Soy Mango Pudding
Quick, easy and 100% “Mangolicious” Gluten free, dairy free, vegan.
½ cup silken/smooth tofu
¾ – 1 cup sweetened mango pulp (if not available, substitute with fresh ripe mangoes + 2 tablespoon fine sugar)
1 teaspoon vanilla essence
½ teaspoon cardamom powder (optional if you prefer an indian twist)
¼ cup unsalted whole pistachios (Roast it in the microwave oven for added crunch & flavor)
1) Blend silken tofu, mango pulp and vanilla essence until a smooth creamy texture is achieved.
2) Pour out mixture into serving bowls and refrigerate until pudding is chilled.
3) Just before serving garnish with cardamom powder and roasted pistachios.
Please refer to pictures below to guide you:
Tinned mango pulp & silken tofu
Ingredients to be blended together; mango pulp, silken tofu and vanilla essence
Combining the ingredients in to handy cup
Using a hand blender for a quick puree action!
TADA!!! Chilled soy mango pudding garnished with pistachios and cardamom powder!
Yum, Yum, Yum….