Pudding de boudin, langoustines et chutney de mangues

Main course

Black pudding, langoustine and mango chutney

Recipe from Marc Boissieux

Marc, vainqueur de MasterChef 2013

Winner of French Masterchef 2013

 Ingredients for 10 people

For the pudding:

  • 300 g of black pudding
  • 150 ml of cream
  • 150 ml of milk
  • 100 g of white bread
  • 150 g of egg

For the langoustine cream:

  • 10 large langoustines
  • 1 carrot
  • 1 onion
  • 1 stick of celery
  • 1 bouquet garni
  • 20 cl of white wine
  • 10 g of tomato concentrate
  • 50 cl of cream

For the chutney and the mango puree:

  • 3 mangoes
  • 30 cl of vinegar (sherry or mango)
  • 100 g of sugar
  • 1 pinch of Raz el Hanout
  • 1 star anise
  • 1 bunch of coriander

 Preparation of the pudding:

  • Dry the bread in the oven at 200° for 10 minutes.
  • Remove the skin from the black pudding and take out the flesh with a spoon. Mix with the milk, cream and eggs. Blend. Add the bread and blend once again to obtain a smooth mixture.
  • Place in a terrine and cook at 150°.
  • Press with a weight and chill for 6 to 8 hours.

 Preparation of the langoustine cream

  • Shell the langoustines, leaving the tail and the last ring.
  • Set aside in the fridge.
  • Keep the claws and shell.
  • Finely chop the carrot and celery, roughly chop the onion.
  • In a deep saucepan, sauté the langoustine shells in the olive oil over a high heat to thoroughly caramelise.
  • Add the aromatic vegetables and sweat over a medium heat.
  • Add the bouquet garni and moisten with the white wine.
  • Reduce completely.
  • Add the tomato concentrate and the cream and cook over a low heat for 30 minutes.
  • Strain through a conical strainer and season to taste.

 Preparation of the mango chutney

  • Dice the mangoes.
  • Blend 1/4 of the mixture. Strain and place in the fridge.
  • Place the remaining mango in a saucepan with the vinegar, sugar and spices and gently simmer.


  • Unmould the pudding.
  • Cut off rectangles and pan fry.
  • Pan fry the langoustines for 1 min to 1 min 30 for presentation.
  • Blend the langoustine cream with a hand blender.
  • Plate 2 rectangles of pudding, a little chutney and top with a langoustine.
  • Decorate with a few drops of mango puree and sprigs of coriander.