After baking the Eggless Chocolate Cake using silken tofu, I was wondering what to do with the remaining tofu. I didn’t want to prepare the same old berry-banana smoothie and found this. I always have the Kesar Mango Pulp from the Indian store in my pantry to prepare my favorite drink Mango Milkshake. So I decided to use it instead of fresh/frozen mangoes. I had to add the tofu and mango puree little by little to suit our taste and finally found the ratio.
Tofu Mango Pudding Recipe
05 Mins (Mix time, No Cooking)
Tofu Mango Pudding5.0 from 1 reviews
A very easy recipe to prepare a mango pudding using silken tofu.
1/2 CupSilken Tofu (I Used Nasoya Brand)
3/4 CupSweetened Mango Pulp
OptionalCardamom Powder/Vanilla Extract
OptionalPistachios Unsalted Chopped
Blend smoothly the silken tofu, mango pulp and the flavoring of choice. I used cardamom powder and garnished it with chopped pistachios to give it an Indian mango kulfi taste. It tasted awesome and my 3 year old loved it.
You can change the ratio of the tofu and mango pulp to suit your taste.
I also froze the pudding to have a tofu mango ice cream. I transferred the pudding to a stainless steel container with lid and placed it in the freezer. Around 5 hours I checked it and it was in the perfect scooping consistency. The only thing missing was a little sweetness. So if you decide to freeze the pudding I would suggest to add some more sugar or the mango pulp.