Vegan Mango Pudding

Vegan Mango Pudding Recipe

By Hot For Food

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 8 minutes

Ingredients

mango pudding

3 ataulfo mangoes

2 tbsp + 2 tsp lemon or lime juice

1 tsp vanilla extract

1/4 C raw granulated sugar

1 C coconut cream

1/2 C water

2 tbsp agar agar flakes

garnish

coconut whip

mint sprigs

extra mango pieces

toasted coconut

Instructions

1Dice up 2 mangos and cut away outer skin. Place these chunks in a blender with lemon or lime juice, vanilla extract, sugar, and coconut cream. I’ve been using cans of pure coconut cream where the only ingredients are coconut and water. I always refrigerate them overnight so the thick cream separates to the top and then scoop it out and measure for recipes. The same thing will work with cans of full fat coconut milk. In this case, it’s fine if you get a little bit of the liquid in the mix but try to get only cream.

2Finely dice up the third mango and set aside. This will be used to add to the pudding before setting if you want small chunks of mango in the pudding. You can also save a handful of these pieces to use as garnish.

3Blend the pudding together until smooth and thick.

4Pour into a sauce pan and heat over medium-low heat, whisking fairly constantly for about 5 minutes until bubbling and hot throughout.

5Meanwhile, heat the water and agar agar flakes in another small sauce pan over medium-high heat and whisk constantly until boiling and starting to foam. Keep whisking while boiling, and the agar agar flakes should completely dissolve after about 3 minutes. It should be smooth and slightly discolored, not totally clear. Then whisk this into the mango pudding mixture and combine well while off the heat.

6Once combined, stir in the additional mango pieces.

7Divide the pudding into 4 ramekins or small bowls – each serving is approximately 4 oz/125 ml.

8Allow these to cool at room temperature so that they’re not piping hot. Once mostly cooled, refrigerate for at least 2 hours or you can leave them refrigerated until serving. Consume within 5 days.

9You can garnish the pudding right in the ramekins or bowls, or try to remove the gelatinous pudding and place it on a plate. It’s best to do this with a small thin icing spatula. Run it around the edges of the pudding, then place it upside down onto your hand or a plate and it should slide out in one piece.

10Top puddings with a dollop of coconut whip (check out the hot for food recipe) or store bought whipped topping, more fresh pieces of mango, toasted coconut, and mint sprigs if desired. Serve immediately!

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