Vegan Mango Pudding
Naturally Natalie Eng
Traditional Chinese dim sum style mango pudding with a healthy twist. Dairy-free and refined sugar-free mango pudding.
Asian, Chinese, vegan
Peeled and cubed
(the creamy part rather than the liquid)
Agar Agar Flakes
Pink Himalayan Salt
Soy or Rice Milk
Peel and dice the mangoes. Blend them in a blender or food processor.
Meanwhile, bring the water to boil in a medium saucepan. Once boiling, turn the heat to low and add the agar agar, almond extract, coconut sugar, and salt, stirring well.
Turn off the heat and add in the coconut cream (make sure to use the creamy part and not the liquid) and blended mangoes. Stir well.
Clean your blender and blend the liquid once more 30-45 seconds to smooth it before transferring to ramekens to put in the refrigerator.
Chill for at least 2-4 hours. Use the soy/rice milk to top.