We had mango pudding for dessert five weeks in a row! Why? I wanted to make this dessert from scratch using fresh mango puree instead of boxed pudding mix. I started with gelatine as the agent to set the pudding, and then I had to create a vegan version of the dessert for an upcoming get-together.
I replaced the gelatin with agar agar powder, and over the weeks, we had tasted mango pudding that was too hard, too soft, or too grainy.
The good news is that that my loyal taste-tester says both the flavor and texture are just perfect this time around! If you like the taste of mango and coconut milk, this recipe is for you.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Serving: 6
- 1 lb mango chunks, if you are using Champaign mangoes, you need about 5 of them
- 120 ml coconut milk
- 2 tsp fresh lime juice
- 3 Tbsp sugar
- 180 ml coconut milk
- 120 ml simple syrup
- 1 tsp agar agar powder
- Diced mango for garnish
- Blend mango chunks with 120 ml coconut milk, lime juice, and sugar. Set aside.
- Get the molds ready for the pudding. I use six dessert cups.
- Dissolve agar agar powder in the remaining coconut milk and simple syrup over medium heat. Stir constantly until the mixture comes to a boil.
- Reduce heat to low, stir in the mango puree until well combined.
- Remove from heat and divide into prepared molds.
- Cool completely and chill in the refrigerator until ready to serve.