- My niece and I created this vegan dessert. The plan was to come up with a sorbet but, it was so good we never did freeze it.
- It's important for the mango pulp to be nearly (or completely) thawed. Otherwise, it will become a frozen mass that locks up the food processor.
- Silken tofu is different from regular tofu. To learn more, click on the link below. We used a lite silken tofu to reduce fat and calories.
- While this can be eaten immediately, the nuts take on a nice texture after they sit on top of the pudding (in the fridge) for a few hours. In fact, they were so good, I've doubled the amount.
- If you use pisatchios for the topping, their green color will be more intense if you remove the brown papers before you chop them.
- This recipes makes 5-6 servings -- depending on the portion size.
From: Minka’s Kitchen
2¼ cups fresh mango or 1 pound frozen mango pulp, defrosted
1 pound lite silken tofu
2-4 tablespoons slivered almonds or chopped unsalted pistachios (optional)
- Whirl sugar in the food processor a few seconds. This makes it into super-fine sugar to avoid sugar "grit."
- Add mango and whirl.
- Add silken tofu. Whirl until well blended.
- Transfer to serving dish.
- Sprinkle cardamom on top (optional).
- Top with slivered almonds or chopped unsalted pistachios (optional).
- Serve immediately or chill a few hours to allow the nuts to soften.