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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Recipe
Tofu Mango Pudding Recipe
Ingredients
- ½ Cup Silken Tofu (I Used Nasoya Brand)
- ¾ Cup Sweetened Mango Pulp
- Optional Cardamom Powder/Vanilla Extract
- Optional Pistachios Unsalted Chopped
Instructions
- 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
- 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.
Divya says
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!
Madhuram says
It will depend on how many mangoes you are using and how sweet it is. Just taste as you go while adding and see.
Maithilee says
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 !
Madhuram says
You're very welcome Maithilee.