It’s been a while since I’ve posted any dessert recipes, so I wanted to end the summer with a mango pudding. It’s still warm where we are, and this cool, refreshing dessert went down a treat. It is such a simple, yet amazing recipe – you can multi-task whilst making this luscious, creamy, tropical pudding as there’s basically just 4 main ingredients. I took some short cuts too, so this whole recipe came together in no time. You can also use half the ingredients and make just four instead of eight.
It’s that time of year when Farmers markets, gardens and home produce are a plenty. I like to keep a stock of vegetables that I can freeze and use at a later date, in the depths of winter when fresh produce isn’t as plentiful. Spaghetti sauce is something I make fairly frequently from all the chopped tomatoes that I freeze over the summer. Peppers also freeze pretty well. These cucumbers were waiting to be pickled, I made a very simple recipe taken from The Smitten Kitchen, it turned out beautiful, I’ve made enough to share with friends.