I have been thinking a lot about this mango pie I had at a friend’s sometime back. Inspired by those flavors I made this pudding after we got back from her school. Probably to win her back with a delicious after school snack? Or maybe just to repair by wounded heart! Whatever be the reason, this pudding definitely did the job. Two of her favorite things, mangoes and raspberries, thrown together and out came this very simple, easy and less than 5 ingredient delight. Thought this recipe might also be a great way to celebrate this new and improved face of Indian Simmer. Candy has worked really hard, for weeks if not months bringing it to shape. I am absolutely in love with it. Let me know how you like it. Ingredients: serves 6-8 Mango pulp- 2 cups Cream cheese (softened)- 1 cup Water- 1/2 cup Agar Agar (or gelatin)- 1 tablespoon 1 cup fresh berries Method: In a small saucepan bring water to a boil. Turn heat off. Add agar agar. Stir vigorously until it dissolves completely. Set aside to cool to a room temperature. In a big mixing bowl, using an electric mixer whisk the cream cheese on medium high speed, until light, 3-5 minutes. Add mango pulp and room temperature agar agar. Whisk until well incorporated. Pour into serving bowls. Put it in the refrigerator until chilled and set, at least 3-4 hours.