Mango and Roses Pistachio Pudding
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Mango and Roses Pistachio Pudding might be a recipe you should try. One serving contains 294 calories, 4g of protein, and 5g of fat. This recipe serves 8. For $1.18 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have white grape juice, ground nutmeg, lime juice, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 17 would say it hit the spot. It works well as a side dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Vegetarian Times. Overall, this recipe earns a pretty good spoonacular score of 45%. Chocolate Pudding with Candy Roses, Curry Ice Cream with Mango and Pistachio, and Saffron Mango Pistachio Kulfi Popsicles are very similar to this recipe.
Servings: 8
Ingredients:
1 ½ cups light brown muscovado sugar
1 cinnamon stick
2 Tbs. cornstarch
1 Tbs. egg replacer
1 tsp. ground coriander
1 tsp. ground nutmeg for garnish
2 Tbs. lime juice
1 24-oz. pkg. frozen mango chunks
½ cup shelled pistachios for garnish
1 tsp. rose water
1 ½ cups lite silken tofu
1 cup white grape juice
Equipment:
oven
sauce pan
food processor
baking pan
Cooking instruction summary:
Preheat oven to 375F.Combine grape juice, mangoes and cinnamon stick in a saucepan, and heat over medium heat, stirring frequently, for 5 minutes. Remove from heat, and set aside. Put silken tofu in food processor, and blend until smooth, for about 30 seconds. Add egg replacer, sugar and lime juice, and process. Add coriander, cornstarch and rose water. Pour into a 2-quart baking dish, and sprinkle generously with nutmeg and pistachios. Bake, uncovered, on middle rack, for 30 minutes. Remove from oven, and set aside to cool. Cover, and refrigerate for several hours or overnight before serving.
Step by step:
1. Preheat oven to 375F.
2. Combine grape juice, mangoes and cinnamon stick in a saucepan, and heat over medium heat, stirring frequently, for 5 minutes.
3. Remove from heat, and set aside. Put silken tofu in food processor, and blend until smooth, for about 30 seconds.
4. Add egg replacer, sugar and lime juice, and process.
5. Add coriander, cornstarch and rose water.
6. Pour into a 2-quart baking dish, and sprinkle generously with nutmeg and pistachios.
7. Bake, uncovered, on middle rack, for 30 minutes.
8. Remove from oven, and set aside to cool. Cover, and refrigerate for several hours or overnight before serving.
Nutrition Information:
covered percent of daily need
