Milk/Cream 1/3 Cup(2 tbs), For Vegan Coconut milk can be used
Powdered sugar To Taste(For Garnish) (Optional)
Instructions
MAKING
In a big bowl add in the graham cracker crumbs, sugar and melted butter. Mix it with your hand.
Take a baking tray lined with parchment paper, add the crust mixture to it. Spread it evenly.
There are two ways to use this crust, either bake it at 350 degrees F for 8-10 min (till they turn golden brown), or compact the crust really well using ant too (glass tumbler used here) and refrigerate for 30 minutes and the crust would settle down.
For the filling, first mix the corn starch into the milk, mix it well.
In another pan, Mix the milk and agar powder, mix it well and bring it to a boil. Cook on medium to low heat for 2-3 min till it thickens (happens quickly – do not leave unattended).
When the milk is thick add the sugar and cook till sugar dissolves (1-2 min).
To this add the starch and milk mix, with mango puree.
Once done, before it settles, pour it over the crust. Let the mixture cool down then refrigerate for 2-3 hours, or till the lemon mixture sets.
SERVING
Lift the whole recipe out using parchment paper, dust with powdered sugar, cut and serve!