Mango Pudding is a favorite dessert when having dim sum. I've never been a fan when they serve it with whipped cream and a drizzle of condensed milk – and never realized that gelatin is derived from animals (tendons/skin/ligaments of cows or pigs) So here is a veganized version using agar agar powder, a gelatinous substance extracted from seaweed. I prefer the powder (as opposed to flakes) because it's easier to work with, and you don't need very much of it.
(Makes 4 servings)
2 large or 3 small ripe Ataulfo mangos (about 2 cups of flesh)
2 Tbsp raw cane sugar
1 cup (240ml) oat or soy milk
1/2 cup (120 ml) water
3/4 tsp agar agar powder
These mangos are usually shorter in height than they are wide. Slice the mangos in half lengthwise, on the flat side. Run the blade of the knife as close to the pit as possible. Use a larde spoon to scoop the flesh out of the skin, and cut off any fruit along the edges of the seed. Reserve one of the halves to garnish your puddings (I thinly slide it and used star-shaped cookie cutters.)
Blend the mango with the sugar.
In a frying pan, start to bring the oat milk and water to a low boil and sprinkle the agar agar powder on the liquid's surface. Stir it well to dissolve and bring it to a low boil for 90 seconds until the granules are dissolved. Gradually add the blended mango and stir well to combine for 30 seconds. Heating the puree will prevent the agar agar from coagulating and clumping together.
Divide into 4 small bowls/teacups/or heat-proof coupe glasses. Refrigerate for a couple of hours until it sets. Top with your cut mango and any other garnishes. Enjoy!