Mango Cups

Cups Instructions

1. Refrigerate the canned coconut milk overnight to separate the cream from the liquid (do not shake the cans before opening).
2. Crush the vegan butter cookies (use gluten free if you want) using a freezer bag and rolling pin or a food processor until finely crushed.
3. Fill each 60 ml cup with a spoonful of crushed cookies.
4. In a saucepan, combine the vegan mango yoghurt and the solid part of the canned coconut milk (cream only). Warm gently over low heat (do not boil).
5. Prepare 1 package of agar according to the package instructions (agar usually needs to be brought to a boil to activate), then gradually whisk it into the warm yoghurt mixture until fully combined.
6. Pour the mango yoghurt mixture into the cups over the cookie base. Let set for about an hour at room temperature.
7. Puree the canned mango in a food processor, adding a little water/syrup from the can to achieve a smooth consistency.
8. Prepare the second package of agar according to the package instructions, then whisk it into the mango puree (work while warm so it doesn’t set too quickly).
9. Pour the mango puree over the set yoghurt layer in the cups. Refrigerate for at least 30 minutes to set.
10. Whip the vegan cream and pipe it onto the cups using a nozzle of your choice. Decorate with fresh mango pieces or other toppings as desired.
11. Store in an airtight container in the fridge for up to a week.