Exotic Mango Roses Pistachio Pudding
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Cook35 min
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Total55 min
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Servings6
Browse all Vegan Desserts →48 plant-based recipes
Mango and rose are a flavor combination that work well together. The mango brings natural sweetness and tropical brightness, while rose water adds an elegant floral note that doesn’t overpower. Blending these flavors in a pudding makes the mango taste more complex, creating something more sophisticated than either ingredient alone. Adding lime juice brightens everything further, cutting through richness and balancing the sweetness. Coriander and nutmeg deepen the exotic profile, creating layers that unfold with each spoonful. This combination turns a simple pudding into something genuinely memorable. For the best results, consider using an ice cream maker* to transform this pudding into a frozen dessert that showcases these exotic flavors even more beautifully.
Silken Tofu Base Recipe
This sophisticated dessert combines silken tofu with the tropical sweetness of mango, enhanced by warm spices and floral notes. The recipe creates a luxurious pudding that balances fruit, spice, and nutty flavors while maintaining a vegan-friendly profile. For home cooks interested in making tofu-based desserts regularly, investing in a tofu maker set* can streamline the preparation process and ensure consistent results.
Mango-Cinnamon Syrup Preparation
Begin by combining 1 cup of white grape juice with 1 24-oz. package of frozen mango chunks and 1 cinnamon stick in a saucepan. Heat the mixture over medium heat, stirring frequently for about 5 minutes until the mango chunks begin to break down and the flavors blend together. The grape juice creates a sweet base for the syrup while the cinnamon stick infuses the mixture with warm, aromatic notes. Once the syrup reaches the thickness you want and the mangoes have softened, remove the saucepan from heat and set it aside to cool slightly.
This mango-cinnamon syrup is an important part of the pudding layer that comes next. The tropical mango flavor combined with the warming spice of cinnamon creates the base for the exotic taste of this dessert. Let the syrup cool down enough to touch before you move forward with the next steps of the recipe, so it won’t affect the other delicate ingredients when you mix them together.
Exotic Mango Roses Pistachio Pudding
by veganpreps.com
Ingredients
- MANGO-CINNAMON SYRUP
- 1 cup white grape juice
- 1 (24-ounce) package frozen mango chunks
- 1 cinnamon stick
- TOFU PUDDING
- 1 (12-ounce) package silken tofu, drained
- 1 tablespoon vegan egg replacer (such as Bob’s Red Mill) mixed with 2 tablespoons water
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon rose water
- 2 tablespoons cornstarch
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg, plus more for topping
- 1/3 cup shelled pistachios, roughly chopped
Instructions
- 1Preheat oven to 175C (350F). Combine grape juice, frozen mango chunks, and cinnamon stick in a saucepan over medium heat. Cook, stirring frequently, for 5 minutes until the mango softens and the mixture thickens slightly. Remove cinnamon stick and set syrup aside to cool for 10 minutes.
- 2Transfer drained silken tofu to a food processor and blend until completely smooth, about 30 seconds. Add the prepared egg replacer mixture, sugar, and lime juice. Process until incorporated.
- 3Add rose water, cornstarch, and ground coriander to the food processor. Blend again until the mixture is silky and uniform.
- 4Pour the mango-cinnamon syrup into a 2-quart (approximately 28×18 cm / 11×7-inch) baking dish. Spoon the tofu pudding mixture evenly over the top. Sprinkle generously with nutmeg and chopped pistachios.
- 5Bake, uncovered, on the middle rack for 30 minutes until the pudding is set and lightly golden at the edges. Cool for 15 minutes before serving warm, or refrigerate for at least 2 hours and serve chilled.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Try Different Nuts Instead
While pistachios give this pudding a beautiful green color and subtle flavor, you don’t have to stick with them if you want to try something different. Consider experimenting with almonds, walnuts, or pecans for varied textures and tastes. Cashews work wonderfully too, offering a creamy richness that pairs well with the mango-cinnamon base. You can toast your chosen nuts before chopping them, which strengthens their flavor and makes them crunchier. Mix different nuts together for more interesting flavor, or layer them on top during the final five minutes of baking to prevent over-browning. This flexibility lets you customize the pudding to match your preferences.
Pair With Coconut Ice Cream
Since you have a rich, spiced pudding with tropical flavors, pairing it with coconut ice cream creates a dessert that works well together. The cool creaminess of coconut ice cream balances the pudding’s warm spices – cinnamon, coriander, and nutmeg – while complementing the mango’s natural sweetness. Serve a generous scoop alongside each portion of chilled pudding. The coconut flavor picks up on the rose water subtly, creating a pleasant flow across your plate. This combination delivers a restaurant-quality dessert, making it perfect for impressing guests or treating yourself to something special.
Final Thoughts
You now have all the tools you need to create this exotic pudding and serve it with style. This dessert combines tropical mango with warm spices and creamy tofu, giving you a unique treat that will impress your guests. The rose water and coriander add sophistication, while pistachios and nutmeg provide texture and visual appeal. Since it requires chilling overnight, you can prep it ahead for busy days. Serve it solo or with coconut ice cream to create something memorable. Experiment with garnish ratios – more pistachios means extra crunch and flavor.
