Mango Tofu Pudding
485Min
2Servings
185Cal
HardLevel
VegetarianVeganGluten freeKid friendly
Ingredients
Ingredients
ripe mango (chopped)
1 piece
silken tofu (drained)
170 g
pistachios (chopped)
20 g
maple syrup
1 tbsp
vanilla extract
0.5 tsp
lemon juice
1 tsp
Instructions
1
Blend ingredients
Blend the chopped mango with the silken tofu and any optional add-ins until smooth.
2 min
2
Portion into ramekins
Divide the blended mixture evenly between 2 ramekins.
3 min
3
Refrigerate
Place the ramekins in the refrigerator and chill overnight to set.
480 mintimer 480 min
4
Add topping and serve
Top each pudding with chopped pistachios before serving.
1 min
Original recipe
Storage
Fridge: 2 days
Reheat: Not required
Best consumed within 2 days. Keep covered in the refrigerator.
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