Ingredients
Scale
- 2 ripe mangoes, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 2 tablespoons agar-agar powder
- 1/4 cup water
- Mango slices, for garnish (optional)
- Mint sprigs, for garnish (optional)
Instructions
- In a blender or food processor, puree the mangoes until smooth. Set aside.
- In a saucepan, combine the coconut milk, sugar, agar-agar powder, and water. Whisk well to ensure the agar-agar is dissolved.
- Bring the mixture to a simmer over medium heat, stirring constantly, until the agar-agar is completely dissolved and the mixture thickens slightly, about 3-5 minutes. Do not boil.
- Remove from heat and stir in the pureed mango. Mix well to combine.
- Pour the mixture into individual serving cups or a single serving dish.
- Refrigerate for at least 2-3 hours, or until the pudding is set.
- Garnish with mango slices and mint sprigs, if desired. Serve chilled.
Notes
For a smoother pudding, strain the mango puree before adding it to the coconut milk mixture. You can adjust the amount of sugar to your liking, depending on the sweetness of the mangoes. Agar-agar can be found in most Asian grocery stores or online. Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg