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:

Quickview
309k Calories
5g Protein
5g Total Fat
64g Carbs
6% Health Score
Limit These
Calories
309k
16%

Fat
5g
8%

  Saturated Fat
0.78g
5%

Carbohydrates
64g
21%

  Sugar
57g
64%

Cholesterol
5mg
2%

Sodium
23mg
1%

Get Enough Of These
Protein
5g
10%

Vitamin C
32mg
40%

Vitamin A
968IU
19%

Manganese
0.34mg
17%

Copper
0.32mg
16%

Vitamin B6
0.27mg
13%

Potassium
405mg
12%

Fiber
2g
11%

Folate
42µg
11%

Magnesium
39mg
10%

Vitamin B1
0.14mg
10%

Phosphorus
89mg
9%

Calcium
78mg
8%

Iron
1mg
7%

Vitamin E
0.97mg
6%

Vitamin B2
0.08mg
5%

Vitamin B3
0.91mg
5%

Selenium
2µg
4%

Zinc
0.56mg
4%

Vitamin K
3µg
4%

Vitamin B5
0.31mg
3%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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