Mango pudding is widely held as a simple, refreshing and delicious dim sum dessert that's extremely popular in Hong Kong, Malaysia, and Singapore. Traditionally, this dessert is made with fresh mango purée, fresh cream, and gelatin then sweetened with sugar. In this version, the pudding is made from fresh mango purée combined with coconut milk, agar agar powder, a plant-based substitute for gelatin, and a touch of agave. Serve with fresh fruit on the side.
Mango Dim Sum Pudding [Vegan, Gluten-Free]
For the Pudding:
- 12 ounces ripe mango flesh, cut into 2-inch pieces
- 1 cup, plus 2 1/4 tablespoons coconut milk
- 4 tablespoons agave syrup
- 2 teaspoons agar agar powder
- 2 cups water
For the Garnish:
- Some mango flesh, cut into 3/4-inch pieces
- Some kiwi fruits, cut into 3/4-inch pieces
- Mint leaves (optional)
- Blend the mango pieces and coconut milk in a high-powered blender or food processor until you get a smooth creamy consistency.
- Combine and whisk the agar agar powder with 1 cup of water.
- Add the agar agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar has melted and thickened.
- Add the mango and coconut mixture and 1 cup water, stir and mix well, and bring to a boil again. Turn off the heat.
- Pour the mixture into mini non-stick pudding moulds or any small bowls.
- Chill in the refrigerator until the mango pudding for about 2 hours or until set.
- Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife around the sides of the mould.
- Serve the puddings with some mango and kiwi fruit pieces plus mint leaves.