Food & wine

Mango and cashew 'sawdust pudding'

This rather unappetising sounding dessert is another legacy of Goa's Portuguese colonial past!

Felicity Cloake's mango and cashew 'Sawdust Pudding'

Serradura is also popular in Macau to this day. (The sawdust refers to crushed Marie biscuits, which are hard to find here, but our own Rich Tea make a good substitute.) As it's Christmas, I've jazzed up the basic recipe with tropical fruit and nuts – good mangos are thin on the ground in December, but you'll find tinned puree in the Indian section of large supermarkets, or whizz up a ripe one with a dash of lime juice or water if you get lucky.


Mango Cashew
  • 50g unsalted cashew nuts, plus 6 to serve
  • 12 rich tea biscuits
  • 600ml double cream, chilled
  • 100ml condensed milk
  • Pinch of cardamom powder, or the seeds of 3 cardamom pods, crushed
  • 450ml unsweetened mango puree


  1. Roughly chop the nuts, leaving the 6 extra aside for now, and put in a food processor with a couple of the broken up biscuits and a pinch of salt. Whizz to rubble, then add the remaining biscuits and process to make fine crumbs.
  2. Put the cream into a large bowl and whisk to soft peaks. Fold in the condensed milk and a pinch of cardamom powder if using.
  3. Put a layer of mango puree into 6 glasses, then top with a layer of crumbs and a layer of cream. Repeat until they're all used up, and refrigerate for at least 2 hours. Top with a cashew nut just before serving.

Wine Recommendation:

Break out the stickies to serve with this exotic pudding – why not try with a Moscatel de Setúbal the traditional fortified muscat from south-east of Lisbon?

Felicity Cloake

Guest Writer

Felicity Cloake

Felicity Cloake is an award-winning writer specialising in food and drink and has a regular column with The Guardian.

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