Mango Pudding – luscious, soft and fruity dessert that is incredibly easy to make with just 4 ingredients. It is a gluten-free, dairy free and gelatine free crowd-pleasing vegan dessert that can be made in advance.
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Mango agar agar pudding is one of the simplest and tastiest desserts to make with few ingredients and minimal time. Pudding is one such rare dessert in my home that everybody likes and finishes it off without any fuss. Be it wheatberry pudding or coconut milk pudding or carrot coconut pudding.
Mango pulp is part of my pantry staples and I use it in most of the recipes such as Mango Lassi, Mango Coconut Burfi, Mango Overnight Oats
Vegan Mango Pudding Recipe Variations
You could add coconut milk to get a rich taste and aroma. Mango and coconut milk make a great tropical flavour combination.
A pinch of cardamom or a dash of vanilla extract adds a lovely flavour.
Add half a cup of orange juice to enhances the flavour and balance the sweetness of the pudding.
You could mix in fresh mango cubes and few mint leaves to the pudding mixture just before you set it. They infuse fresh flavour and elevate the taste of the pudding.
How to serve Pudding?
Great to serve as a dessert after meal.
It is a perfect make ahead treat to feed the crowd.
Garnish each pudding with chopped dried fruits and nuts or with fresh mango cubes just before you serve. Alternatively, you could top it with vegan whipping cream.
You could either serve it on its own or top it with dried fruits or nuts to make it more presentable and eye appealing.
Tips and Tricks
Do not add agar agar to boiling water as it clumps up quickly and make it impossible to dissolve. Ensure to mix it well in cold water first and then bring it to boil.
Ensure to stir regularly to prevent agar agar from settling down and forming a layer at the bottom of the pot.
To test if agar agar is completely dissolved, take a spoon of liquid and pour it off and see if the spoon is clear without any tiny grainy particles. Continue to boil for few more minutes if you find those little grainy particles.
You can swap fresh ripe mangoes for pulp. However, ensure the mangoes are sweet and blend them until smooth. If the mangoes are fibrous pass the puree through a sieve before you proceed to make this vegan mango pudding.
Watch how to make Mango Pudding
Ingredients
Step by step Instructions
1. Add agar agar in cold water and whisk until well combined.
2. Switch on the flame and bring it to boil over medium-low heat. Keep stirring regularly until agar agar dissolves completely. It would take around 4-5 minutes.
3. Now mix in sugar and stir well and then add mango pulp and stir.
4. Bring it to boil stirring regularly until it thickens slightly.
5. Transfer the pudding mixture to a container and/or fill the cavities of a mould. Pop the bubbles formed on the top layer with spoon or toothpick.
6. Close the container and mould with aluminium wrap or cling film and rest it for 3-4 hours or until it sets completely. You could either keep it in fridge (once it is completely cooled) or on kitchen counter.
Notes
Adjust sugar and mango pulp to suit your taste.
Cook over medium-low heat and stir gently to prevent forming too many bubbles.
This dairy-free pudding stays good for 3-4 days in fridge.
Pudding made with agar-agar sets at room temperature and stays stable either hot or cold, unlike gelatin which melts at room temperature.
You could serve it chilled on hot summer days or serve as it is after setting at room temperature. Either way, pudding tastes yum.
You could either serve it on its own or top it with dried fruits or nuts to make it more presentable and eye appealing.
Simmer water just until agar agar gets dissolved. It might take around 4-5 minutes. Simmering longer makes pudding dense and rubbery gel.
Ensure to whisk agar agar well in cold water before you set it on a flame. Adding it to boiling water results in clumsy and makes it difficult to dissolve.
More recipes with Mango
Mango Lemonade: Refreshing, bubbly and frosty tropical summer mango drink made with frozen mango and fresh lime juice.
Mango Dal: tangy and spicy classic south Indian lentil curry made with raw unripe mango, toor dal (split pigeon peas) and basic spices.
Green Mango Chutney: a spicy chutney made with unripe tangy mango that makes a perfect accompaniment with rice and curry.
📖 Recipe Card
Mango Pudding
Ingredients
1 cup =250ml ; 1 tablespoon =15ml ; 1 teaspoon =5ml
- 2 cups/ 500 ml Mango Pulp
- ⅓ cup/ 130 gms Sugar
- 2 teaspoon Agar Agar powder
- 1 cup/ 250 ml Water
To Garnish (optional)
- few Dried Apricots chopped
- few Dried Cranberries chopped
- few sprigs Mint leaves
Instructions
- Put agar agar in a pot of water and stir well.
- Turn the flame on and bring it to full boil over medium-low heat.
- Keep stirring constantly until agar agar dissolves completely. It would take around 4-5 minutes.
- Now add sugar and mix well.
- Add mango puree and sit until well combined.
- Stir regularly and continue to cook until mixture turns slightly thick.
- Pour the mixture into mould or a container. Pop bubbles that are formed on the top layer with a spoon or toothpick.
- Let it sit for at least 3-4 hours to set.
- Cut the pudding in the tray into desired shape or unmould them if set in moulds.
- Garnish pudding with chopped dried fruits and a sprig of mint just before you serve.
Notes
Nutrition
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