This dessert is an homage to my experiences with Dim Sum. Mango pudding is a classic Asian dessert and I like to make mine completely vegan because most Chinese desserts actually are vegan!
For the mango pudding itself, I used coconut milk and agar agar to acquire a cream and custard-like texture. Turmeric was key to making sure that the color was “eggy.” I still remember the first time I prepared this dessert. The pudding itself was way too tart, and I had to add a lot more agar agar than I anticipated. I topped it with puffed black rice and a coconut-misugaru ice cream, which I will include the recipes for as well!
If you want to be more Asian, use palm sugar instead of granulated! Misugaru is a Korean 5+ grain blend that kind of tastes like kinako or peanut butter. It’s really tasty, and it’s gluten-free and vegan, just like the rest of the dessert!
3 red mangos
1 14 oz can of coconut milk
1 cup granulated sugar (you can cut back to 3/4 cups if the mangos are really ripe)
1/4 teaspoon turmeric powder
1/2 teaspoon vanilla extract
1/2 cup agar agar powder
Peel and seed the mangos. Simmer the ingredients together, minus the oil, and puree. Line a 12 tin cupcake mold with oil. Pour the mixture into each cup, and freeze for 30-45 minutes. Run a knife around the edge of the cups and flip over to remove.
Puffed black rice:
Pour oil into a pot until it reaches a depth of 1 inch. Bring oil up to 350 degrees F. Fry the rice in the oil until it begins to float. Strain and place on a paper towel to drain. Finish with the salt.
Misugaru-coconut ice cream
1 14 oz. can of coconut milk
1 cup granulated sugar
1/4 cup misugaru powder
Bring ingredients to a simmer, whisking constantly. Freeze and churn. If you do not have an ice cream machine, you can freeze solid and blend with a food processor, then re-freeze until the ice cream is set.