Description
This vegan mango pudding is the best summer dessert you will ever get your hands on! It’s perfectly sweet, creamy, fluffy, and a bit tart. This dessert is low in sugar but high in protein, making it a great option for those who are watching their blood sugar or just want a healthy high-protein snack.
Ingredients
Scale
- 1 1/2 cup mango chunks
- 8 oz silky tofu (1/2 packet or 454 g)
- 3/4 cup coconut cream, whipped
- 3 teaspoons of agar-agar
- 2 tablespoons maple syrup
Optional Ingredients:
- Main granola bakery
- Blueberries
- Fresh mango
Instructions
- Whip the coconut cream and reserve. Beat with a hand mixer.
- Add mango chunks, maple syrup, and silky tofu to a blender and blend until silky smooth.
- Turn a small saucepan over medium heat and turn about 1/2 cup of the mango puree until it comes to a simmer. Add the agar, stir, and simmer for 1 minute (stir constantly).
- Add the agar mixture to the rest of the mango / tofu puree immediately and stir to avoid lumps.
- Add whipped coconut cream to the mango mixture right after. Gently fold in and stir until well combined.
- Pour the mixture into small glass containers and refrigerate for 2-3 hours minimum or overnight. Serve and enjoy with granola and red berries!
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
