Mango Pudding

To make mango pudding, start by dissolving gelatin (or agar-agar) in hot water. Blend ripe mangoes until smooth to create a puree. In a saucepan, heat milk, heavy cream, and sugar over low-medium heat until the sugar dissolves. Add the dissolved gelatin to the milk mixture, then stir in the mango puree and vanilla extract. Pour the mixture into bowls or ramekins, let it cool to room temperature, and refrigerate for at least 4 hours until firm. Finally, garnish with fresh mango slices or mint leaves before serving.

Yes, you can make mango pudding suitable for a vegan diet by substituting dairy ingredients. Use coconut milk instead of regular milk and replace heavy cream with a plant-based cream or additional coconut milk. Additionally, ensure you use agar-agar instead of gelatin, as gelatin is animal-derived.

If you need a substitute for gelatin in mango pudding, you can use agar-agar, which is a vegetarian alternative derived from seaweed. Use the same amount of agar-agar as gelatin, but follow the package instructions for dissolving it, as it may require different preparation methods.

Store leftover mango pudding in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If you notice any separation or changes in texture, give it a gentle stir before serving again.

Mango pudding pairs wonderfully with fresh fruits like berries or kiwi for added color and flavor. You can also serve it with a dollop of whipped cream or a scoop of coconut ice cream for a delightful dessert experience. Mint leaves as a garnish not only enhance the presentation but also add a refreshing touch.