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.

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From: Minka’s Kitchen
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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)
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• 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.