The Asian Vegetarian: Mango Vermicelli Pudding

The Asian Vegetarian: Mango Vermicelli Pudding

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This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week! Learn how to make a simple, quick but delicious pudding. Mango vermicelli pudding is an indulgent, flavorful and wonderfully easy dessert to serve for entertaining. Hot or cold this can be a winter or summer dessert. To make it vegan, 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


  • 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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