Lhassi Pudding with Kiwi

At the risk of sounding like a broken record, I'm posting yet another version of the Lhassi Pudding recipe. This time, I added kiwi and garnished it with black sesame seeds (to play off the black kiwi seeds).

  • 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. We use lite silken tofu to reduce fat and calories.
  • This recipes makes 5-6 servings -- depending on the portion size.
From: Minka’s Kitchen

½ cup sugar
2¼ cups fresh mango or 1 pound frozen mango pulp, defrosted
1 pound lite silken tofu
2 kiwis, peeled and diced
black sesame seeds (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.
  • Add the kiwi. Whirl until well blended.
  • Transfer to serving dish.
  • Sprinkle black sesame seeds on top (optional).
  • Serve immediately or chill a few hours.

No comments:

Related Posts with Thumbnails