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Epicurious

Mango Pudding

Mango pudding in four small bowls.
Photo by Hetty McKinnon

As a child, my version of a candy store was the desserts trolley at dim sum, especially mango pudding. While I didn’t have a sweet tooth, it just felt magical to see the artistically crafted sweets being wheeled from table to table. I always wanted to be the one pushing the trolley—I imagined myself a skilled server-slash-salesperson, confidently dishing out plates of multi-colored jelly cubes decorated with little toothpick flags, wobbly black sesame rolls, glutinous rice balls blanketed in coconut and, of course, egg tarts.

Mango pudding is the a star of the dessert trolley, luminously orange, topped with evaporated milk and light as a feather to eat. This recipe is vegan, using agar agar powder (a jelly-like substance obtained from red algae) to achieve the gelatinous consistency. You’ll find agar agar at specialty grocers or health-food stores.

This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book on Amazon. Get more vegan desserts here and click through for more must-make Hetty McKinnon recipes→

What you’ll need

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