Mango pudding recipe with step by step photos – smooth, velvety and soft Thai mango pudding made with coconut milk. The mango pudding has the lovely flavors of both mangoes and coconut.
I had bookmarked this recipe from About.com some years back. They did not have a video then and it was a text recipe. It took me a pretty long time to try this recipe.
This is a really smooth and soft mango pudding and is vegetarian as well as vegan. Agar agar is used as a setting agent in the pudding. The original recipe uses gelatin. Being a vegetarian I have used agar agar strands. You can use both agar agar strands or agar agar powder.
Do note that while using agar agar, it is important to boil (strands or powder) in water. If not boiled, then the pudding will not set. I have used agar agar in few more recipes like Mango panna cotta, Mango cheesecake and Pomegranate mousse.
I have not used any extra flavoring or aromatic ingredients. Though for some aroma, you can add vanilla extract, pandanus water (kewra water) or cardamom or cinnamon powder.
How to make mango pudding
1. First, rinse and then peel 2 medium-sized mangoes. Chop them and in a mixer or blender jar. Use ripe and sweet mangoes.
2. Then add 3 tablespoons sugar. Sugar can be added less or more depending on the sweetness of mangoes. Since the mangoes I used were very sweet, I added 3 tablespoons unrefined cane sugar.
3. Blend till smooth.
Cooking agar agar for mango pudding
4. In a small pan, take 2 tablespoons chopped agar agar strands. Do chop the strands as small as possible with scissors. Long strands are difficult to dissolve.
5. Add ⅓ cup of water.
6. Keep the pan on a low to medium-low flame.
7. Gently begin to heat this agar agar+water mixture. Keep on stirring at intervals.
8. Let the solution come to a boil. When the solution is boiling, keep on stirring so that the strands are dissolved properly in the water.
9. In this pic, you will see that the strands have dissolved in the water and you get a smooth jelly-like liquid. Switch off the flame.
10. Here is another pic to show how the agar agar liquid appears – slightly thick and smooth jelly-like liquid.
Making mango pudding
11. Wait for 20 seconds and then add the agar agar solution in the jar containing the mango puree. scrape of agar agar solution from the sides and add this also.
12. Add ¾ cup of thick coconut milk (200 ml). You can also add 1 cup instead of ¾ cup.
13. Blend again till smooth.
14. Pour the mango pudding mixture in bowls. Scrape of the sides and bottom of the mixer jar with a spatula and add to the bowl. Level the top layer of pudding with a spatula.
15. Cover the bowls with a lid or seal with aluminum foil. Refrigerate and let the mango pudding set for 4 to 5 hours.
16. Serve mango pudding chilled as a dessert. while serving, you can add some berries, dry fruits or mango cubes on top.
More Mango recipes
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Mango Pudding
Ingredients
- 2 medium alphonso mangoes or 1.5 cups chopped mangoes, use any sweet variety of mangoes
- 3 tablespoons sugar or add as required
- 2 tablespoons finely chopped agar agar strands
- ⅓ cup water
- 200 ml thick coconut milk or about ¾ cup
Instructions
making mango puree
- First rinse and then peel 2 medium sized mangoes. Chop them and in a mixer or blender jar. Use ripe and sweet mangoes.
- Then add 3 tablespoons sugar. Sugar can be added less or more depending on the sweetness of mangoes. Since the mangoes I used were very sweet, I added 3 tablespoons.
- Blend till smooth. Keep aside.
cooking agar agar
- In a small pan, take 2 tablespoons chopped agar agar strands. Do chop the strands as small as possible with scissors. Long strands are difficult to dissolve.
- Add ⅓ cup water.
- Keep the pan on low to medium-low flame.
- Gently begin to heat this agar agar+water mixture. Keep on stirring at intervals.
- Let the solution come to a boil. When the solution is boiling, keep on stirring so that the strands are dissolved properly in the water.
- Once the strands have dissolved in the water then you will see a smooth jelly like liquid.
making mango pudding
- Wait for 20 seconds and then add the agar agar solution in the jar containing the mango puree. Scrape of agar agar solution from the sides and add this also.
- Add ¾ cup thick coconut milk.
- Blend again till smooth.
- Pour the pudding mixture in bowls. Level the pudding with a spatula.
- Cover the bowls with a lid or seal with aluminum foil. Refrigerate and let the pudding set for 4 to 5 hours or overnight.
- Serve mango pudding chilled as a dessert. While serving, you can add some berries, dry fruits or mango cubes on top.
I dont have ager ager, but gelatin. Is the amount still the same?
Thanks
i have not used gelatin, so i cannot say how much amount will be required.
Can we do this without coconut milk?
i have already replied to your comment priya. do refresh the page and check my response below this comment.
Can we skip coconut milk?
you can skip coconut milk. but then use either milk or cream or a combination of both. with milk, you will have to increase the agar agar quantity, so that the pudding sets.
Can we replace agar agar with anything else?
prasanna, agar agar is used as a substitute for gelatin. without agar agar the pudding won’t set. you can skip agar agar and the consistency will be like that of custard. but will still taste good.