Tofu Mango Pudding
September 8th, 2008 Madhuram Posted in Other Desserts, Vegan Sweets | 
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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.
2. 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.
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Tags: cardamom powder, mango pulp, Pistachios, Silken Tofu, Vanilla Extract
September 26th, 2008 at 6:33 am
I am not a tofu fan but the mango makes this tempting, would a quick treat. What is the shelf life of the tofu?
Me too SS. But to my surprise it did not have an odd taste/smell. The pack comes with the expiry date. The one I got last week from Trader’s Joe is good until Nov 17th. But once opened I think it has to be used within 3 days. The silken tofu I used was Nasoya brand, it had that instruction. But I don’t find any instructions in the TJ pack.
September 16th, 2008 at 3:12 pm
Superrrrr
September 12th, 2008 at 1:19 am
Yuuuummmmmmmmmmmmmyyyy!!!!
September 12th, 2008 at 12:49 am
Thats really good & something new to have with tofu also because “Mango” is out of my all time favorite fruits
…ummm…yummy!