 1 tbsp lemon juice
  • 10g roughly chopped pistachio
  • 10g roughly chopped almonds

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