Gluten Free, Vegan, Sugar Free
Yay it’s officially my first mango post of the season! And my first mango post ever! I’ve already made mango sorbet three times this spring. I haven’t posted about it, because I keep on eating it before I have a chance to photograph it. One day my friends. I made this mango pudding as a little experiment with an ingredient I hadn’t tried before in the land of vegan mousses and puddings. And guess what! It was as creamy and smooth as the chocolate and peanut butter mousse made with avocados. It was thick and comforting, like the rice pudding from the other week. And it tasted of nothing but delicious sweet mango. The perfect mousse for summer! And guess what else? Each cup, which is about 220g of pudding, not a piddly little cup, is only 140 calories.
What is the secret you ask? Silken tofu! I’ve heard of silken tofu in desserts before but never really given it a try. Now I really want to try making a silken tofu chocolate pie. And about a billion other silken tofu combinations some of which will probably taste horrendous. My favourite dish ever in the world at a restaurant is teriyaki silken tofu. Oh my gosh. I’m obsessed with it! So I originally bought the tofu to try and recreate that. Then my brain caught up to me and I realised that was very unlikely to happen, considering my inability to cut silken tofu without turning into mush. (Is there some kind of secret?!?! Please someone enlighten me!)
The other day my friend and I, after I will admit, quite a night on the town, really felt like a froyo. We went to a self-serve place (bad idea) and I bought half a kilo of yogurt with mango pearls on top. An entire pound is not a laughing matter. I have never eaten so much yogurt in one sitting and NEVER had the same tummy ache the next day like that night! It was worth every mangoey bite though, and it inspired me! Mango was the best idea for this pudding because it made it go yellow like those mango sago puddings you get at yum cha! And they pour the little bowl of condensed milk on top and put the slices of mango on for you. Bless their little yum cha souls. While I was eating this I thought how good it would be to get some of those mango pearls and put them on top! I don’t even know where you get them, but that would be delicious. As long as you don’t eat a whole pound though!
I found the basic recipe for this incredibly simple combination at Fresh Tastes. Really you can almost guess what goes into it, there’s only three ingredients. I think you could take this pudding in any direction you really wanted, maybe with banana and coconut on top, or honey and berries. Mango worked great because it’s such a substantial and sweet fruit. I added some agave syrup mainly to get rid of the slight soy taste of the tofu. I think you could do this with any strong flavour, like some coconut milk if you’re making a fruit dessert, or peanut butter if it’s more chocolatey. Oh my gosh. Peanut butter pudding! Caramel pudding! So many different puddings that I have to try it isn’t even funny! I seriously want to make this mango pudding into a layer in a multi-layered fruit trifle. It might just happen. This may be the beginning of a pudding phase.
Vegan Mango Pudding: Adapted from here
300g (10.5 ounces) silken tofu
120g (3/4 cup, 4.3 ounces) mango, sliced (about half a large mango)
2-3 tsp agave nectar, depending on your tastes.
Blend all the ingredients together until completely smooth. Divide into glasses and chill until completely cold and set. Serves 2-3. The recipe can easily be doubled or even tripled though.