First rinse and then peel 2 medium sized mangoes. Chop them and add in a mixer or blender jar. Do use ripe and sweet mangoes.
Then add 3 tablespoons sugar to the mixer or blender. Sugar can be added less or more depending on the sweetness of mangoes.
Blend till smooth. Set 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 heat.
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 off the 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 top layer of the pudding with a spatula to make it even.
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.
Keep in mind to use sweet and pulpy mangoes for a thicker pudding. Alphonso mangoes work best for desserts like these. If the mangoes are very juicy and have more water content, the pudding can have a thinner consistency.
Swap agar agar strands with 2 teaspoons of agar agar powder. Cook the agar powder in the same way as the agar strands have been cooked in the recipe.
Sugar can be adjusted depending on the sweetness of the mangoes and your taste preferences.
You can easily scale up this recipe to make for a larger serving.