Two Layer Mango Pudding

Who does not love mango? If you said you don't, you will be the first one I know. Well at least, as long as I live, I have never met someone who hates mango. My almost 2y old daughter loves it, my husband loves it and so do I. Back in my country, where you may find lots of Mango variety, you can choose of what your favorite, but in Canada, I have to be content of what the market has to offer. Even the canned one taste good! This time, I feel like combining the canned mango with agar. It's superb for dessert!

Ingredients:
- 1 package of red color agar powder
- 1 package of clear color agar powder
- 5 egg white
- 1lt of fresh milk
- 400ml cold water
- 18Tbsp of sugar
- 1 can of mango
- 1 small package of blackberries

Directions:
In a pot, pour 500ml milk and 200ml water, mix it. Then add the clear color agar powder and stir it well until the agar distribute evenly. Place the pot on a stove and cook until boiling, do not forget to stir it while cooking. Once it is boiling, add 9Tbsp sugar and stir it well until all sugar dissolved.
Meanwhile place sliced mango on the bottom of round cake tin or pudding mold. Beat the egg white with a mixer at high speed until foamy. Pour the boiling agar into it and beat again at lowest speed for 1min or gently stir it with a wooden spoon. Pour it into the mold. Keep it in a freezer for 10minutes just enough time to let it just harden.
While waiting, prepare the top layer by well mixing the rest of milk and water with the red color agar powder. Bring it to boil and then add the remaining sugar, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first layer foamy agar from the freezer and carefully pour the red agar on top of it. Put it back to the freezer or fridge until it is harden (remember that using freezer is a way to accelerate the hardening process, but at the end it is better to keep it in a fridge). You may add some blackberries when serving.