This dreamy, creamy, five minute mango and vanilla bean tofu pudding is so delicious; you’ll be astounded how super healthy and packed full of protein it is. And, it’s dairy-free and vegan!
These little pud-puds store well in the fridge so you can prepare them ahead of time, making them ideal for get-togethers. It’ll look like you spent hours in the kitchen to create them!
When everyone has finished eating them, licking their bowls clean, and complimenting you on how delicious and creamy they were, you’ll get to mic-drop telling the crowd their dessert was vegan and made from tofu!
Nothing beats that look of surprise on their impressed faces.
Yes, people, vegan food ain’t dull!
Five Minute Mango & Vanilla Tofu Pudding
This dreamy creamy vanilla mango pudding is so delicious you won't believe it's also super healthy and packed full of protein, and is completely dairy free and vegan.
- 300 g silken tofu
- 1 mango flesh only
- 1 Tbsp maple syrup or another sweetener such as agave syrup
- 1 tsp vanilla bean paste
- toppings of your choice I use whipped coconut cream, passionfruit pulp, and fresh cherries
Blend all ingredients (other than the toppings) with a blender.
- Divide into four small dessert bowls or wine glasses and garnish with toppings of your choice.
- You can make this recipe ahead of time. Cover and store in the refrigerator for up to 3 days.
Please read the Silvobeat nutritional facts disclaimer.