And it’s vegan – except if you eat it with the biscuits like we did. I had two egg whites and I didn’t want them to go waste so made some cats tongue biscuits with whole-wheat flour. Super crunchy, they go perfectly with the pudding to contrast and bring some texture.
450 g of mango flesh – can be fresh or frozen
225 g of coconut milk
45 g of pure cane sugar
3 g of agar agar powder
Some raspberries or mango flesh cubes, mint leaves, coconut flakes, biscuits to garnish before serving
Add the mango flesh and half of the coconut milk into the blender, mix well and let it set aside
In a saucepan, add the remaining of the coconut milk, the sugar, and the agar agar powder, constantly whisk under medium to low heat for about 3 to 4 minutes, until the agar agar completely dissolve.
Pass the mango puree through a fine sieve to remove the stringy residues
Add the syrup into the bowl and combine well
Transfer the mixture into individual jars with a lid and let them sit in the fridge for minimum 2 hours or overnight