Happy Lunar New Year! One of my favourite jiggly, fruity refreshing desserts is mango pudding! The smooth, creamy mango dessert is the perfect, lightly-sweetened treat after an epic dim sum smorgasbord. This easy vegan mango pudding recipe has four ingredients, yay!
How To Make Easy Mango Pudding
Being from a Chinese Canadian family, at our family holiday dinners you will most often find a moulded, glistening lime-green Jell-o salad featuring canned peach slices suspended within alongside a pile of shiny chow mein. Yes, even Thanksgiving can feature Chinese food and Jell-o salad! My Auntie gifted me her vintage Tupperware jelly dessert mould this year, yippee! I love mango pudding, but at Chinese restaurants and bakeries, it’s most often made with gelatin. I wanted to make an easy vegan mango pudding recipe that everyone could enjoy! Agar-agar to the rescue! This mango pudding is a CINCH to make. You simply whisk together mango puree, coconut milk and granulated white sugar, with a pinch of salt. Heat the mango mixture on the stovetop, add the agar agar, pour into the mould and let chill overnight!
Flavour Blast From Flavour Town
This vegan mango pudding is jiggly, slightly firmer than a typical mango pudding, but full of pure mango flavour with a hint of coconut. The mango puree really blasts through! It is very lightly sweetened with 1/4 cup (50 grams) of granulated white sugar, but you can always add more sugar if you like it sweeter. I love to serve it with lightly sweetened coconut milk (simmer coconut milk with sugar to taste on stovetop until sugar has dissolved) or whipped coconut cream and fresh berries!
Lunar New Year Desserts
I love the golden hue of this mango pudding – also, the jelly dessert mould ring shape gives it that circular/eternity/round vibe that Asian desserts are known for. Golden hue = let the money rain down for lunar new year; circle/round = longevity! I also think this particular jelly mould has a dragon-scale vibe to it, perfect for 2024 Year of The Dragon!
Vegan Mango Pudding
equipment
- 1 jelly dessert mould holds approx 5 cups of liquid
ingredients
- 796 ml mango puree, one large can
- 400 ml full fat coconut milk
- 50 grams granulated white sugar
- 5 tsp agar agar powder
- pinch fine salt , optional
instructions
- Lightly oil your jelly dessert mould with vegetable oil.
- In a large bowl, whisk to combine the mango puree, coconut milk, granulated white sugar and pinch of salt
- Transfer the mango mixture to a large pot and heat on medium heat, sprinkling in the agar agar mixture and whisking to combine. Heat until just starting to bubble at a low boil; mixture should begin to thicken.
- Pour the heated, lightly thickened mango mixture into the prepared jelly dessert mould and snap the lid closed.
- Refrigerate until set – I refrigerated overnight!
- Remove the mould from the fridge. Remove the snap lid. Place a large plate on top of the mould and flip plate right-side-up to invert the pudding onto the plate.
- Slice and serve with lightly sweetened coconut milk or coconut whip cream and fresh berries!
notes
More vegan desserts:
Coconut jelly eggs! Pure comedy!
These almond butter chocolate chip cookies are SO good.
Anytime seems like the right time to fill a craving for chocolate toffee bark!?
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