Make the Mango Custard. Add the diced mango, plant milk, cornstarch, agar agar, and maple syrup to a high-speed blender. Blend until very smooth. Pour into a medium saucepan over medium-high heat. Bring to a low boil, turn the heat down to simmer, stirring occasionally until thickened, about 5 minutes. Remove from heat. Divide among 4-6 dessert cups, leaving 1 inch of space from the top. Chill in the refrigerator for at least 2 hours, or until set.
Make the Mango Sauce. Add the diced mango, maple syrup, and water to a high-speed blender. Blend until very smooth. Pour or spoon a portion evenly over the chilled mango custard. Store in the refrigerator until ready to serve.
Serve. Garnish with fresh diced mango. Add whipped cream and/or mint leaves, as desired.
Enjoy!
Notes
* You can use fresh or frozen mango. I have used both. Frozen mango is especially convenient because you don't need to thaw it before use. It can also be less expensive. ** You can use any plain non-dairy milk for this pudding. Canned coconut milk results in the creamiest, thickest, and richest because it’s high in fat and is solid when chilled. I typically use store-bought unsweetened almond milk or oat milk. But my Creamy Coco + Nut Milk is a great plant milk option for this recipe.*** Agar agar flakes can not be substituted for the agar agar powder in this recipe. If you aren't able to find it locally, I recommend this brand via Amazon.