Mango Custard

Serves 4-5


* 2 mangos, peeled and chopped

* 1/2 cup ice

* 12 ounces of coconut milk

* 2 tsp agave nectar

* 2 tsp agar agar powder


1. In a blender, purée mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.

2. Add mango purée to coconut-milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.