Tropical Fruit Pudding Tropical Fruit Pudding

Author: Canadian Living

This dessert is a tribute to the many desserts created by Cuban chefs. Serve with whipped cream spiked with rum.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2006


Cake Topping:


Grease 13- x 9-inch (3 L) glass baking dish; set aside.

Cut off mango flesh from each side of pit. Cut grid pattern of 3/4-inch (2 cm) squares in flesh down to but not through skin. Gently push skin to turn inside out; cut off flesh and place in prepared baking dish. Cut off rind of pineapple; trim, quarter, core and cut pineapple into bite-size cubes. Add to mangoes. Add sugar, rum and lime juice; toss and set aside.

Cake Topping: In large bowl, beat egg whites until soft peaks form. Beat in 1/3 cup (75 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.

In separate large bowl, beat egg yolks with remaining sugar until pale. Add flour, rum, lime rind and salt ; stir until combined. Whisk in one-quarter of the egg whites; fold in remaining whites. Scrape over fruit; spread evenly. Pour pineapple juice over top.

Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 1 hour. Dust with icing sugar. Serve warm.

Nutritional facts <b>Per serving:</b> about

  • Sodium 105 mg
  • Protein 5 g
  • Calories 279.0
  • Total fat 3 g
  • Cholesterol 93 mg
  • Saturated fat 1 g
  • Total carbohydrate 60 g


  • Iron 9.0
  • Folate 18.0
  • Calcium 3.0
  • Vitamin A 20.0
  • Vitamin C 68.0
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Baking & Desserts

Tropical Fruit Pudding