Total time: 2 hours
Preparation time: 30 minutes
Cooking time: 30 minutes
Additional time: Chilling for 1 hour
Shelf life: 3-4 days in the refrigerator
Mango puree - 1 cup
Agar agar powder 1 Tbsp
Milk/ Nondairy alternative - 2 cups
Sugar - 2 Tbsp
Cornstarch - 2 Tsp
Cardamom powder - a pinch (optional)
1. Add 1 Tbsp Agar agar powder to 1 cup of mango puree and bring it to a boil. Keep stirring frequently. You can use store bought mango pulp or make it from scratch by putting chopped mango pieces in a blender and making a smooth paste. Add some sugar if the pulp is too sour or not sweet enough.
2. Turn off the stove as soon as it boils and pour into a container or mould to set. I used a 4”x8” glass baking dish. Keep it in the refrigerator until it sets (about 1 hour).
3. Demold and place the mango jelly block on a flat surface. Using a grater with small holes, grate the jelly block. Press the grater on one end of the block and drag it towards you in one single motion to get long noodle-like strands. Repeat this till you have the required amount of noodles. I used up about three fourths of the block to make noodles and cut up the remaining block into small cubes.
4. Heat milk or any nondairy alternative of choice in a saucepan. Add 2 Tbsp of sugar. Bring it to a boil. Make cornstarch slurry by dissolving 2 Tsp of cornstarch in a little water and add it to the hot milk. Keep stirring until the mix thickens. Add a pinch of cardamom powder and mix well. The cardamom powder gives a wonderful aroma to the mix, however you can skip it or add some vanilla extract instead. Turn off the heat and let the mixture cool down. Refrigerate it if needed.
5. For the final Step, pour some of the prepared milk mix into a bowl. Carefully place the mango jelly noodles. Garnish with some slivered almonds and rose petals (optional).