Mango Pudding



'- 400 gram mango flesh- 200 ml plain yoghurt- 25 gram palm sugar (Indonesian: gula Jawa)- 100 gram sugar, or to taste- juice of 1/2 to 1 lime, or to taste- 300 ml water- 5 gram agar powder, I use plain Kristal Agar from Swallow Globe brand (agar-agar and jelly powder)Toppings suggestion- chopped fresh strawberries- chopped fresh mangoes- pomelo- mint leaves


1. In a blender, process together mango, yoghurt, palm sugar, and sugar until smooth. Add more sugar as needed. Brighten the mango mixture with lime juice as needed.2. With a strainer, strain the mango mixture to remove the stringy bits of the mango. This is to ensure a silky smooth pudding.3. Heat water and agar powder together in a pot. Stir continuously until all the powder has dissolved. Reduce the heat to a bare simmer once it reaches rolling boil. Add the strained mango mixture to the pot and stir until well mixed. Turn off the heat.4. Pour into serving glasses/bowls/molds of your choice. Let set at room temperature, then cover with a saran plastic wrap and chill in the fridge for 2 hours.5. Serve plain, or with toppings of your choice.

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