Dark Cane Sugar
A moist, dark brown sugar...
- Ingredients
- Method
Ingredients
- 2 Fresh Mangoes, peeled and sliced, or, 425g canned mangoes, drained
- ¼ cup Chelsea Dark Cane Sugar
- ¼ teaspoon ground cardamom
- 400g plain yoghurt
Additional tips
For a finishing touch this dessert can be served with wafer biscuits.
Chelsea Products in Recipe
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Method
Combine mango slices, Chelsea Dark Cane Sugar and cardamom in a food processor or blender and process until smooth.
Place yoghurt in a bowl and whip lightly, then fold through mango mixture.
Spoon mixture into 4 individual serving glasses and refrigerate until required.
Additional tips
For a finishing touch this dessert can be served with wafer biscuits.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
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- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
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- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 1 tsp vanilla essence
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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