Vegan Mango Pudding Recipe


Mango Pudding

Unlike ordinary mango pudding, this is dairy-free and contains zero animal products like

gelatine and cream. A little lemon juice intensifies the full flavor of the mango and soy milk make the pudding nice and creamy.


  • 100ml (3. fl oz) water
  • 100ml (3. fl oz) soy milk
  • 2 tablespoons unrefined caster sugar
  • teaspoon concentrated agar-agar powder *
  • 2 cups diced mango
  • 2 teaspoons lemon juice


Pieces of diced mango


1. Place water, soymilk, sugar and agar in a saucepan and bring to the boil. Reduce the heat and simmer for at least 2 minutes.

simmer for at least 2 minutes.

2. Place the mango in a blender and blend well. Add to the soymilk mixture and mix well.

3. Pour the mixture equally into four glasses and refrigerate until set and cool.

4. Serve with diced mango

Tip: If your mango is not fully ripened, add fresh orange juice instead of lemon juice or add extra sugar.


I like a soft texture so I add the minimum amount of agar agar powder. Ensure you scrape all the

mixture from the side of the pot, with a silicon spatula; this way you will not miss any agar-agar

when you stir. If you use agar flakes or stick, put in four times more than the concentrated agar-

agar powder (2 teaspoons). If you use Japanese agar-agar powder, put two times more (1 teaspoon)

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!



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