Description
A creamy, layered vegan mango pudding made with fresh Alphonso mangoes and coconut cream. This refreshing dessert is lightly sweetened and set with agar agar for a smooth, delicate texture.
Ingredients
- 200 ml coconut cream
- 150 ml (2/3 cup) water
- 1/4 cup sugar (heaped)
- 1 tsp agar agar powder
- 1 pinch salt
- 2 Alphonso mangoes
- 1/2 cup fresh mango pulp
- 1 cup water
- 3 tbsp sugar
- 1 tsp lemon juice
- 1 pinch salt
- 1 tsp agar agar powder
Instructions
- Slice the mangoes on both sides and scoop out the pulp. Collect all the sweet pulp and blend into a smooth puree.
- In a saucepan, combine the mango puree, 1 cup water, 3 tbsp sugar, and 1 tsp agar agar powder. Mix well.
- Heat over low to medium flame, stirring continuously until the sugar and agar agar dissolve completely and the mixture just begins to boil. Switch off the flame.
- Add lemon juice and a pinch of salt to enhance the flavor. Mix well.
- Place serving glasses in a muffin tray at a slight angle. Pour the mango mixture into the glasses up to the rim. Refrigerate for about 1 hour or until set.
- To prepare the coconut layer, combine coconut cream, 150 ml water, 1/4 cup sugar, 1 tsp agar agar powder, and a pinch of salt in a saucepan.
- Heat on low flame, stirring continuously until the sugar and agar agar fully dissolve.
- Pour the coconut mixture over the set mango layer.
- Refrigerate again until fully set.
- Garnish with chopped fresh mangoes before serving.
Notes
- Ensure agar agar is fully dissolved to achieve a smooth set texture.
- Adjust sugar based on the sweetness of the mangoes used.
- Chill thoroughly before serving for best results.
- Store refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 85 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
