4teaspoonsAgar agar flakesIf using agar agar powder then use 2 teaspoon
¼cupHeavy whipping cream
½cupSweetened condensed milk
1cupMango pulp or puree
Take milk, heavy cream and condensed milk in a saucepan. Turn the heat on medium and mix everything well. Bring this mixture to a boil and turn off the stove.
While the milk mixture is coming to a boil, take water in another saucepan. Add agar agar and bring this water mixture to a boil. If using flakes then simmer until flakes are dissolved. If using agar agar powder then no need to simmer.
Add this water to the milk mixture and mix well. Let the mixture cool down for 8-10 minutes.
Add mango puree. Stir well to combine.
Divide the pudding mixture into the individual serving bowls or cups. Cover it with plastic wrap and chill in the refrigerator for about 5-6 hours or until set.
How to check mango pudding is set? If you shake the bowl gently, it looks set but the center is wobbly. As soon as you poke with a spoon, it will break easily.
At the time of serving, garnish with a few mango pieces and mint leaves. Serve chilled.
Agar agar mixture and milk mixture both should be hot/warm while mixing. So put both saucepans on the stove at the same time. So both get hot at the almost same time.
Let the pudding mixture cool down slightly before adding mango. If added to a hot mixture then mango will lose its fresh flavor.
The color of the mango pudding may vary depending on the type of mango you are using. Also depends on if you’re using fresh or canned mango pulp.