A smooth, velvety and soft Thai mango pudding made with coconut milk. The mango pudding has the lovely flavors of both mangoes and coconut.
or 1.5 cups chopped mangoes, use any sweet variety of mangoes
or add as required
finely chopped agar agar strands
thick coconut milk
or about ¾ cup
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.
full recipe -