Mango pudding ~~ Pudding de mangue – vegan

Hi everyone!
Waking up on a Monday is always the hardest to start a new week but as the week goes by, I feel it gets easier. To cheer us up, I am sharing this light, easy and so refreshing dessert with you. 

And it’s vegan – except if you eat it with the biscuits like we did. I had two egg whites and I didn’t want them to go waste so made some cats tongue biscuits with whole-wheat flour. Super crunchy, they go perfectly with the pudding to contrast and bring some texture.
  • 450 g of mango flesh – can be fresh or frozen
  • 225 g of coconut milk
  • 45 g of pure cane sugar
  • 3 g of agar agar powder
  • Some raspberries or mango flesh cubes, mint leaves, coconut flakes, biscuits to garnish before serving
  1. Add the mango flesh and half of the coconut milk into the blender, mix well and let it set aside
  2. In a saucepan, add the remaining of the coconut milk, the sugar, and the agar agar powder, constantly whisk under medium to low heat for about 3 to 4 minutes, until the agar agar completely dissolve.
  3. Pass the mango puree through a fine sieve to remove the stringy residues
  4. Add the syrup into the bowl and combine well
  5. Transfer the mixture into individual jars with a lid and let them sit in the fridge for minimum 2 hours or overnight
  6. Serve them fresh with the garnish of your liking 
Recipe of vegan mango pudding from Cook with Lu
Click here for the printable recipe

1. I use the glass jars from Flor de Alfalfa yogurts from Costco that are just perfect for this kind of treat. I made 5 jars with that quantity.
2. 10% of sugar is my rule of thumb to keep it healthy without compromising on the greedy pleasure but you can totally add a bit more
3. Sometimes, if I have organic lime, I add some zest in the mixture before pouring it into the jars
4. You can keep them in the fridge for 4 days
Have a great week ahead!
Je vous souhaite une excellente semaine