Chai Tea Pudding with Raspberries and Mango Coulis

38 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Chai Tea Pudding with Raspberries and Mango Coulis

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

Dessert, Eggs/Dairy, North American


2 cups milk, reserve 1/2 cup

3 tablespoons corn starch

2 Chai tea bags, contents removed

¼ cup honey

Pinch salt

1 cup frozen raspberries

1 cup frozen mango

½ cup orange juice

1 tablespoon grated ginger


1. Stir cornstarch into 1/2 cup of milk until smooth. Pour the milk, cornstarch slurry, tea leaves, honey and salt into a small saucepan and bring to a simmer, stirring continuously until the mixture thickens. Strain and set aside.

2. Divide the raspberries evenly between each of four large ramekins; pudding cups or festive glasses, then fill each with hot pudding. Chill for at least one hour, until the pudding has set.

3. Meanwhile puree the mango, orange juice and ginger in a blender until smooth. Spoon the mango sauce on top of the pudding then serve.

See more: Dessert, Eggs/Dairy, North American

comments powered by Disqus