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Vegan Mango Pudding




Source of Recipe


DeniseC


Recipe Introduction


Prepared by Winnie
This is from trial and error. A lot of people don’t know how much agar agar to put. It’s hard to measure the amount of agar agar, unless you buy the powdered form. Every agar STICK comes in all sizes. Some comes in different artificial color but I don’t like artificial colors in my food Again, powered agar, is the best, but it’s very expensive. Think of
agar agar as the GLUE or gelatin that holds the mango mixture, that’s all it is.

Other varieties, which I haven’t made yet, almond pudding,, add almond extract and milk (milk substitute, maybe coconut milk?) I haven’t made it too often, now that I’m cutting down on sugar. But it is a GREAT potluck item! A serving of mango pudding l/2 cup size costs $5 in a Chinatown’s Dim Sum place.


Recipe Link: http://www.bayareaveg.org/recipes-past.htm

List of Ingredients




10 mg of agar agar (average size of ONE stick) (purchased from Chinatown is the best price)
1 can of Mango Puree from India (mango and sugar), 280 mg/30 oz
l/2 cup of boiling water
l/4 cup of boiling water in case you need it, during the melting process to make it more watery (you will know if you need it after making it over 3 times)

Recipe



1. Add agar agar (a clear, tasteless seaweed) to l/2 cup boiling water in med heat.

2. When all or as much as you can melts in approximately 5 min or so, Add mangos Keep Stirring for 4 minutes or until 95% of the agar is melted, you might get a few chunks of unmelted agar in your dessert

3. Put into a mold or pan. Let it sit in the counter for l/2 hour before putting it into the COLD fridge. Refrigerate over night.

Tip: If the mango comes out watery (i.e. not enough agar agar), separately melt some additional agar agar and add to to the mango pudding. You'll need to recook the whole/entire mango pudding.