Cut the mangoes in half lengthwise, running the blade of your knife as close to the pit as possible. Use a large spoon to scoop the flesh out of the skin, and cut off any fruit along the edges of the seed.

Reserve one of the halves to garnish your puddings (I cut mine into thin slices and then used a flower-shaped cookie cutter to make shapes, but dicing the mango into small chunks works just as well). In a blender, blend the remaining 5 mango halves into a purée with the lemon juice.

In a medium pot over medium heat, bring the oat milk and ½ cup [120 ml] of water to a low boil, add the sugar, then sprinkle the agar agar powder on the liquid’s surface. Stir it well for 90 seconds or until the granules are dissolved. Gradually add the blended mango and stir well to combine for 30 seconds (Briefly heating the purée prevents the agar agar from coagulating and clumping together.)

Divide the mixture among four small bowls, heatproof coupe glasses, or lightly oiled koi-shaped molds. Refrigerate for a couple of hours until it sets. Top with the reserved cut mango.