Mango Pudding
Mango pudding is widely held as a simple, refreshing and delicious dim sum dessert at yum cha restaurants globally.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 335 g mango flesh (ripen, and cut into 2 inch pieces)
- 270 ml coconut milk
- 4 tbsp agave syrup
- 2 tsp agar agar powder
- 500 ml water
- 3/4 cup mango flesh (cut into 2 cm/0.8 inch pieces)
- 3/4 cup kiwi fruits (cut into 2 cm/0.8 inch pieces)
- 2 sprigs mint leaves (optional)
Instructions
- 1
Blend the mango pieces and coconut milk in a Nutribullet or food processor until you get a smooth creamy consistency.
- 2
Combine and whisk the agar agar powder with 1 cup of water.
- 3
Add the agar agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar have melted and thickened.
- 4
Add in the mango and coconut mixture and 1 cup water, stir and mix well and bring to a boil again. Turn off the heat.
- 5
Pour the mixture into mini non-stick pudding moulds (8 litre) or any small bowls.
- 6
Chill in the refrigerator until the mango pudding for about 2 hours or until set.
- 7
Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
- 8
Serve the puddings with some mango and kiwi fruit pieces plus mint leaves.