Tofu Mango Pudding


(from 1 review)
25

Tofu Mango Pudding

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.

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Tofu Mango Pudding Recipe

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Prep TimeCook TimeMakes
05 Mins05 Mins (Mix time, No Cooking)2 Servings
AuthorCategoryMethod
SweetsCooking
Tofu Mango Pudding
5.0 from 1 reviews
A very easy recipe to prepare a mango pudding using silken tofu.
Ingredients:
  • 1/2 Cup Silken Tofu (I Used Nasoya Brand)
  • 3/4 Cup Sweetened Mango Pulp
  • Optional Cardamom Powder/Vanilla Extract
  • Optional Pistachios Unsalted Chopped
Procedure:
  1. 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.
My Notes:
  1. You can change the ratio of the tofu and mango pulp to suit your taste.
  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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25 COMMENTS

  1. Hi Madhuram, Could you let me know how much sugar would be required if I want to use fresh mango pulp instead of sweetened mangoes from tin? Thanks so much!

    • It will depend on how many mangoes you are using and how sweet it is. Just taste as you go while adding and see.

  2. Tried this and my nine year daughter , her 11 year old friend and my husband all loved it. Tastes good and it is healthier with tofu in it. Thanks !

  3. This looks great but no idea where to find sweetened mango pulp in the U.S.! I could try Indian food shops, but what kind of packaging does it even come in?

    • It comes in a can like tomato sauce and paste. It’s available in all Indian grocery stores and sometimes in the International foods section of the regular grocery stores.

  4. Very delicious recipe. I just tried it since I just so happen to have these two ingredients randomly lying around… lol… I’m loving it! 🙂

    Thanks for trying it Omo Obatala.

  5. Ooohhh, looks delicious! I’ve been browsing other recipes too and I want to say that I just LOVE your site! I will be trying the eggless cake recipe shortly! Okay, I’ll stop with the exclamation points now. Sorry about that.

    Welcome to my blog and thank you very much VK.

  6. 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.

  7. This looks lovely, Madhuram, and since I have some mango pulp and silken tofu sitting around in my refrigerator, I have to try it soon!

  8. Lovely recipe Mads.. nice color too. I always hunt for eggless recipe in ur website 1st.since im a vegetarian. almost all the time, i am satisfied with ur recipes.nice job!

  9. Madhuram You really rock with your recipes,your baked cauliflower fry is the first dish that i made from fellow blogs,You are really impressive.And your Mango pudding looks yummy,i have to try this one,and i’ll let you know.

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