The Easiest No-Gelatin Mango Blackberry Pudding
~ by Joanna Steven
So many pudding recipes call for gelatin, corn starch, or flour — ingredients that many do not eat. This one calls for agar-agar, an easy to use seaweed that is completely tasteless, and is ready to chill in just 5 minutes!
Mango Blackberry Pudding
Ingredients:
(serves 4)
- 2 cups packed ripe mango, or frozen mango, thawed
- 1 tablespoon coconut oil
- 1 tablespoon raw honey, or to taste
- 1 tablespoon agar-agar flakes
- 1/3 cup pure water
- About 20 blackberries, fresh or frozen
Directions:
- In a small saucepan, stir the agar-agar flakes into the water. Bring the water to a boil, and simmer for 5 full minutes.
- In a blender, blend the mango, honey, and coconut oil until completely smooth. Add the water and agar-agar mix, scraping the pan well. Blend a little more.
- In 4 6-oz ramequins, arrange 4-5 blackberries each, then top with the mango mixture. Then, add a blackberry or two on each ramequins.
- Frozen blackberries will thaw and create a lovely purple glaze on the pudding.
- Place in the fridge, and chill for at least 4 hours, or until the pudding is thick enough to eat with a spoon. Enjoy!
Joanna Steven is an Amazon best-selling author, and the creator of The Nourished Village and the Remineralize Your Body Now program. She regularly shares kid-friendly vegetarian recipes on her blog and interacts with other moms on Facebook and Twitter.