Mango with ginger custard

Instead of heeding wise advice, I played around with buttons and took a set of out-of-focus shots for this. Guess I'll have to make it again, and re-photograph. (Oh noes!)

There's an American dish called "pudding" that is basically custard, as far as I can tell. This one's a bit different though, and the setting agent relies on a protease (not pronounced pro-tease, it seems) enzyme in the raw ginger root coagulating the milk protein (I think). Turns out that this process happily works on soy milk as well as it allegedly does on cow milk. Then add it to fresh mango, and magicalness happens. Recipe as follows.

Plain soy milk (approx. 1 pint - a deep cereal bowl's worth, in any case)

Agave nectar

2" - 3" piece of ginger root

1 mango

Brown sugar

Heat one bowl's worth of plain soy milk (the most delicious you can find, or make your own) over a low heat, to below simmering point. (I assume if the milk is too hot, it'll adversely affect the ginger enzyme.) Add a few teaspoons of agave syrup to sweeten it a little.

Meanwhile, peel and grate the ginger to a pulp. (So far the best tool I've found is one of the small ridged, no-hole metal ginger graters from a Japanese food shop.) Squeeze and strain the pulp to produce approx. 1/8th cup of fresh ginger juice. Add to a bowl.

Pour the warmed soy milk into the bowl with the ginger juice. Let cool and refrigerate, leaving it to set for at least half an hour to an hour.

To serve, cut up a mango into small pieces and arrange on saucers. Spoon over some of the ginger custard, and then sprinkle on a few pinches of brown sugar. Enjoy!