I need to get myself back on track with healthy eating, and parties are a consistent saboteur. So instead of creating something indulgent, or creating nothing (and having no other sweet options than other's rich offerings), I've found it's best to bring my own. But that should never mean sacrificing flavor.
This mango pudding is so damn good, I was scraping every last bit out of the food processor, and licking the spoon afterwards. I couldn't believe this had no sugar, no refined carbs, nothing but tofu and mangoes. I must have zoned out, accidentally added in a bunch of sugar? Nope - just the natural sweetness of mango, doing it's thing.
Oh, and texture-wise? Thick and creamy, as any self-respecting pudding should be.
The original recipe by Marc Matsumoto had a higher tofu-to-mango ratio, which I intended to follow. Then I found my food processor overwhelmed by my quantity scale-up, so I added in only 3 of the 5 blocks of tofu called for in the recipe. Well, the texture was perfection, and the remaining tofu sits in my fridge for another pudding adventure. I did just get a great deal on limes....lime pudding? I'll keep you posted!
Anyway, this recipe is a breeze for summer entertaining: easy to make ahead, tastes amazing, and is healthy enough to fit in most diets. Less than 90 calories per serving, sugar-free, dairy-free, gluten-free, and vegan. Don't tell anyone it's healthy until after they've had a bite, and witness their shock!
Oh, and texture-wise? Thick and creamy, as any self-respecting pudding should be.
The original recipe by Marc Matsumoto had a higher tofu-to-mango ratio, which I intended to follow. Then I found my food processor overwhelmed by my quantity scale-up, so I added in only 3 of the 5 blocks of tofu called for in the recipe. Well, the texture was perfection, and the remaining tofu sits in my fridge for another pudding adventure. I did just get a great deal on limes....lime pudding? I'll keep you posted!
Anyway, this recipe is a breeze for summer entertaining: easy to make ahead, tastes amazing, and is healthy enough to fit in most diets. Less than 90 calories per serving, sugar-free, dairy-free, gluten-free, and vegan. Don't tell anyone it's healthy until after they've had a bite, and witness their shock!
Mango Pudding
Serves 24
Adapted from Marc Matsumoto's Vegan Mango Pudding
10-12 large mangoes (the riper the better)
36 oz silken tofu, firm
Serves 24
Adapted from Marc Matsumoto's Vegan Mango Pudding
10-12 large mangoes (the riper the better)
36 oz silken tofu, firm
- Drain tofu by placing in a colander above a large bowl. Cover with a paper towel and weight down with a plate. Let drain for 30 minutes or more.
- Remove as much flesh from mangoes as possible, discarding peel and core. Place flesh in a large bowl.
- Measure out 70 oz (2000 grams) of mango and place in a food processor. Reserve remainder. Puree until smooth. Add tofu, and process until the color is uniform.
- Pour into a large glass or china serving bowl. Refrigerate overnight.
- Decorate the top of the pudding with the leftover mango slices, or other fruits of your choice. Serve chilled.
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