FE Vegan Bake Off – Round 6 – China

A super simple, quick and easy recipe for the Chinese ePrix in Sanya.

‘Mango Pudding’ is the order of the day.

It is a very light dessert with a smooth and creamy texture and is sweet and refreshing. The use of coconut milk enhances the natural sweetness of the mango.

The recipe I used was from ‘The Spruce Eats‘ website:

Mango Pudding

Ingredients

  • 2 medium to large​ ripe mangoes (or a tin, minus the juice)
  • 3tsp vegan gelatine (Agar Agar Flakes)
  • 125ml hot water
  • 75g white sugar
  • 250ml good-quality​ coconut milk

Method

As I don’t have a blender, I didn’t puree the mango first, but added it at a later stage and blitzed everything at the same time.

  1. Pour the water in a saucepan and heat until it boils
  2. Remove from the heat
  3. Stir briskly with a fork or whisk and add 3tsp of vegan gelatine
  4. Add the sugar and stir until dissolved
  5. Add the mango and coconut milk to the saucepan
  6. Using a handheld blender, blitz everything together until combined
  7. Pour into dessert bowls or cups
  8. Pop into the refrigerator for at least 2 hours (these can be made 24 in advance if you need them for a special occasion)
  9. Serve cold on its own, or add some fruit or desiccated coconut
  10. Enjoy

NOTES

  • This was very simple to make
  • It didn’t look a bright orange mango colour because I used coconut sugar (which is brown) instead of caster sugar
  • They really are very refreshing

Mango Pudding

And here’s how I made it:

Next up Rome. My favourite city in the world. Going to have to think up something special for that one.

 

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